Rosemary

The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.

This recipe was created to accompany Crown Roast of Lamb .

This is enough sauce for two pounds of pasta; it's good with fusilli, orecchiette or linguine.

Offer with the mashed potatoes and some steamed broccoli. Have crunchy ginger cookies for an easy dessert.

A sweet-and-hot glaze dresses up purchased breakfast links. If you prefer extra spice, use the sausages labeled "hot and sweet links."

This technique works best with a charcoal grill, but you can also use a gas grill as long as it has a built-in thermometer or a hole in the top for inserting the candy thermometer.

For hearty appetites allow 1 pound of filet for each guest. Be sure to get whole, not sliced, filet. Ask the butcher to lard the filets for you, or if you have a larding needle you can do it yourself.

This recipe can be prepared in 45 minutes or less. This jelly is a delicious alternative to the traditional mint jelly served as an accompaniment to roasted meats such as lamb or turkey.

The roast can be prepped one day ahead. What to drink: A robust, medium- to full-bodied red, such as an Italian Barbera. Susan Simon also recommends a Carlo Hauner 1998 Rosso Antonello (made with Sangiovese and Nero d'Avolo grapes); it's produced on the Italian island of Salina.

Oranges are prized on Cyprus. They're used with delicious results in this pork dish, reminiscent of the cuisine on the northern side of the island.

Agnello di Latte Arrosto I always had mixed emotions about this dish as a little girl. Traditionally, it was served at the first meal after Lent, a joyous occasion to which everyone looked forward, including me. Still, there was an element of personal sadness: My pet was being eaten. At Busoler I spent long hours playing in the fields with lambs and young goats, and always found sentiment struggling with appetite at Easter. When the appearance of the first peas of the season coincided with Easter, they'd be shelled and added to the dish at the last moment.

Turkey may not have played as big a part in the first Thanksgiving, held back in 1621, as it does in our contemporary celebration. If turkey was served at all, it was probably one of many game birds, that were served along with venison, oysters, clams, lobsters, and eels, as well as succotash, beach plums, sweet potatoes, leeks and cornbread. My own Thanksgiving menu is intended to pay homage to the foods of the first Thanksgiving , as well as to the foods that have become associated with this holiday. I believe that holidays by their own nature demand that traditional foods be served. In America, there is no stronger correlation between the food and the day than that of the venerable Thanksgiving Day turkey.

One of the pleasures of a dish like this is sopping up the wonderful sauce with crusty bread; make sure to have plenty on hand.