Parsnip

"The tagliatelle with parsnips and pancetta at Babbo is a wonder," says Aleksandra Crapanzano of New York, New York. " I would be thrilled to have the recipe." A good substitute for the homemade tagliatelle used at Babbo is dried egg fettuccine or taglierini—we particularly like the Cipriani brand. Active time: 20 min Start to finish: 20 min

Strong beef broth and garlic, not sugar, make a true Ukrainian borscht delicious. Fresh root vegetables and roasted beets provide plenty of sweetness which is balanced by an acid edge of lemon.

A satisfying all-in-one main course. The fatty acids in salmon make this recipe particularly healthful.

This one is delicious made with shrimp and/or scallops, too. If using lobster, garnish the plates with the empty shells.

Try braised lettuce flavored with thyme, carrots and garlic to accompany this satisfying dish.

Tired of potatoes? Try parsnips.

It's hard to believe that there's only one tablespoon of butter in this rich-tasting side dish.

Active time: 10 min Start to finish: 10 min

Camilla MacPhee, a longtime resident of Souris, Prince Edward Island, fondly remembers when staples like salt beef, salt cod, potatoes, turnips, beets, parsnips, and carrots came entirely from neighboring farmers and fishermen. This recipe is based on the fish cakes she still makes today.

A simple and satisfying side dish.

Though the truffles lend a wonderfully rich flavor to the shrimp, they are fairly costly, so you might want to save this dish for special occasions.

Thanksgiving timing tip: If you have only one oven, you can prepare this dish ahead and serve it at room temperature, leaving plenty of room in the oven for the turkey.

Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you don't want to taste the raw fish, add a bit more seasoning than you normally would. What makes this recipe Galicianer (southern Polish) is the addition of sugar. For some reason the farther south in Poland, the more sugar would be added. A Lithuanian Jew would never sweeten with sugar but might add beets to the stock. I have added ground carrot and parsnip to the fish, something that is done in the Ukraine, because I like the slightly sweet taste and rougher texture. If you want a darker broth, do not peel the onions and leave them whole.