Broccoli/Broccolini

Rick Rodgers, cookbook author and teacher, says, "When planning my holiday menu, I'm always sure to include a green vegetable for its bright color and clean flavor, and this year that vegetable is going to be broccoli. But it's not enough to serve it plain or too simply, because that's not what a big-time food fest like Thanksgiving is all about. So I decided to add a luxury ingredient—porcini mushrooms. Now that makes an ordinary vegetable extraordinary."

This dish is ideal for entertaining, because you can prepare the sauce ahead and then simply toss it with the cooked pasta. Do not overcook the shrimp!

Beer makes for a particularly crisp batter here, and the capers add piquancy. The broccoli and carrots work well in this recipe, but cooks might use other favorite vegetables too, adjusting the deep-frying time as necessary.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Accompany this robust salad with crusty bread and serve grapes for dessert.

Can be prepared in 45 minutes or less.

For this recipe, Lisa uses broccoli rabe, a type of bitter Italian green. But the everyday supermarket broccoli works fine, too.

This is nice on cold nights, especially when you're craving something rich, comforting, and restorative. It's saucy and intensely flavored, with lots of interesting textures.

Good as a side dish or meatless entráe.