Parade

When tomatoes are not at their prime, baking caramelizes them and brings out the sugar, making them as sweet as summer's best.

Toss salad with the Sunshine Vinaigrette just before serving, so that the greens won't discolor.

I use spareribs, but you also can use baby back ribs. Just be aware that the racks are smaller (about 1 pound each) and the ribs have less meat.

Use baby beets or the smallest you can find.

When preparing bread salad, do not drizzle with oil and vinegar until just before serving, or the bread cubes will become soggy.

Most supermarkets have at least one type of spiced sausage. If you don't have the time to make cornbread, it usually is sold at BBQ restaurants and diners. This recipe is an accompaniment for Maple Ginger Roasted Turkey.

Leave the roots on the leeks while simmering them so they don't fall apart. Afterward, trim off the roots very close to the bulb end.

Vegetable broth is rich and delicious when made correctly. The peels add color and vitamins, and the mushrooms lend great flavor. There are many varieties of veggie broth in cans too. Try both homemade and canned. You also can substitute canned chicken broth for the Fresh Vegetable Broth in any recipe.

This glaze adds a rich shine to the turkey and also enhances the flavor of the gravy. The glaze may be prepared 2 days ahead. This recipe is an accompaniment for Maple Ginger Roasted Turkey.

Be sure to chop the lettuce into small pieces so that it's easy to eat when serving buffet-style. My homemade Ranch Dressing complements all of the flavors. To keep down the calories in the dressing, I use nonfat yogurt. The taste is in no way affected.

I like chicken to remain moist, but it must be cooked through; so, if necessary, cook longer than recommended here. If cutting the meat in thirds is too large to handle, cut into four pieces.

A turkey seems simple to prepare but needs extra attention, so make the glaze and stuffing ahead. Wash the bird well, refresh it with an orange and use cooled stuffing! The cooked-turkey temperatures given here are USDA-approved.

When making this salad, which is lightly spiked with jalapeño pepper, have all the ingredients prepared ahead. Then just toss them together as close to serving time as possible to keep the flavors fresh.

Nan Buchanan, Kemah, Tex.
"This cookie is versatile, so I adapt the shapes and decorations to the season — jack-o'-lanterns at Halloween and eggs at Easter."

Do not allow the meringue to overcolor when baking — check the oven often. Chill the pie well before serving.

When hard-boiling eggs, it's important to do it perfectly, or the yolks will overcook and discolor. Follow these directions carefully. Use the paprika gingerly to dust very lightly!

Save any scraps of this dough to create a decorative design for the top of the pie.

Cherry-pitters can be purchased in kitchen-supply and housewares shops. Wear an apron when pitting, but still watch out for the juice.

Marjorie Farr, Silver Spring, Md.
Use fresh spinach in this dish — frozen will not do. A sprinkle of parsley before serving adds a fresh touch.