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(From Chris Schlesinger and John Willoughby, License to Grill, Morrow, 1997) Tommy who? Chris and John explain: "This classic Latin American dish is that rare bird, a completely healthful vegetarian meal that appeals to the taste buds of teenagers. Or at least it appeals to the buds of Tommy, a teenager who lives in the apartment above one of us and is the nephew of the other one. Tommy prefers his rice and beans cooked separately, rather than together, and likes lots of garlic and only a few bell peppers in the mix; so that's how we make it here. For some reason, it has almost as high an appeal rating as pizza and chips, those quintessential meatless teenage favorites."

Food writer Janet Fletcher says, "During my childhood, the only salad on the Thanksgiving buffet was an old-fashioned Waldorf with chopped apples, celery, walnuts and mayonnaise. Frankly, I don’t miss it. This contemporary salad has the walnuts and the crunch, but is much fresher and far more inviting."

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Serve this stuffing alongside your Christmas turkey, ham, goose or duck. Add an extra dose of chestnuts to your meal by offering the Brussels Sprouts with Chestnuts and Bacon.

Can be prepared in 45 minutes or less.

The Finns rely on cereal as one of the mainstays of their diet, since barley, rye and buckwheat grow well in their country. The barley pudding is a good substitute for potatoes, noodles or rice.

Serve this as a side dish, or add some cooked shrimp or chicken for a main course. Look for the sesame oil in the Asian foods section of the supermarket.

Known as dal in India, this dish is often offered over rice or topped with plain yogurt.

Alice Waters, who opened Chez Panisse in 1971, took salads to new heights with unusual, farm-fresh greens; she also popularized the use of goat cheese, which was being made by Laura Chenel not far from the Berkeley restaurant. Those ingredients come together in this delicious salad.

Using a mandoline (inexpensive versions are now widely available at cookware shops) makes short work of slicing the vegetables.

Pronounced "keen-wah," this grain, native to South America, has been cultivated for more than 5,000 years. In fact, it is not a true grain at all, but a relative of spinach and Swiss Chard. Over the past 20 years, it has enjoyed a resurgence on plates across America. This might have to do with its nutty flavor or maybe the fact that it has more iron than other grain around and is a great source of vitamins, minerals, and protein.

This gorgeous dish is similar to ratatouille.