Sweet Potato

This dish is sensational with barbecued pork or grilled sausages or salmon. A spicy honey-mustard dressing is the salad's perfect finishing touch.

This dish is even better served over couscous.

These delicious vegetables can be served at room temperature or hot from the oven.

These potatoes and the fish can be roasted at the same time, using the upper and lower thirds of the oven.

"While visiting my daughter near Portland, Oregon, I ordered the soup of the day at Mother's Bistro & Bar," writes Roslyn Levy of Palm Harbor, Florida. "It turned out to be the best sweet-potato soup I've ever had." Buy leafy celery stalks for this soup; the chopped leaves make a great garnish.

David Barber, chef at Three Square Grill in Portland, Oregon, writes: "Even though I cook for a living, I still enjoy having friends over for dinner. My wife, Barbara, and I actually have the worst kitchen in the world. But that doesn't matter when you have what I consider the basics, like a good sharp chef's knife and a stand mixer. And because Barbara is a gardener, we've learned how to make impressive meals using fewer, but fresher, ingredients."

We strongly recommend using light-colored metal (including nonstick) shallow baking pans (1 large or 2 small) for this recipe. When we used dark baking pans, the potatoes blackened before they were completely cooked through.

Make these up to two days ahead and serve them cold or at room temperature.

Accompanied by the Yogurt-Mint Dip, these fritters make a nice appetizer.

Based on two root vegetables, this soup tastes sophisticated nonetheless.

This gratin is particularly welcomed on the holiday table by those who love sweet potatoes and hate marshmallows. The cream and butter make this so delicious your guests will lie in bed and remember it happily all year long. You only serve this kind of dish once in a very long while, so the caloric intake is moderated. If your meal has too many sweet potatoes, see the variation for turnip gratin.

It's believed that this stew — called mafé or maafe — originated among the Bambara people of Mali. Active time: 1 hr Start to finish: 2 1/4 hr

Assemble these four hours ahead, and rewarm them 20 minutes before serving.

One of two stuffings (see also the Apple and Sausage Stuffing) developed by Barbara Shinn and David Page of Home restaurant in New York. This dish features large cubes of French bread and a custardy texture. To ensure a crisply browned top, the stuffing should be baked separately from the turkey.

Purchase a roasted turkey leg or whole chicken at your market. This is also a great use for leftover turkey.

Aromatic spice and herb blends can quickly turn an ordinary soup recipe into something extraordinary. Here they transform a basic carrot soup into a special concoction you'll crave again and again. So start utilizing the "cook once, eat twice" theory; just freeze half of the recipe or make a double batch whenever possible.