Shallot

This recipe was created to accompany Brown Sugar-cured Turkey with Wild Mushroom-Shallot Gravy.

The duck leg confit brings added richness to the bisque, but the soup is also delicious without it.

Bruschetta — a rustic Italian canapé — is the perfect vehicle for the robust flavors of late summer. Serve these topped toasts as a first course or, with a salad and a glass of wine, as a light supper.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

I usually forget how satisfying it is to eat mussels this way — splashing into the steamy bowl fragrant with spring herbs — until I'm at a restaurant eating them and think, "Mmm, I should make these again, soon."

Serve this stuffing alongside your Christmas turkey, ham, goose or duck. Add an extra dose of chestnuts to your meal by offering the Brussels Sprouts with Chestnuts and Bacon.

Serve this lovely starter with Champagne.

For a sophisticated touch, crumbled goat cheese is sprinkled over the fennel and broiled until just beginning to brown.

Pair this with frosty glasses of lager.

Serve this lush, smooth soup as part of an Asian or Western meal. Large wedges of pumpkin with a pale gray-green skin are sold in Southeast Asian groceries and in Caribbean produce markets. Pick out the pumpkin with the reddest flesh. You can also use an orange "pie pumpkin."

At the restaurant, the ravioli dough is made in-house. We used purchased wonton wrappers instead, making the recipe faster and easier. Note that the ravioli can be assembled ahead of time and frozen.

These beets would be a great way to liven up simple roasted meats such as pork and chicken.

Simmering cobs in the corn-broth mixture gives the soup extra flavor.