Potato

This pizza's topping is inspired by the traditional Swedish casserole known as Jansson's Temptation. Can be prepared in 45 minutes or less.

We strongly recommend using light-colored metal (including nonstick) shallow baking pans (1 large or 2 small) for this recipe. When we used dark baking pans, the potatoes blackened before they were completely cooked through.

A leek puree adds rich flavor. This side dish is especially good with the Brisket with Dried Apricots, Prunes, and Aromatic Spices recipe.

"Lidia's in Kansas City, Missouri, serves a rustic white bean and potato soup that would make a perfect meatless entrée for a winter evening," writes Deborah Johnson of Columbia, Missouri. "I order it every time I go there. Do you think chef Dan Swinney would part with his recipe?" Start this recipe a day ahead so that there's time for the beans to soak overnight.

One of two stuffings (see also the Apple and Sausage Stuffing) developed by Barbara Shinn and David Page of Home restaurant in New York. This dish features large cubes of French bread and a custardy texture. To ensure a crisply browned top, the stuffing should be baked separately from the turkey.

Dja'jeh Burd'aan b'Teen Dja'jeh Burd'aan b'Teen is particularly liked by children because of the sweet, familiar flavor of orange juice. Serve over white rice. The dish tastes even better reheated the next day, once the chicken has marinated in the juice and spices.

If you have chipotle flakes but no chipotle powder, grind the flakes in a clean coffee grinder or spice mill.

Although a fondue pot suits this recipe, it isn't absolutely necessary. Simply put the fondue in a decorative microwavable bowl, and serve it warm. When the fondue gets too cold, just rewarm it in the microwave. Set out a small bowl for the used skewers.

Active time: 15 min Start to finish: 40 min

We roasted a whole head of garlic for this recipe even though it's more than you need — the leftover cloves are such a versatile thing to have on hand. Use them in a puréed soup, rubbed on bread, mixed with green vegetables or a salad dressing, or mashed with mayonnaise. Active time: 10 min Start to finish: 1 hr

This can be completely assembled up to eight hours ahead, and then it requires only a short time in the oven.

There's no one way to serve latkes. Some people like them as a first course or as an hors d'oeuvre, while others make them as a side dish. We think this Hanukkah specialty is so delicious, we'd gladly serve latkes as a main course. Active time: 20 min Start to finish: 35 min

Brandy, apples and cream add a taste of France's Normandy region to this entrée.

This tart is so deliciously rich, it can stand alone as a luncheon main course. A crisp green salad and a glass of nicely chilled white wine would complete a most satisfactory meal.

For this treat, mashed potatoes — the quintessential comfort food — are combined with lobster, everyone's favorite celebration seafood. Leftover sprigs of fresh tarragon make a nice garnish for the entrée plates.