American

A spicy spin on the classic side dish. Any leftovers make an excellent omelet filling when paired with turkey and Monterey Jack cheese.

For a real southern meal, pair this dish with the bacon scallion hush puppies.

Serve with: Black bean salad from the deli and salad toppings like sour cream, shredded lettuce, grated Monterey Jack cheese, and salsa. Dessert: Double-dip dulce de leche and chocolate ice cream cones.

This recipe makes great use of rotisserie chicken, available at most supermarkets.

Three kinds of ice cream (all chocolate), chocolate sauce, and a chocolate cookie crust make this a chocoholic’s dream come true.

This dish is a holiday staple in Southern coastal cities. It can be served with the rest of the meal on the holiday buffet table, but my friend Marion likes to have it ready to go in the oven in case the meal is delayed and tempers get short. It soothes and warms enough to keep the hungry waiting. I'd set out little bread-and-butter plates and forks and put the casserole in the living room. Not all inland eaters have acquired a taste for oysters; they are especially delicious during winter holidays as either a traditional delicacy or exotic fare.

Beverly's Grandma Stoll lived in Deep River, Connecticut, and her whole family converged on her house during the holidays. They all have taken the recipe with them wherever they moved. My Southern friends love this variation to their traditional turkey dinner because of the natural, down-home, unexotic flavors of the dressing. Beverly use the liver, but I don't .

I've always loved coleslaws, using them as side dishes for everything from oyster rolls to whole grilled fish. Far from the chopped green cabbage with flecks of carrot from our school cafeteria days, the slaw can be quite elegant.

These barbecue-flavored potatoes, from Rudy’s Country Store and Bar-B-Q in San Antonio, Texas, are terrific with grilled ribs, chicken, or beef.

Natalie Zschiesch of Woodstock, Georgia, writes: "When I was a student at the University of Georgia in Athens, I frequently walked across the street to The Last Resort, a restaurant located in the heart of downtown. I'd treat myself to the delicious salmon, served atop creamy grits and surrounded by a rich caper-cream sauce. If only I had the recipe, I wouldn't have to make the trip back to Athens every time the craving sets in."

Lobster stew is a very traditional dish made with lobster, milk, butter, salt, and pepper. You will find this in many restaurants in Maine, the best being the ones with the most lobster. I have embellished on the original dish but have left intact the strong and rich lobster flavor. When Craig Claiborne asked me to put together a New England Thanksgiving dinner, this was the soup I served. It is also great as a hearty main course soup.

Dried figs and brandy add a new dimension to classic pecan pie.

For best results, make this stuffing with day-old Buttermilk Corn Bread.

Traditional flavors (honey and orange) and contemporary ones (cumin and chilies) come together in the glaze, which also gives the gravy some heat and zip. See how to carve a turkey.

Brush thick slices of country-style bread with olive oil and grill until golden, about two minutes per side. Serve alongside steaks. What to drink: Beckmen Vineyards 2000 Syrah, Estate, Santa Ynez Valley, or another light-bodied Syrah.