Celery
Crunchy Chicken Salad
By Pam Rupp
Veggie Pizza
By Judy Goldwasser
Lobster and Shrimp Bisque
Although bisques tend to be thick and creamy, the following intensely flavorful version is light, with very little cream added.
Fisherman's Soup
(Cacciucco) This seafood soup, called cacciucco (meaning "mixture"), is a specialty of Livorno, a fishing port that is Tuscany's second-largest city. It has been made for hundreds of years, and variations of it appear all along the Tuscan coast. Traditionally, at least five types of fish and shellfish are included (one for each "c" in the name). If you like, do as the Italians do, and place a slice of toasted bread in each bowl before ladling the soup over.
Marinated Cauliflower, Olive, and Arugula Salad
Some of the ingredients need to marinate overnight in the Dijon-red wine vinaigrette, so plan accordingly.
Currant Pecan Stuffing
This recipe was created to accompany <a></a>Turkey with Sherry Wine Vinegar Gravy .
Manhattan-Style Clam Chowder with Chilies
Chilies add a southwestern twist to this traditional chowder.
By Charleen Borger
Lentil Soup Kuppin
By Laurel Blackmore Kuppin
Corn Bread and Spiced-Pecan Stuffing
"The day before Thanksgiving, my grandmother would make trays of corn bread for this stuffing," says food writer Janet Fletcher. "We grandkids would crack the pecans for the stuffing; the nuts came from the trees in her back yard."
By Janet Fletcher
Curried Cider-Braised Pork Chops
To accompany the pork, toss egg noodles with butter and chives, and sprinkle lemon juice over sautéed vegetables. Finish with vanilla ice cream and butterscotch sauce.
Pumpkin and Shrimp Bisque
Buttery, slightly sweet pumpkin is the perfect mate for the briny flavor of oysters, scallops, or other crustaceans. This soup is made with shrimp, whose shells are turned into an aromatic stock that serves as the soup's liquid. Classic shellfish bisques are thickened with rice, but here pumpkin provides body for the soup. Sage's earthy flavor complements both pumpkin and shrimp and steers the focus of flavor from sweet to savory.
This is a satisfying soup to prepare throughout the fall. If you serve it as a first course for Thanksgiving dinner, you might start a tradition in your family.
Tuna with White Beans and Sun-Dried Tomato Sauce
This light and lovely main course comes from executive chef Jeff Tunks at the acclaimed DC Coast in Washington, D.C.
By Jeff Tunks