Oven Bake

This dish, flavored with achiote seeds, garlic, and spices, is based on chicken pibil, from Mexico's Yucatán Peninsula. Traditionally, the chicken is baked in banana leaves, but here we've used collard leaves because they are more readily available. They add moisture and a bit of flavor but do not get tender enough to eat.

Lombo di Maiale Ripieno di Mortadella con Patate Arrosto This dish was inspired by a truffled mortadella we tasted in Rome. Good-quality mortadella can be found at butcher shops, at Italian markets, and even in the deli section of many supermarkets. Active time: 1 hr Start to finish: 1 1/4 hr

Can be prepared in 45 minutes or less.

If one large fish is difficult to find, two smaller ones can be substituted.

This classic Swiss potato pancake and the Green Bean and Red Onion Salad are great together. Serve dry Champagne throughout the meal.

Offer this healthful Moroccan grain dish as a main course or as an accompaniment to roasted chicken.

Inspired by a spicy-hot snack mixture sold by East Indian markets in the United States, we played around with the "back of the box" recipe for Chex Mix and came up with the following. The sesame sticks called for are often included in cans of mixed nuts, but they are also found, without the nuts, in boxes or the bulk bins at natural foods stores and supermarkets. If you can't find them, substitute additional cereal.

If this stuffing is to be baked inside the holiday turkey, reduce the amount of chicken broth to 2 1/4 cups.

Serve this dish with steamed white rice to catch all the juices.

Most self-respecting Italian-American cooks have a recipe for stuffed zucchini. It's a dish that's often hard to categorize, however. Is it an appetizer? A side dish? Can it function as a main course? This version, with veal, is a little heartier than most and can definitely be served as an entrée, but it can also function as a side dish or appetizer for a multicourse feast.

(Greek Lamb and Pasta Casserole)

Honey and dried currants add sweetness.

The slight sweetness of the pomegranate jus complements the peppery spice rub on the veal. The chef likes to serve these with a mélange of vegetables such as pearl onions, baby beets, and asparagus.

We recommend french fries and a watercress and pickled beet salad as accompaniments; try chocolate cupcakes for dessert.