Parsley

Contrary to popular opinion, Thanksgiving turkey, when not butter-basted, can be a healthful centerpiece to the meal. It's a superb source of lean protein, B vitamins, magnesium, and potassium. To add flavor without adding fat, this recipe uses a garlic-herb rub and a small amount of grapeseed oil, which raises good cholesterol. Another calorie-saving trick: In the gravy, roasted garlic replaces most of the fat from the drippings.

When there is a whole lamb on the Arab table, the occasion is a special one. It is prepared to celebrate the birth of a child, a marriage, the return from a pilgrimage, or the recuperation from illness. For the host, it is an opportunity to honor the guests, showing them how important they are. When I was growing up, my mother always prepared it for the Eid al Adha, the celebration for the end of the pilgrimage to Mecca. It used to be that only families of little means, who could not afford to buy a whole lamb, stuffed the shoulder, neck, or leg. These days, anyone who is preparing dinner for a small gathering will stuff just the leg, as I do here, with a mix of herbs, garlic, and carrots. I prefer farm-raised fresh lamb for this dish, for its tender, delicate meat. Ask your butcher to butterfly the leg of lamb and to leave the thin membrane on the leg; it retains the meat's juices as it cooks.

This slightly unusual side dish takes the place of your standard green beans, lending a light and crunchy contrast to the heavier, puréed dishes in this menu. (Most people don't think of cooking jicama, but we love its crisp water-chestnut-like texture, raw or sautéed.)

Despite the fact that they require few ingredients and little effort, these beans always get raves.

These satisfying tarts may incite "vegetarian envy" in your meat-eating guests. The recipe makes 4 sizable main-course portions, but the tarts could be halved (or even quartered) to serve as a side dish. Either way, they are delicious with the roasted mushroom and barley gravy.

his delicious vegetarian soup is a take on the Persian dish ash-e reshteh.

Boeuf à la Mode This old-fashioned pot roast recipe was given to food editor Ruth Cousineau by her late mother-in-law, Mary Cousineau, who learned it from her own French-Canadian mother-in-law. Ruth has substituted allspice for the more difficult-to-find quatre épices, which Mary used to flavor the meat. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over steamed potatoes or serve the sliced meat over noodles.

Most chestnut soups are fairly substantial. We've made our version lighter and brothier to serve as a first course for a big meal. Chopped chestnuts mixed with tangy croutons add texture and extra layers of complexity.

Farro is often said to be the Italian word for "spelt," but it is actually a different strain of wheat.

Jonathan Waxman makes his polenta using stone-ground grits because he prefers their coarser texture. You will, too.

Bedell Cellars, along with nearby Corey Creek Vineyards, is owned by New Line Cinema CEO Michael Lynne, who has spared no expense in fine-tuning — not to mention set designing: Art from his private collection, including works by Cindy Sherman, Sam Taylor-Wood, Uta Barth, and Sarah Morris, decorates the tasting room. Bedell has been known since 1988 for producing the best Merlot on Long Island: Less California and more Bordeaux in style (softer tannins, nuanced fruit), the Merlot is a delicious match with duck.

Michele Verdi-Knapp of Fort Lauderdale, Florida, writes: "The best eggs I have ever tasted were at Seven Gables Inn in Pacific Grove, California. Thank you for the recipe."

Any kind of flatbread or crusty roll is perfect with this Moroccan concoction. You could also use the dip as a salad dressing or sauce for fish.

While this calls for four herbs, just one or two—rosemary and thyme, for example—would be fine.

Improv: Try other meaty fish fillets such as halibut, swordfish, or tuna. Replace mixed herbs with mesclun.

Make this Turkish-inspired side dish into a light summer main course by adding grilled shrimp or chicken or by simply sprinkling with goat cheese. What to drink: Assyrtiko (a white varietal from Greece), Pinot Grigio, or Sauvignon Blanc.