Parsnip

These delicious vegetables can be served at room temperature or hot from the oven.

We used chef Fergus Henderson's technique for braising duck legs so the skin sides, peeking above the liquid like "alligators in a swamp," stay crisp while the meat braises.

This silky puree can be made one day ahead. What to drink: That's easy — offer guests Irish ale throughout the meal.

Elegant batons of carrots, parsnips, and rutabagas make a pretty presentation. Serve this alongside roast pork, beef, or lamb. Market tip: If carrots still have the tops attached, make sure they are bright green and fresh-looking. Choose cream-colored parsnips that taper gently; this makes it easier to cut uniform pieces. Medium-size rutabagas (about the size of a yellow onion) are best; larger ones can be woody.

Made with yogurt instead of cream, this pureed soup is deceptively light. The green apple peels, thinly sliced and fried, make a delicious garnish.

Active time: 15 min Start to finish: 1 1/4 hr

Pre-marinated pork tenderloins can be found in the supermarket meat section. To round out the meal, add a romaine salad dressed with Dijon vinaigrette and a basket of warm cranberry-corn muffins; finish with wedges of apple pie and sharp cheddar cheese.

The 2nd Avenue Deli in New York offers this satisfying soup.

Serve this tasty, low-fat baked chicken with steamed rice and fresh pineapple slices for a complete meal.

Pair this with frosty glasses of lager.

Pan-roasting the vegetables imparts an earthy sweetness to this dish.

This simple but satisfying dish — full of slightly sweet parsnip and celery root chunks — can be made ahead and just reheated before serving.

Pair this with a crisp French Chablis, the Chardonnay-based white from Burgundy.

There's no one way to serve latkes. Some people like them as a first course or as an hors d'oeuvre, while others make them as a side dish. We think this Hanukkah specialty is so delicious, we'd gladly serve latkes as a main course. Active time: 20 min Start to finish: 35 min

Brandy, apples and cream add a taste of France's Normandy region to this entrée.

Apples bring a mild sweetness to this rich soup, which can be made a day ahead.