Roast

Tired of potatoes? Try parsnips.

Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.

Jody Adams makes this dish in a 14-inch cast-iron skillet with a lid, but since that size is rare in home kitchens, we've adapted the recipe for a roasting pan.

Team the fish with steamed rice and sautéed spinach, and pour a Sauvignon Blanc.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

Perfect for a picnic, this roasted chicken is as flavorful cold as it is hot - and it even tastes good at home.

Active time: 25 min Start to finish: 1 1/2 hr

Turkey may not have played as big a part in the first Thanksgiving, held back in 1621, as it does in our contemporary celebration. If turkey was served at all, it was probably one of many game birds, that were served along with venison, oysters, clams, lobsters, and eels, as well as succotash, beach plums, sweet potatoes, leeks and cornbread. My own Thanksgiving menu is intended to pay homage to the foods of the first Thanksgiving , as well as to the foods that have become associated with this holiday. I believe that holidays by their own nature demand that traditional foods be served. In America, there is no stronger correlation between the food and the day than that of the venerable Thanksgiving Day turkey.

Home cooking doesn't get any easier than this. So if you're serious about getting maximum flavor for a minimum amount of effort, this Cuban way of preparing chicken is for you. The onions and Mojito Marinade melt together into a tasty sauce that mingles well with some of our Perfect Rice.

This will make more barbecue sauce than you'll need for the chicken. After measuring out basting and serving amounts, save the leftover sauce for another grilling use. It will keep, covered and chilled, 2 weeks. Active time: 1 hr Start to finish: 3 hr

This recipe is from chef Peter Doyle from Cicada in Sydney. "This dish is a play on Maltaise sauce, but in a lighter, fresher version more conducive to our climate."

At the Fifth Floor, this is prepared with quail. Game hens make an easy-to-find substitute.

The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional and still-welcome one. Buttered carrots and a watercress salad would complement the lamb nicely. Uncork a full-bodied Cabernet Sauvignon or red Bordeaux.

Use a blended Canadian whisky (purchased legally, of course). It is slightly sweet and will help balance the peppery sauce that naps the roasted beef tenderloin. Team the beef with some roasted potatoes, sautéed spinach and a favorite bottle of Pinot Noir.