Food Processor

The sap of maple trees was being used by Native Americans when the very earliest European immigrants arrived. Then it was an all-purpose seasoning, like salt, enlivening the austere diet. Now, with the refinement achieved by boiling and concentrating the flavor of the sap, maple syrup is a uniquely American sweetener. Here it adds just the right subtle note to a colorful puree of butternut squash.

Carrots, parsnips, green onions and dill make the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside.

This indulgence is simple to do and can be prepared a day ahead.

Mangoes are a delicious tropical addition to this tangy-sweet dish.

Robust flavors of blue cheese and walnuts go a long way in this flavored butter. (Any leftover butter is good on baked potatoes, or spread it on baguette rounds.)

For a simple dinner, present this flavorful soup with some warm crusty bread and a mixed green salad.

I love many versions of baked stuffed tomatoes, but the simple recipe of Torquato Innocenti, who sells tomatoes in Florence's Piazza Santo Spirito market, is my favorite. Nothing more than garlic, basil or parsley, and "good oil" fills the tomatoes.

Vermont's maple sugaring season is in early spring, and Vermont Grade B maple syrup-which has a more pronounced flavor than Grade A-is available by mail order in quart-size containers from Highland Sugarworks, Websterville, VT, tel. (800) 452-4012.

Two new flavors enhance a classic.

A different take on favorite Thanksgiving flavors, this beautiful do-ahead pumpkin dessert is made even easier by the use of purchased sauce.

In this recipe we call for a 10 1/2- by 7- by 1-inch rectangular tart pan with a removable fluted rim; you could instead use a 10- by 1-inch round tart pan with a removable rim. The cornmeal makes a tender, delicate crust.

There must be as many versions of this—Ireland's national dish—as there are cooks. One thing all recipes should say is that the stew is to be cooked slowly until the lamb is meltingly tender. This stew is the ideal dish to return to after a day in the open air, as it can be made ahead and reheated while cook and guests enjoy the hot punch.

Can be prepared in 45 minutes or less.

The failure-proof cookie-like crust can be prepared ahead. Use any leftover dough to make a few cookies.