Blender

This recipe is an accompaniment for Turkey Meatloaf .

The miso dressing — which has the body of an egg yolk dressing without all the fat — lends depth of flavor to sweet persimmon and creamy avocado.

This recipe calls for both "true" artichokes — known botanically as globe artichokes — and Jerusalem artichokes, which are actually an unrelated root vegetable (sometimes called Sun Chokes). In the soup, the Jerusalem artichokes enhance the flavor of the leafed variety. Active time: 30 min Start to finish: 1 hr

Unfortunately, beets are not on the top-ten list of favorite foods for many people. Most people hate them because they've only eaten them boiled or canned, but I was fortunate enough to try the real thing at an early age. So they're on my top-ten list, and this recipe might just be a great way to get them on yours. The roasting brings out the sweetness and intensifies the depth of flavor that is lost when you boil. Once you roast a beet, you'll never go back. Don't throw away the beet greens: braise or sauté them if they are large, or add them to salad greens if they are small. The rich, thick Walnut Gorgonzola Dressing is also great on burgers or grilled portobello mushrooms or mixed into greens.

Buckwheat — which grows well in cold climates — has a solid place in French-Canadian cuisine. Buckwheat crêpes can be traced back to Brittany, and buckwheat pancakes are a regular part of a Canadian breakfast. These "noodles," made from savory crêpes, are a contemporary twist on this classic dish.

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

It's very important to use small oysters — such as Kumamoto or Prince Edward Island — in this soup. The oysters themselves (not the shell) should be no more than 1 to 1 1/2 inches in diameter. When we tested the recipe with larger ones, the flavor was much too briny.

Laura Trevino of Washington, D.C., writes: "This hearty chowder is the perfect thing for a chilly evening. Serve it with dark beer and crusty bread or oyster crackers."

"My husband and I were married at the Edgewood Tahoe Golf Course in Stateline, Nevada," writes Janie Cloutier of South Lake Tahoe, California, "and we celebrate our wedding anniversary at the restaurant there every year. The crab cakes are superb." These crab cakes are loaded with fresh crabmeat, which gives them a delicate texture.

Dollops of cinnamon-flavored sour cream top this luscious soup.

If you happen to find a brioche loaf, it also would make terrific French toast. Active time: 20 min Start to finish: 30 min

Active time: 20 min Start to finish: 40 min

Fresh fennel bulbs and crushed fennel seeds add subtle anise flavor. Use a mortar and pestle to crush the fennel seeds, or simply place them in a plastic bag and pound them with a rolling pin. The soup can be made a day ahead and rewarmed before serving.

A little bit of smoked mozzarella goes a long way in boosting flavor without adding much fat. Active time: 40 min Start to finish: 2 hr

Sorbete de Zarzamora Berries are cultivated near the small colonial town of Valle de Bravo, outside Mexico City. Sorbets and ice creams are enormously popular throughout Mexico.

If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets. Active time: 45 min Start to finish: 45 min