Leek

Simple to make and packed with omega-3s, this soup can be an easy weeknight supper or a sophisticated starter at a dinner party. Serve it with oyster crackers for the kids.

To prepare the leeks, trim the bottoms and cut in half lengthwise. Then rinse under cold running water, separating the layers to remove the dirt.

Leeks prepared with a dab of butter are a perfect complement to delicate white fish.

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière.

Although this soup is full of earthy flavor, it's also relatively light, which makes it a perfect first course for the big holiday meal. As a bonus, it can be prepared several days ahead and quickly reheated at the last minute.

An immersion blender makes the prep time even shorter.

Squash is often sold already peeled and seeded, making this recipe even easier.

The soup can also be served warm.

This soup was inspired by a meal at the Copenhagen microbrewery Nørrebro Bryghus. (Who knew breweries could be fine-dining destinations?) Lager lends a malty richness to the velvety broth, thick with mussels; cold chopped avocado and tomato mingle with the heat, bringing the whole spectrum of flavors into sharper focus.

This slightly sweet mash tastes great with roast pork or lamb.

Sheila Jacobs and Lynn Kramer of Abreu, Cabrera, Dominican Republic write: "We're both from the U.S., but we have lived in the Dominican Republic for about 25 years. We're friends, business partners, and neighbors, so we entertain together often. Cooking the local dishes has made us feel a part of the country." This recipe is inspired by pescado con coco (fish with tomato, garlic, and coconut).

Make the fritters a day ahead, then fry them quickly before serving. What to drink: A crisp white with citrus and herb flavors would be perfect; try the Jim Barry 2006 "Silly Mid On" Sauvignon Blanc and Sémillon blend (Australia, $17).

Put a spin on creamed onions this holiday by using an ingredient from the same family instead. Not only do these leeks bake into something extraordinary, they get you out of the time-consuming task of peeling all those tiny pearl onions.

You can serve this soup hot or cold, says Carl Schroeder, chef at Arterra in San Diego. It's loaded with beta-carotene and is wonderfully rich.

Earthy mushrooms are the base for a soup that also benefits from the saltwater essence of plump oysters.

Lamb shoulder is meltingly tender here, and a natural partner for earthy-sweet artichokes.

Pitas, or savory pies, are ubiquitous in mountainous Epirus, in no small part because their portability suited itinerant sheepherding families. Even when you are staying put, this one is well worth making. Its homemade phyllo is rolled out much thicker than the commercial kind, making something more akin to a tender piecrust, and it's imbued with rich flavor from yogurt.

Improv: Instead of smoked salmon, try this with a generous dollop of caviar on the eggs, or top them with smoked trout or whitefish.