Leek

(Bacon and Root Vegetable Stew)

Active time: 1 3/4 hr Start to finish: 12 hr Before you start this recipe, make sure there's room in your refrigerator for a 24-inch fish poacher and a 25-inch platter.

Mary garnishes the soup with fried brioche croutons, crème fraîche and fresh chervil.

Active time: 1 1/2 hr Start to finish: 18 hr (includes chilling)

Stitt likes to use rock salt — the kind used for old-fashioned ice cream churners — as a bed for these oysters because it keeps the shells from tipping and sliding around in the pan and on the plates. Rock salt is sold at many supermarkets, but kosher salt is a good substitute. At the restaurant, Stitt makes this recipe with local Apalachicola oysters, though he also likes the flavor of East Coast varieties such as Blue Point, Pemaquid, and Malpeque, so feel free to use your favorite.

Marinate thinly sliced radishes and sweet onions in a Sherry vinaigrette for a side salad. Serve coarsely mashed potatoes with the turkey, and for dessert, layer strawberry ice cream with sugared strawberries in large wineglasses.

The stock recipe yields 8 cups; there will be about 1 1/2 cups left over after you make the mushroom soup. To prepare the mushrooms for this soup, wipe them clean with a damp paper towel. Be sure to cut off the stems from fresh shiitakes. If using morels, rinse quickly to dislodge any dirt from crevices.

Here's a rich, creamy pasta from chef Cory Mattson of the Fearrington House Restaurant in Pittsboro, North Carolina.

What to drink: Delicate blanc de blancs Champagne pairs well with these hors d'oeuvres.

(Cream of Carrot Soup with Ginger) Hot carrot soup in your belly at night feels good and soothing... Sweet dreams!

A hearty soup that's a snap to prepare.

To clean leeks, trim off 3 inches of the green and then slice them in half lengthwise. Run under cold water to remove sand, then continue with the recipe.

This beautiful appetizer boasts a delicate balance of leek and cheese flavor.