Thyme

Here's the real thing — far more vividly colored, textured and flavored than the stuff that comes out of a can, and far more comforting. A drizzle of lemon-rosemary cream gives this classic American soup an Italian touch.

"At a recent lunch at the Stage House Inn in Scotch Plains, I was served a braised veal shank," writes Max J. Kalm of Westfield, New Jersey. "This version was so much better than the ones I’ve prepared. Would chef David Drake be willing to share his recipe?" The restaurant serves this entrée with a vegetable risotto. Mashed potatoes would also be a good side dish for the veal shanks.

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.

Offer this colorful condiment with assorted grilled vegetables or grilled tuna. It's also great when paired with fried calamari or used in tuna or potato salad.