Leafy Greens

Fennel seeds add a flavorful new twist to this vegetarian main course.

If using young, small mustard greens, simply stir-fry as directed, omitting the water and additional cooking time.

This recipe can be prepared in 45 minutes or less. Although we call for canned black-eyed peas, you can use frozen peas or cook up a batch of dried ones.

This delicious and easy-to-make salad would be nice with grilled lamb or steak.

We think all turkeys are improved by brining (soaking in salt water), but it's a cumbersome task that few holiday schedules can accommodate. We find kosher turkeys, which are salted during the koshering process, to be just as flavorful and succulent as brined ones, without all the fuss. However, if you'd like to try brining, stir together 8 quarts water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours. *Note: The Spinach, Bacon, and Cashew stuffing for this turkey is contained in the Stuffed Onions recipe.

Can be prepared in 45 minutes or less.

In Japan a bamboo sushi mat, known as a sudare or a maki su, is used to roll this omelet roll. However, even without a mat, you should have no trouble making the roll.

At Valentino, this is prepared with fresh pasta. Wonton wrappers make a convenient substitute.

Thanks to the addition of some shrimp, coleslaw becomes a light main-course salad. Flaked cooked fish would also work nicely.

Marinate the cheese for a couple of hours, then assemble the salad just before serving.

Ensalada de Ejote, Espinaca, y Betabel The green beans and the poblano chiles in the salad dressing may be the only ingredients that are indigenous to Mexico, but the colorful combination of vegetables, with their contrasting textures, results in a fitting accompaniment to any Mexican dinner.