Leek

Savory tarts and quiches are traditional in Alsace cooking. The tart and the<epi:recipelink id="102385">Salade Vigneronne epi:recipelinkcan be enjoyed as separate courses, or together.</epi:recipelink></epi:recipelink>

Can be prepared in 45 minutes or less.

A colorful and unusual first course.

Regular button mushrooms are a nice substitute for the portobellos in this side dish.

Haricots verts (small, thin French green beans) would also be nice as a side dish, but regular green beans would be fine, too.

Leeks and sour cream combine here in a terrific take on mashed potatoes.

At the Perryville Inn chef Paul Ingenito uses the succulent bits of meat from lobster knuckles in a bread pudding, which he bakes and serves in empty lobster tail shells as an adjunct to a whole lobster. We thought the pudding was stunning enough to stand on its own and so adapted the recipe, using the meat of a whole lobster for the pudding and the shells and body for the sauce.

The port cities of Normandy-Caen among them-offer almost endless choices for fall menu planning. For this satisfying stew, the natural bounty of Normandy's waters, the rich cream of its pasturelands and its distinctive apple-based brandy called Calvados are combined with savory root vegetables from the local harvest. Start out with your favorite pâté and some cornichons, and serve a crusty baguette with the stew. Pour a white Burgundy or hard cider.

Leeks, shallots, onions and garlic combine to make a rich, delicious side dish.

The broth can be served on its own as a light starter with or without the vegetables in it. It can also be used in recipes calling for canned vegetable broth.

Can be prepared in 45 minutes or less.

Paper clips are useful for tightly sealing these simple appetizer packages. Foil is a good substitute for the parchment. (Paper clips are not necessary with foil; just crimp the edges to seal tightly.) Be sure to discard any mussels that do not open.

Chef Jody Adams of Rialto at The Charles Hotel in Cambridge is famous for this type of rustic dish. At the restaurant she serves the stew on mashed potatoes.

Adding potatoes to the puree reduces the amount of cream needed to give this soup its thick, creamy texture.