Cookthink

This is not really a mousse, but it's tasty, rich, thick and filling. So it's a near mousse. This recipe is part of the Barbara Kafka Dessert Anthology.

Green Beans With Basil

Blanched and flavored vegetables are about as easy as it gets, and the flavor pairings are infinite. This match is classic Provençal. You can blanch the beans up to a day ahead of time and refrigerate them in the towel. Then toss the beans with the warm oil and basil just before you're ready to serve them.

Chocolate Macaroons

The addition of flour makes this macaroon chewier and more cake-like. Make sure and work the egg whites all the way to stiff peaks. This recipe is part of The Barbara Kafka Dessert Anthology.

No-Knead Rolls

These light, rich rolls are baked in muffin tins, which eliminates the skill and time normally needed for shaping rolls. They don’t require kneading, either, because the long, slow first rise develops both the gluten and the appealing yeasty flavor. Read more about this recipe at the Washington Post.

Wild Rice And Quinoa Pilaf With Toasted Pecans And Cranberries

This dish works perfectly alongside roast turkey or goose and glazed ham. Fresh cranberries can be used in place of dried. Read more about this recipe in the Washington Post.

Mashed Celeriac

Celeriac, also known as "celery root" and "turnip-rooted celery," is a root vegetable related to ordinary stalk celery. Try mashed celeriac instead of potatoes next to your favorite roast; it provides a similar comforting, fluffy warmth with a subtly different flavor.

Green Peas With Shallots And Mint

Though you can get frozen peas year round, the fresh ones are worth the wait - they truly taste like spring. And, yes, the softer flavor of shallots is better for this dish than onion.

Pureed Potatoes, Parsnips And Celeriac

A nice alternative to straight-up mashed potatoes, this puree has the same heartiness but a spicier flavor from the parsnips and celeriac.

Roasted Sweet Potatoes With Cilantro-Lime Butter

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Champagne-Poached Pears with Saffron and Cinnamon

It was a last-minute thing. We had a guest for dinner, and the notion of dessert tiptoed quietly across my mind, just a few minutes before said guest was due to arrive. Suddenly there were four peeled pears simmering gently away in champagne, saffron, and cinnamon. Read more about this recipe at hogwash.