Carrot

Colorful and slightly sweet, this puree is perfect for Thanksgiving.

"When I fled Greece during World War II and eventually relocated to Los Angeles, I brought with me the traditions of my home," writes Rebecca Levy. "A lot of these traditions have to do with food, and since sharing my heritage has always been important to me, I often make favorites from my homeland for friends and family. In addition, cooking for community events and teaching classes on Sephardic cuisine keep my schedule full." Pair this dish with rice pilaf or noodles.

We found celery root and Jerusalem artichokes equally delicious in this puree.

Use the large grating disk on the processor to make short work of preparing the vegetables.

An old-fashioned and versatile dish. Serve it over split hot biscuits (or toasted English muffins) for brunch or over egg noodles for a comforting simple dinner.

This recipe can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Easy and colorful, this side dish is nice with the lamb.

Can be prepared in 45 minutes or less but requires additional unattended time.

This recipe can be prepared in 45 minutes or less.

This can be prepared one day ahead, making the seder day much easier. Serve steamed broccoli on the side.

"During my first trip west of the Mississippi, I had dinner at an extraordinary restaurant called The Fort, in Morrison, Colorado," says Marcia Walsh of Westford, Massachusetts. "I enjoyed both the ambience and the food, especially the rib roast." The vegetable-herb coating gives the roast extra flavor. This is an easy holiday entrée.

Tiring of the ultra-refined nouvelle cuisine that epitomized eighties dining, cooks rediscovered the comforting humble cuts such as short ribs and shanks. Orecchiette pasta or mashed potatoes are great to catch the gravy.