Roast

Brussels sprouts sautéed with bacon are good served alongside. Pour a Zinfandel, Syrah or Chardonnay during the meal.

Here's a delicious recipe from chef Edwin Goto at The Lodge at Koele on the island of Lanai in Hawaii. In an homage to spring, the rich-tasting risotto is served on a bed of oven-roasted asparagus.

A baked potato, peas and sorbet are all you need with this entrée, but for a party, dress up the pork with cranberry relish, couscous studded with diced bell peppers and green beans, and a rich almond tart.

This lively Asian-style salad is terrific on its own or teamed with roast chicken, roast lamb or broiled shrimp.

We loved these tomatoes after they were cooked for 6 hours. We served them on crusty bread with a little olive oil and thought they'd also work well as a side dish. But to toss with pasta, we wanted a more intense flavor, so we cooked them an additional 2 hours. They were perfect.

The standard Scandinavian way of cooking a goose or duck is to stuff it with apples and prunes. When cooking a duck, adjust amount of stuffing to the size of the fowl; a 5-6 pound duck takes about 2 cups of stuffing.

Here's a centerpiece dish that really lives up to the name. Uncork a Cabernet Sauvignon, red Bordeaux or red Super-Tuscan.

Horseradish, which is found on the traditional seder plate, is used here with terrific results.

Small Cornish hens (about 1 1/4 pounds each) make a fine substitute for poussins.

Mashed sweet potatoes and sautéed green beans make colorful companions. Key lime pie is a refreshing way to wrap up.

"At the restaurant Mimosa, the food, service, and ambiance transform a night in Los Angeles into an evening in Paris," says Michele Winkler of Sherman Oaks, California. "There, we had a delectable roast pork that was succulent on the inside, with a marvelous crust. We would love to prepare it at home." You can order the inexpensive "Boston" roast called for in this recipe from your butcher. In late-18th-century New England, some pork cuts were packed into casks or barrels, known as "butts," for storage and shipment. The way the pork shoulder was cut in the Boston area became known in some regions as "Boston butt," a moniker still used today almost everywhere in the United States, except Boston.

Watch how to prepare and carve your bird with our streaming video demonstration.

A delicious side dish at the Old Manor Estate in Gingerland, Nevis.