Parsley

San Francisco is famous for its sourdough, and a wide variety of apples are grown in Sonoma. In this sensational dressing, both ingredients are combined with almonds, which are harvested throughout the state. If you are roasting a turkey in a 350°F oven, cook the stuffing alongside, covered for 45 minutes and uncovered for about 15 minutes.

Canned tuna sparked with lemon and capers creates a superb sauce that complements many pasta shapes — penne, shells, or linguine, to name only a few. I prefer solid-pack tuna in olive oil for the best flavor and texture. I sometimes add a small handful of unpitted black olives — Kalamata or Gaeta — and a large, ripe tomato, seeded and diced, for a delicious variation. Italians would never serve cheese with fish, but you have my permission to break the rules!

This easy-to-make dish combines the sweetness of tomatoes with the briny essence of capers.

Here's a delightful variation on the fried-chicken theme, with cornmeal adding welcome crunch. To accompany the meal, serve white wine spritzers and fresh lemonade garnished with mint sprigs.

Buckwheat — which grows well in cold climates — has a solid place in French-Canadian cuisine. Buckwheat crêpes can be traced back to Brittany, and buckwheat pancakes are a regular part of a Canadian breakfast. These "noodles," made from savory crêpes, are a contemporary twist on this classic dish.

There will be about 3/4 cup of parsley pesto left over after making this lasagne.

Active time: 15 min Start to finish: 15 min

Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you get the recipe for me?"

Offer this main course with plenty of crusty bread to soak up the delicious saffron broth. A crisp Sauvignon Blanc is good here, too.

Dried pears lend a subtle sweetness to the deep, earthy taste of this stuffing.

Creamy potatoes are baked in a casserole.

Active time: 1 hr Start to finish: 3 3/4 hr

On Maryland's Eastern shore, watermen make a living pulling the "beautiful swimmers" (blue crabs) out of Chesapeake Bay. This recipe was given to me many years ago by a waterman's wife — pre-food-processor. Note: This one's for the mini food processor because amounts are small.

"When I moved to Seattle last year, I found myself really missing my Studio City, California, neighborhood," writes Tim Westmoreland of Seattle, Washington. "There were so many great places to eat there, especially Pinot Bistro. I am craving its roasted chicken with caramelized onions. Would you see if chef Miki Zivkovic would send me an order? If not, the recipe will do just fine." At the restaurant, the chicken is accompanied by shoestring fries sprinkled with chopped fresh parsley and the chef's own garlic-salt mixture.

This lovely first course has the texture of risotto without the constant stirring. What to drink: Arneis or Soave.

This dip was inspired by a recipe for bissara, a garlicky purée from Egypt made from dried broad beans, in Claudia Roden's Mediterranean Cookery.

Food editor Melissa Roberts-Matar figured out what makes The Harrison's clams so special: the lightness of the coating. That's achieved by draining the buttermilk-soaked clams well and shaking off the excess coating after you dredge the clams. One restaurant touch that we loved was the delicious addition of fried thin lemon rounds and parsley sprigs; another was Joey Campanaro's accompanying Lemon Coriander Aïoli .