Turnip

Pan-roasting the vegetables imparts an earthy sweetness to this dish.

This gratin is particularly welcomed on the holiday table by those who love sweet potatoes and hate marshmallows. The cream and butter make this so delicious your guests will lie in bed and remember it happily all year long. You only serve this kind of dish once in a very long while, so the caloric intake is moderated. If your meal has too many sweet potatoes, see the variation for turnip gratin.

(Bacon and Root Vegetable Stew)

The stock recipe yields 8 cups; there will be about 1 1/2 cups left over after you make the mushroom soup. To prepare the mushrooms for this soup, wipe them clean with a damp paper towel. Be sure to cut off the stems from fresh shiitakes. If using morels, rinse quickly to dislodge any dirt from crevices.

As all southerners know, eating Hoppin' John—black-eyed peas and rice—on New Year's Day ensures good luck. But it is the collards, traditionally eaten alongside, that bring good fortune! An added bonus to cooking up a mess o' greens is the resultant pot liquor—the delicious, nutritious broth left in the bottom of the cooking pot or serving dish. It is usually served as an accompaniment to that last piece of corn bread.

This is the pot-au-feu from my neighbor the florist. You will find yourself making this a permanent part of your repertoire.

This mixture of vegetables is subtly flavored with apple juice and wine.

Can be prepared in 45 minutes or less.

Prepare this in a big, colorful casserole that can go straight from the oven to the table. Sautéed or boiled green beans would be nice alongside; uncork a bottle of Chardonnay to pour with dinner.

This vegetarian version of the Spanish classic is perfect for spring. You will need a 12-inch-diameter skillet with 3-inch-high sides.

Though Lynch uses flanken for this dish, we prefer the look of regular short ribs.You can often find flanken as well as short ribs at your local supermarket. Both are from the flavorful chuck, or shoulder, portion of a steer; the former are a three-rib portion of short ribs cut through the bone and the latter are ribs cut between the bones.

Active time: 35 min Start to finish: 35 min

At Leon's "World's Finest" In & Out B-B-Q House on Galveston Island, they serve tender ribs and tangy sauce with sensational Southern-style vegetables. "It's all in the seasoning," says Leon. Here's his recipe for turnip greens.

Hearty fare from Auberge Sauvignon. Filet mignon is used instead of a cheaper cut, but the result is worth it.

Navain d'Agneau Active time: 1 hr Start to finish: 2 hr

Mashed potatoes or squash side-dishes would be perfect with this.