Bon Appétit

Pick up stuffed grape leaves, marinated mushrooms and crusty bread from the deli to round out the menu. Finish with an almond tart and brandied espresso.

The flavor of oranges enhance this colorful winter salad beautifully.

At Thanksgiving, rice stuffings are standard on many southern tables. This one, a combination of white rice and wild rice, gets more regional notes from collard greens, pecans and ham.

(PATE SUCREE) Makes plenty of dough for the Walnut Tartlets , Apple Galette or Apricot Tart .

A hearty meal-in-a-bowl for blustery March days. Short ribs add flavor, while sliced cabbage contributes texture. At the end, the only things you need are a dash of vinegar and a dollop of sour cream.

Beets--both pickled and boiled--have long been a popular German side dish for meats. The sour cream dressing gets a kick from vinegar and mustard.

At Vong in New York the lobster is rolled in paper-thin strips of daikon radish. Zucchini, which is much easier to find, is used here; its more flexible and easier to cut.

Jim Fobel, cookbook author, says, "My mother always added lots of sage and nutmeg to her stuffing. I loved those flavors when I was a kid, and I still put them in the stuffings that I make today."

To allow enough time for the soufflés to freeze, make them at least one day before serving.

Sopaipillas are crisp fried breads traditionally topped with honey; cinnamon and sugar are sometimes added to make a great dessert. In this recipe, fried tortillas approximate the texture of true sopaipillas.

Nobody can resist brownies, especially when they’re studded with chunks of white chocolate and served with strawberries.

Crème fraîche makes these potatoes extra rich and utterly delicious.