Citrus

This slightly unusual side dish takes the place of your standard green beans, lending a light and crunchy contrast to the heavier, puréed dishes in this menu. (Most people don't think of cooking jicama, but we love its crisp water-chestnut-like texture, raw or sautéed.)

Despite the fact that they require few ingredients and little effort, these beans always get raves.

These steaks pair nicely with the roasted Potato Wedges with Rosemary Butter and are, conveniently, roasted at the same oven temperature.

Every bite of this simple, crisp salad literally bursts with flavor. With each bite, you get a splash of juice and the crunch of nuts.

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.

Despite their name, Champagne grapes aren't used to make the sparkling wine. Legend has it that the grapes were so named because the tiny clusters of fruit resemble the bubbles in a glass of Champagne. What to drink: A crisp, ripe white. Try: Icon 2004 Sauvignon Blanc, House of Nobilo, Marlborough, New Zealand ($20).

Duck breast is a sadly underrated meat. Served rare to medium-rare and sliced on the diagonal, it has the mineral tang of beef. This southwestern version, with its slightly spicy sauce, elicits every ounce of flavor from the bird. And it's so easy!

Nobody is indifferent to sea urchin roe: You either love it or hate it. Personally, its rich and sexy taste is my favorite flavor on earth. Until I tried the extraordinary mousse invented by Jean-Georges Vongerichten, I preferred it raw. Now I know better. The best sea urchin roe comes from southern California, and is sold in little wooden trays at Japanese markets. It is extremely fragile. It's important to use very fresh roe with a clean, ripe, rather fruity scent.

This sweet-tart chutney is great alongside lamb or pork chops, atop goat cheese and crackers, or on biscuits with sliced ham.

At her restaurant, Magnolia Grill, Karen Barker serves this tart with fresh raspberries and whipped cream. I think it's perfect all by itself.

Traditionally, this Mediterranean fish soup is spooned over slices of toasted bread that have been rubbed with garlic. In this version, it is served with fresh bread (see the Lemon and Rosemary Fougasse recipe) and aioli — for stirring into the soup or spreading on the bread.

Even easier: The base for this ice cream — a warm orange custard — is equally delicious with the Apple-Raisin Crumble. Instead of turning it into ice cream, just spoon the warm custard over each serving.

Jonathan Waxman makes his polenta using stone-ground grits because he prefers their coarser texture. You will, too.

Brussels sprouts, sliced very thin, result in an unbelievably delicate slaw. If you have a really sharp knife and good skills, you could slice the Brussels sprouts by hand, but it's much easier to use an adjustable-blade slicer. Since walnuts are fresh and in season, Waxman uses just-shelled ones in this salad. Pecorino Romano varies in saltiness; you may want to add a little more than we call for here.