Leek

Star anise has been showing up all over restaurant menus lately, even in seafood dishes. This light and lively first course was inspired by such recipes.

This rib-sticking soup makes a fine meal, especially with a salad alongside. See how to dice potatoes.

"On my last birthday, I enjoyed a special dinner at Brasserie Le Coze in Atlanta," says Diane Sullivan of Alpharetta, Georgia. "The entire meal was fabulous, but the white bean soup with truffle oil was absolutely divine." White truffle oil, should you happen to have a bottle of it, is a delicious "garnish" for this rich and hearty soup.

In addition to the fried parsnip the executive chef at Ashford Castle, Denis Lenihan, often adorns this soup with a poached carved apple.

NORMANDY In Normandy, this richly flavored stew would be served with a composed salad of watercress, shallots, and roasted beets. What to drink: Muscadet, Chablis, or unoaked Chardonnay.

Of course, you must have toasted bagels with this. Spinach salad with apple cider dressing would be nice on the side, and warm cherry strudel is a fine finish.

This unusual Iranian stew is served hot at the table from the casserole in which it has been cooked. The lid is lifted, and the delicious aromas of rich tender lamb, fresh herbs, spinach and beans fill the room. Serve with rice or orzo.

Marinate thinly sliced radishes and sweet onions in a Sherry vinaigrette for a side salad. Serve coarsely mashed potatoes with the turkey, and for dessert, layer strawberry ice cream with sugared strawberries in large wineglasses.

The stock recipe yields 8 cups; there will be about 1 1/2 cups left over after you make the mushroom soup. To prepare the mushrooms for this soup, wipe them clean with a damp paper towel. Be sure to cut off the stems from fresh shiitakes. If using morels, rinse quickly to dislodge any dirt from crevices.

Here's a rich, creamy pasta from chef Cory Mattson of the Fearrington House Restaurant in Pittsboro, North Carolina.

What to drink: Delicate blanc de blancs Champagne pairs well with these hors d'oeuvres.

(Cream of Carrot Soup with Ginger) Hot carrot soup in your belly at night feels good and soothing... Sweet dreams!

A hearty soup that's a snap to prepare.

To clean leeks, trim off 3 inches of the green and then slice them in half lengthwise. Run under cold water to remove sand, then continue with the recipe.

This beautiful appetizer boasts a delicate balance of leek and cheese flavor.