Sage

Anatra Ripiena This is virtuoso trattoria cooking; not modest, certainly, but authentic. What to drink: A reserve Chianti. Try: Fontodi Chianti Riserva.

In Italian, saltimbocca means "to jump in the mouth." The flavors in this veal dish do just that. To save time, ask the butcher to pound the scaloppine for you.

This is an elegant way to make a whole lot of chicken that tastes really good. It's kind of sweet and sour—sweet from the apricot preserves and the plums, and sour from the bit of vinegar. But what makes this dish are the sage leaves. They give a distinctive taste and make it a beautiful, festive platter that you can really be proud of.

Tomatoes are great for grilling. The searing heat caramelizes the tomato's natural sugars. Tomatoes readily absorb the flavors of herbs and other seasonings, and their shocking red color looks terrific on a plate along with grilled poultry, seafood, or beef. The tomatoes can be grilled on any sort of indoor grill—for that matter, you could also smoke them in a stove-top smoker.

This beautiful pasta dish features a classic trio of Italian ingredients. Bottled roasted chestnuts make preparation surprisingly quick.

Healthy bonus: Magnesium and folate from spinach; fiber from apples and buns; antioxidants from rosemary and sage

Prosciutto and sage add deep flavor to tilapia, which is a mild fish. Separating the two sides of the fillet helps to keep the thinner part from overcooking.

Squash with long, thin necks will yield uniform rounds when sliced and ensure even cooking.

Exactly what a fancy grilled cheese should be — top-notch cheese and bread with a little surprise (an almond-sage spread).

A moist pan stuffing that mirrors the herbaceous flavor of the turkey and gravy.

(Veal Cutlets with Prosciutto and Sage) Although chef Serge Dansereau of Kables at The Regent uses thin slices of veal from a boneless veal loin, he suggests making the dish at home with veal cutlets, which are less expensive and more widely available. If the cutlets you buy are too thick, use the smooth side of a meat pounder to pound them, between sheets of plastic wrap, to less than 1/8 inch thick.

(Chick-Pea Flatbread with Sage)

Because the beans need to be soaked overnight, start making this a day or two before you plan to serve it.

Can be prepared in 45 minutes or less.

New York strip loin, also called top loin of beef, is a succulent, elegant roast.

Store-bought rotisserie chicken and frozen potatoes make quick and easy work of this dinner, which tastes like Thanksgiving leftovers in the best way possible.

Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables--and they make wonderful gifts. Once the steeping is completed, these vinegars keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)