Raisin

The mangoes must be completely unripe in order to achieve the firm, chunky texture desired for this chutney. This recipe was created to accompany Lamb Stew with Black Mustard Seeds. Can be prepared in 45 minutes or less.

This rich curried soup has been served at '21' for years. Our restaurant is one of the few places in this country where you can still find it. At '21' the classic garnish is diced poached chicken; this version substitutes chutney.

This traditional, regional vegetable side dish is utterly simple and absolutely delicious. The addition of raisins and pine nuts is distinctively Catalan.

Delicious as an afternoon treat with a cup of coffee or tea.

No carving required: Have the butcher bone the turkey breast, leaving the breast halves attached; then just slice at the table before serving. In addition to the sweet potatoes and cranberries, serve buttered green beans and bread alongside the turkey. Pour Chardonnay or Zinfandel, and finish off with the classic pumpkin pie, dolled up with one of the recommendations on the next page.

Moroccan Turkey Pie Traditionally, Moroccan b'stilla is a pie made with minced squab.

These crisp, low-fat cookies are just right for dipping into dessert wine or cappuccino.

This is a kind of picadillo, a typical Spanish stew. It's also a great way to use up the (usually) less popular dark meat from the turkey. Readily available pumpkin pie spice introduces a touch of sweetness — and makes a nice addition to the spice shelf. Accompany this dish with steamed rice, a basket of warm tortillas, and an arugula and red onion salad. For a Latin-style dessert, drizzle warm caramel sauce over caramel ice cream and top with some sliced bananas.

Dundee has been synonymous with marmalade for hundreds of years. The story goes that around 1700, an enterprising Dundee housewife crafted marmalade as we know it from a boatload of bitter Seville oranges purchased by her husband from a Spanish ship stranded in the harbor. In this recipe, marmalade is gently heated with orange juice and whisky until it liquefies, then the sauce is poured over the cake.