Carrot

Called banh mi in Vietnam, these delicious sandwiches are ubiquitous throughout the country and are usually eaten for breakfast. This version uses chicken instead of the traditional pork and pâté.

This spread has a dose of fiber and heart-healthy fat, plus beta-carotene.

We love the homey quality and clean flavors of this colorful soup.

Most chestnut soups are fairly substantial. We've made our version lighter and brothier to serve as a first course for a big meal. Chopped chestnuts mixed with tangy croutons add texture and extra layers of complexity.

This light starter can be prepared ahead of time and is a smart alternative to fussy holiday hors d'oeuvres. It has an unbelievably fresh flavor, even when made with frozen soybeans.

This luxurious soup soothes on a wintry day, warming the palate with rich duck confit, sweet root vegetables, and earthy barley. Pearl barley, by definition, has had some of its bran removed, but we found that different brands varied widely. Higher-fiber varieties will have a slightly longer cooking time.

Called thiebou djenne, this national dish of Senegal is traditionally eaten from a communal platter. The hostess divides the fish and vegetables onto a portion of rice for each person. In Senegal, the cook would most likely use whatever fresh whole fish was available, so any 1-pound (12-inch-long) white-fleshed fish you can find will do. If you live in an area where there are African markets and you like funkier flavors, look for dried fish such as stockfish to add as well — it lends an authentic smokiness. Be forewarned, however, that many find dried fish (distinct from salt cod) a decidedly acquired taste.

This recipe makes more broth than you will need for the Sea Urchin Mousse . The leftover broth freezes well — use it for making soups or stews.

Tastier than coleslaw and healthier, too. Double or triple the recipe to feed a crowd. Can be made ahead? Yes. The day before. Cover and refrigerate.
Can be frozen? No.
Can be doubled and tripled? Yes
Good for leftovers? Yes. Covered and refrigerated, it will keep 4 to 5 days.

Not all juicers are created equal — the amount of juice extracted varies from brand to brand. The weight ranges for the ingredients below will ensure that you have enough juice.

This soup is made with store-bought broth and rotisserie chicken, which shortens the preparation time considerably. (If you usually make your soup from scratch, you may be surprised at how appealing this shortcut can be when you're rushed.)

Mischa Barton and Kate Beckinsale have spent time in the Santa Monica steak house with a funky decor (picture mirrored walls and antler chandeliers). Atkins devotees can be spotted chowing down on red meat, while vegetarians can sample plenty of fish recipes like this tuna dish, which is high in omega-3 fatty acids (they may help reduce your risk for heart disease).