Thyme

"When I moved to Seattle last year, I found myself really missing my Studio City, California, neighborhood," writes Tim Westmoreland of Seattle, Washington. "There were so many great places to eat there, especially Pinot Bistro. I am craving its roasted chicken with caramelized onions. Would you see if chef Miki Zivkovic would send me an order? If not, the recipe will do just fine." At the restaurant, the chicken is accompanied by shoestring fries sprinkled with chopped fresh parsley and the chef's own garlic-salt mixture.

Tom Valenti was the first chef in New York City to cook this great recipe. It can be found in his book Welcome to My Kitchen, just published by HarperCollins.

This Middle Eastern spice mixture is so delicious we suggest doubling the recipe and using the extra for a snack: Dunk some bread (such as pita) in flavorful olive oil and then in the za'atar. Or sprinkle za'atar over plain yogurt and drizzle with olive oil, and you've got a terrific dip.

The following recipe makes 120 cookies. Any excess raw dough may be kept, frozen, 3 weeks. You'll find these delicate wafers so delicious that they'll disappear in no time.

Salmoriglio is a strong, pungent lemon-herb sauce, originally from Calabria and Sicily. Serve the lamb with the chopped Greek salad to start and some grilled bread for soaking up the sauce.

Apple wedges are an imaginative addition to the gravy. Serve this turkey with a buttery Chardonnay.

These can be served as hors d'oeuvres, or placed atop a salad of spinach, walnuts and sliced apples.

Reduced-fat cream cheese, low-fat milk and water-packed canned tuna are the secrets to this updated take on a 1950s favorite.

The turkey's flavors of bacon and sage are repeated in this robust stuffing. Mushrooms, which have long been hunted in the heartland, add a nice touch.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.