Celery

Jack's in San Francisco offers this nice, old-fashioned salad.

If this stuffing is to be baked inside the holiday turkey, reduce the amount of chicken broth to 2 1/4 cups.

Pretty and delicious, this pasta has plenty of vegetables, lots of snap and crunch, and a terrific Asian-style peanut sauce.

A fresh-tasting main-course salad.

This impressive stuffing gets its Yankee accent from apples and dried cranberries.

We've learned from experience that, because goose gives off so much fat in roasting, it's necessary to use a deep (at least 2 inches) roasting pan (do not use a non-stick pan). We also recommend using a metal bulb baster — the hot goose fat may melt a plastic one.

A flavorful turkey prepared in an interesting way. It is soaked in brine, which helps tenderize the bird, and then rubbed with a citrus-thyme butter. The butter keeps the turkey moist and also enriches the pan drippings for the gravy. The stuffing borrows from the long tradition of corn breads in America. Be sure to make the Giblet Broth before you start roasting the turkey. Pour hard cider throughout dinner. Watch how to prepare and carve your bird with our streaming video demonstration.

Can be prepared in 45 minutes or less.

Serve with: Mesclun salad with an herb vinaigrette and sliced semolina bread. Dessert: Vanilla ice cream sprinkled with crushed amaretti cookies (Italian macaroons) and drizzled with Kahlúa.

Sosizza chi Linticchi The hearty, warming goodness of this one-course meal is only increased by its utter simplicity of preparation. Accompany the stew with crusty bread.

Roasting the lamb, instead of braising, intensifies its flavor.