Tarragon

This recipe produces a deliciously moist fish with a subtly salty flavor.

Lots of mushrooms and bacon flavor this traditional bread stuffing. It goes well with the Roast Turkey with Bacon, Tarragon and Applejack Gravy.

Offer some fresh strawberries for dessert.

In this delicious dish from Asterix & Obelix, the orzo is toasted before it's cooked, giving the pasta a nice nutty flavor.

Serve buttered noodles, potato salad or rice pilaf alongside this entree.

A simple and satisfying version of a typically time-consuming restaurant classic.

Tangy Irish cheddar or Cashel, an Irish blue cheese, is ideal for this typical main-course pub salad; you can substitute English cheddar or French Roquefort. Thick slices of buttered soda bread and some raisin tarts could round out the menu.

"My husband and I spent a weekend in Mendocino, and one evening out we were served a red pepper soup," says Leslie Cohen of Loomis, California. "Not being a red pepper aficionado, I was surprised at how delicious the soup was and vowed to replicate the recipe." Active time: 1 hr Start to finish: 1 1/2 hr

Active time: 15 min Start to finish: 45 min

Celebrate the last days of the tomato crop with this recipe. A hearty vegetarian main course, it needs only a salad and a loaf of Italian bread to complete the menu. End with fresh figs (dried are okay, too) steeped in Pernod and spooned over vanilla ice cream.

Soaking the leek in vinegar and water helps to pull out the dirt and sand. Be sure to rinse well.

Active time: 25 min Start to finish: 45 min

The riper the tomatoes, the better the flavor of this delicate consommé. To clarify it, we've used the traditional French method of creating an egg-white "raft," which attracts particles from the simmering broth and is then discarded. Though the consommé is served cold, it is not jellied.