Make Ahead

Cèpe is the French name (porcini is the Italian name) for the boletus mushroom, which grows in the southwest. Dried cèpes are not readily available here, so we use dried porcini.

The potatoes are cooked in chicken broth and then tossed with chives to give the dish a boost of flavor with almost no additional fat.

The dressing is packed with intense flavors, so only a limited amount of oil is necessary.

The components of this recipe-purchased ham or turkey, the relish and dinner rolls- can be combined by your guests to make little sandwiches.

Many kinds of vegetables and even some fruits go well with this versatile dip.

Chocolate ganache and hazelnut cream are encased in a tender nut cake.

This fragrant bread is great plain or toasted, and it makes a delicious accompaniment to any hearty soup.

This easy—to—make soup is a terrific Saturday lunch, especially when accompanied by crusty bread, a salad and beer or apple cider. If you're serving people who don't like spicy foods, eliminate the cayenne pepper.

Wonderful sugar cookies with the crunch of poppy seeds and a luscious lemon cream cheese filling. Assemble them shortly before serving to keep them crisp. If you like, you can always skip the filling and serve the cookies on their own.

This main-course soup is ideal for winter evenings. It originated in Portugal's Ribatejo province, famed for its horses, bulls and bullfighters. The soup gets its name from the kidney beans, which are referred to as "stones" by the Portuguese.

Corn kernels, cornmeal and sour cream combine in this very easy recipe, resulting in tender muffins with great corn flavor. These are extra good with the Apricot-glazed Turkey with Gravy and the New England Sausage, Apple and Dried Cranberry Stuffing

Root vegetables became a mainstay of the New England diet. The crops grew well during the summer and could be stored in barrels of sand or in root cellars to keep through the long winter. This spectacular casserole has potatoes, parsnips, turnips and carrots, and is sweetened with just a hint of pear. The pureed vegetables are swirled together in the baking dish to create a pretty marbled effect.

Can be prepared in 45 minutes or less.