Mushroom

A colorful salad of cooked green beans, roasted red pepper strips and marinated artichoke hearts looks and tastes terrific with this meatless version of a classic. Pass a plate of brownies for dessert.

Here's an easy, make-ahead recipe. If asparagus is unavailable, steamed broccoli is a nice substitute.

This composed salad is a variation of a recipe from Chef Antonio Ortega of Príncipe y Serrano in Madrid, Spain.

For this recipe you may use whatever mushrooms you happen to have on hand. Serve the dish as an accompaniment to grilled or roasted meats, seafood, or chicken or with soup as a light lunch or dinner.

Jeanne Thiel Kelley, a contributing editor to Bon Appétit, says, "Every year, my family gets together for a big buffet, and soup is always the appetizer. The host greets the rest of the family at the door with a small cup of soup and a glass of wine. Each year the soup changes, but this one is particularly nice. It has lots of flavor and a creamy texture, yet isn’t so rich that it spoils the appetite."

An appealing dish from Matt's in the Market in Seattle, Washington.

Extra milk makes these potatoes silky-smooth, and truffle oil adds luxurious flavor.

This turkey is roasted in true French fashion with black truffles and shallots. Prepare the truffle butter and rub it over the turkey the day before roasting. A red Burgundy complements the earthy truffle flavor.

Active time: 1 3/4 hr Start to finish: 2 3/4 hr

Though the truffles lend a wonderfully rich flavor to the shrimp, they are fairly costly, so you might want to save this dish for special occasions.

Despite its name, this dish is not rice at all but noodles—and not even rice noodles but shimmering, transparent bean threads with lots of chicken flavor. Got that straight?

Serve a nice bottle of Merlot alongside.

This salmon is wrapped in rice paper, which gets very crisp when sautéed.

This venerable cold-weather dish has never looked so pretty or tasted so good. Partner it with a tossed green salad and French bread. Uncork a dry red wine.

At the restaurant the chef garnishes this dish with fresh seasonal flowers, chervil, and chives.

Tarragon brings its distinctive flavor to this salad. Serve it alongside the strata.