Bon Appétit

Parsnips, carrots, leeks and baby potatoes complement the chicken in this appealing one-dish supper. It's fun to begin the meal with a good old-fashioned relish tray--we like carrot and celery sticks, radishes and sweet pickles--and to end with a fresh fruit pie. Uncork a distinctive Sauvignon Blanc.

This sweetly spiced dish is a nice substitute for sweet potatoes.

A sophisticated and easy-to-make salad.

Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.

Rhubarb is a favorite British ingredient, usually showcased in pies and crumbles. Chef Bryan Webb from Hilaire in London turns it into a sorbet and accompanies it with either almond biscotti or lemon and polenta biscuits.

Serve any leftovers for breakfast or a late-afternoon snack.