Button Mushroom

Traditionally, escabeche refers to fish marinated in a spicy sauce. Here, mushrooms stand in for the fish with delicious results.

Chef: Wylie Dufresne, 71 Clinton Fresh Food, New York City. Claim to fame: His restaurant won a rave review from The New York Times — now it's a hot spot. How he defines natural: "Clean, simple food tastes best; by happy accident it's also healthiest."

Among the many stories regarding the origins of this dish, the one we deemed "most likely, and most likely to succeed" came to us in 1944. E. Clarke King of Dayton, Ohio, sent us "the original recipe," which he claimed had been invented by George Greenwald, head chef at New York's Brighton Beach Hotel, for his parents (who owned the hotel) in the early 1900s. This time, we've lightened Greenwald's dish with stock and added red, yellow, and orange bell peppers. Even with the changes, though, the dish will likely evoke childhood taste memories for those of a certain age.

Unlike many stuffings, which are cooked inside the turkey and/or include chicken broth, this wild mushroom version is completely vegetarian. Packed with the robust essence of dried porcini, it will win the approval of everyone at the table.

Editor's note: This recipe is excerpted from Eric Ripert and Michael Ruhlman's book the A Return To Cooking. To read more about Ripert, click here. Here salmon is poached simply in salt water and served very rare with mushrooms and a mushroom broth, along with creamy polenta. The polenta adds a starch that the salmon needs, but it is also delicate and won't overwhelm the flavors of the fish. Mushrooms and polenta are a great classical pair, and a sturdy, satisfying match for the meaty salmon.

The pasta is divided among four 3 1/2-quart baking dishes so they can be baked individually for open-house-style serving. But you can use any size bake-and-serve dishes — even a roasting pan or a paella pan.

This recipe can be prepared in 45 minutes or less.

A rich paste of roasted garlic and fresh rosemary is rubbed under the skin and over the bird. It also gives a boost to the gravy. See how to carve a turkey.

Portobello and button mushrooms, along with herbs and garlic, enhance a creamy dish-which has no cream.

This colorful and delicious dish is perfect with fish, meat or poultry.

For good Nasi Goreng, the rice should be cooked 2-3 hours before it is fried, so that it has time to become cold.

Can be prepared in 45 minutes or less.

The fruit in the salad can be varied with the season. In summer, add cantaloupe; in winter, oranges are good.