Thyme

Serve with: Potato and green bean salad.

In this classic French dish, a veal roast is sliced and layered with a combination of soubise (onion) and duxelles (mushroom) stuffings, then put back together in the shape of the roast. Traditionally, it's covered with more stuffing and heavily coated with a Mornay sauce (which glazes the roast as it's heated in the oven). In our updated version, we keep the soubise and duxelles separate and arrange them side by side — black contrasting with white — on each veal slice, so the stuffings are visible. We use only a very thin coating of Mornay to glaze the dish, and serve the rest on the side.

Can be prepared in 45 minutes or less.

I love the nutty, sweet, and spicy flavors of parsnips. Their unpopularity is a mystery to me—it seems many people don't realize how delicious they can be. This dish brings out their best qualities.

Serve this with a crisp Sauvignon Blanc.

Don't let these cool — they're best served straight from the oven.

Great with beef stew or any other dish that has lots of gravy.

These potatoes are at their best when browned just before serving.

An entrée from Bar Italia, St. Louis, Missouri. Herbed breadcrumbs top it off nicely.

These easy-to-make flatbreads are a terrific treat for picnics and tailgate parties.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Michael McLaughlin, cookbook author, says, "Not all Thanksgiving traditions originated decades ago. This recent addition to my holiday menu lineup was inspired by my move to Santa Fe. With locally grown green chilies readily available and pine nuts growing on piñon trees right outside my back door, a southwestern-style stuffing incorporating both ingredients seemed a natural. The tequila-soaked raisins are a sweet surprise." Make the corn bread a day ahead.

A vegetable and herb filling adds another element to an unusual and impressive version of a classic Passover main course.

Can be prepared in 45 minutes or less.