Onion

The potatoes are cooked in chicken broth and then tossed with chives to give the dish a boost of flavor with almost no additional fat.

The bread, the lamb and the charmoula--a spicy mix of red bell pepper, onion, cilantro and spices--combine beautifully in this bread from executive chef Rafih Benjelloun of Imperial Fez restaurant in Atlanta.

This fragrant bread is great plain or toasted, and it makes a delicious accompaniment to any hearty soup.

Corn kernels, cornmeal and sour cream combine in this very easy recipe, resulting in tender muffins with great corn flavor. These are extra good with the Apricot-glazed Turkey with Gravy and the New England Sausage, Apple and Dried Cranberry Stuffing

Top with sour cream and chopped cilantro.

This is a special party dish, elegant and costly. Select large Chateaubriands of about 1 pound each per serving. Buy marrow bones and have the butcher cut them so the marrow can be extracted in one piece.

Delicious with orzo or rice.

This dish is equally delicious prepared with turkey, seafood, beef, or pork.

The sweet potato and coconut milk balance the spiciness of this dish. Serve it over white rice, and dinner is ready.

The following soup can be made with any variety of pumpkin except the traditional jack-o-lantern variety, which is too watery and lacks flavor. Apple Schnitz, time-honored Pennsylvania Dutch preserved apples, make a healthy snack as well as a novel garnish.

"Here is a simple dish I came up with that is especially good during the cold months, as the chipotle chiles can be pretty fiery," says B. Fairbrother of Chicago, Illinois. "My Mexican neighbors were the inspiration."

Serve this side dish with any roasted meat, such as ham, turkey, or roast beef.