Horseradish

This classic regional dish is from Ralph Potter, chef at Darley's at Lilianfels in the Blue Ridge Mountains west of Sydney. "Wild mushrooms are so plentiful when the sun has come out after it's been raining for a few days, why not be indulgent and make a special soup out of them to celebrate the season."

At breakfast time, the hash is topped with poached eggs; on the bistro menu, it is served with crème fraîche.

There's horseradish in the cream sauce and, for good measure, some more in the buttery crumb crust.

Active time: 35 min Start to finish: 45 min

Mashed potatoes are always a crowd-pleaser at holiday meals. But if you want to mix things up a bit this year, try one of our delicious variations, below.

You can grill any cooked sausage you like for this sandwich, but we recommend kielbasa or kosher salami (not dried beef). Active time: 25 min Start to finish: 30 min

For this recipe you will need three mini-muffin pans, each containing twelve 1 3/4-by-1 inch cups.

This recipe was created to accompany <epi:recipelink id="12397">Spicy Boiled Crabs, Shrimp, Potatoes, Corn, and Garlic</epi:recipelink>. Can be prepared in 45 minutes or less.

A seafood spread such as this one—especially when paired with crisp benne-seed (sesame-seed) wafers—has long been a popular cocktail nibble in South Carolina's Low Country.

Serve with: French fries or potato chips, and steamed broccoli.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Nothing says summer quite like a barbecue, and here's a recipe for the grill that's sure to become a standard in your repertoire. Serve with the corn and tomato salad, and crusty rolls. Pour a dry red wine, such as Zinfandel or Merlot, and bring out a batch of your favorite brownies for dessert.