Watercress

The flavor intensity of watercress can vary, so the amount needed for this soup will vary, too, depending on whether you like a strong or mild watercress taste.

Editor's note: This recipe is excerpted from Harumi's Japanese Cooking , by Harumi Kurihara. Hotate no Sauté Miso Sauce These scallops make a good starter or they can be served as part of larger Japanese-style meal. I think that the combination of Japanese flavors, such as miso, and the western flavor of Parmesan cheese makes for a delicious and exciting dish.

Leftover ham in the fridge or sweet potatoes in the pantry? This clever brunch dish is the way to go.

Every bite of this simple, crisp salad literally bursts with flavor. With each bite, you get a splash of juice and the crunch of nuts.

Known in Asia as Shaking Beef Salad, or bo luc lac, this Vietnamese classic is made by shaking — essentially searing — steak in a very hot pan. Jasmine rice or brown rice would be ideal alongside.

Joe Dion of North Charleston, South Carolina, writes: "Because I work in a restaurant (I'm a chef at a place called Slightly North of Broad in Charleston), I don't let my cooking at home get too complicated. I'm at the restaurant five days a week and often work on weekends, but whenever I have the chance I enjoy getting together with friends and cooking for them." Fresh raspberries flavor the dressing and give this light salad its sweet tang; the pine nuts add crunch.

This recipe makes more smoked-tomato butter than you need for the scallops — use the leftover butter on steak or fish.

Oysters Rockefeller were created in 1899 by Jules Alciatore of Antoine's restaurant, in New Orleans, to make use of local shellfish and greens. Named for John D. Rockefeller, this classic first course is likewise rich. Though Louisiana oysters tend to be quite large, it's best to use small ones, such as Kumamoto or Prince Edward Island, for this recipe. The oysters themselves (not the shells) should be no more than 1 to 1 1/2 inches in diameter.

Mirin, miso paste, and hot chili oil are all available at Asian markets and in the Asian foods section of some supermarkets. Serve with: Steamed, salted edamame, and cold soba noodles with a peanut dressing.

An elegant salad that would add a sophisticated touch to any Thanksgiving menu.

Can be prepared in 45 minutes or less.

You can turn this into a main-course salad for brunch, lunch or a warm-weather supper by simply drizzling vinaigrette over the sliced chicken and watercress.