Parsley

A simple roast potato becomes a thing of beauty thanks to humble parsley.

Also serve puréed winter squash and fettuccine tossed with sage and butter. For dessert, put out chilled grapes and a platter of anise biscotti with sweetened mascarpone cheese.

Active time: 30 min Start to finish: 30 min

Simplicity at its most comforting, this dish also makes a wonderful breakfast side.

Bruce Aidells, founder of Aidell's Sausage Company, says, "When I was in college, a friend from Mississippi introduced me to the technique of marinating the turkey by rubbing the meat under the skin with flavorings. Over the years, I've continued to modify the recipe for what I refer to as 'trash bag turkey,' so named because a large plastic bag is the best thing for holding the bird while it marinates for a day or two." Watch how to prepare and carve your bird with our streaming video demonstration.

Auruduci is the Sicilian way of saying agro-dolce, or "sweet-and-sour." This is definitely not the type of sweet-and-sour dish you find in Chinese restaurants. It is a wonderful, subtle recipe that shows off the number one fish in Sicily — tuna. This could be my favorite of the many Sicilian tuna recipes I've encountered over the years. You have to make it with fresh tuna, and always remember to serve it rare — never overcook it.

(Tonno alla Livornese) Of the countless preparations for tuna that diners will run across in coastal towns in Tuscany, this one is the most well known. It comes from Livorno, a populous port famous for its seafood restaurants. Simple and quick to put together, the dish combines the best of the area, from the delicious red tuna available mostly in spring and summer to the tomatoes that have become a hallmark of all of Italy. The sauce begins with a trito, a mixture of aromatic vegetables. Ripe tomatoes, a bay leaf and plenty of fresh basil complete it.

Complete this weeknight "Sunday supper" with traditional fixings like chive-flecked mashed potatoes (don't worry—there's enough gravy for the potatoes, too) and buttered green beans. Baked maple apples would be delicious afterward.

This unusual Iranian stew is served hot at the table from the casserole in which it has been cooked. The lid is lifted, and the delicious aromas of rich tender lamb, fresh herbs, spinach and beans fill the room. Serve with rice or orzo.

Tabbouleh is made with bulgur, but we decided to shake things up a bit by mixing tabbouleh flavors (parsley, tomato, and lemon) with rice and lentils, a common Middle Eastern pairing. Served chilled or at room temperature, the salad is terrific with any meat, poultry, or fish. You could add chickpeas, corn, or more lentils for a vegetarian main course. Active time: 30 min Start to finish: 40 min

Served with a salad, this dish is a complete dinner. Though the procedure for trimming artichokes may look involved, it's really quite easy.

(Cacciucco) This seafood soup, called cacciucco (meaning "mixture"), is a specialty of Livorno, a fishing port that is Tuscany's second-largest city. It has been made for hundreds of years, and variations of it appear all along the Tuscan coast. Traditionally, at least five types of fish and shellfish are included (one for each "c" in the name). If you like, do as the Italians do, and place a slice of toasted bread in each bowl before ladling the soup over.

These twice-fried artichokes, or carciofi alla giudea, are made using a technique created by Jewish cooks in Rome. The first frying is done at a lower heat and simply cooks the artichokes. The second frying, in hotter oil, causes the leaves to spring open and gives them their crisp finish. Active time: 40 min Start to finish: 55 min

Leaving a bit of skin on the eggplant adds to the pesto's texture and color. Pour a Pinot Noir or Provençal rosé with the meal.

Garnish the turkey with bunches of fresh thyme, sage and parsley.

Pesto is, of course, a great sauce for pasta, and this topping is also good on steamed vegetables and grilled meats. Can be prepared in 45 minutes or less.