Pear, Stilton, and Chicory Salad
• 4 T olive oil, plus 6 tablespoons • 4 C whole roasted, shelled, and skinned chestnuts, about 1 lb in shell or 2 (14 oz.) bottles • 4 firm-ripe red pears • 2 tsp. Dijon mustard ...

Lobster Chowder
• 1/2 leek, well washed and cut on the bias • 2 celery stalks, cut on the bias • 8 corn cobs, with corn kernels removed and reserved for the chowder • 3 garlic cloves, coarsely...

Brussels Sprouts with Walnuts
• 2 pounds Brussels sprouts, base and outer leaves trimmed, and halved • 8 tablespoons unsalted butter • 1/4 cup thinly sliced shallots • 2 tablespoons minced garlic • 3/4 cup...

Calamari Pasta
• 1 1/2 lbs squid, cleaned • 3 to 4 T olive oil • 2 cloves garlic, thinly sliced • 1 shallot, thinly sliced • 1 (28-oz.) can tomato sauce • 1/4 C water • 1 C white wine...

Portobello Mushroom Stroganoff
• 2 T vegetable oil • 6 oz. portobello mushrooms, sliced 1/4 to 1/2 inch thick • 1 LB white mushrooms, sliced • 4 cloves garlic, minced • 2 tsp. fresh, minced rosemary leaves...

Roast Goose With Chestnuts and Prunes
• 1-1 1/2 lbs fresh chestnuts • 1 1/2 lbs large pitted prunes • 10- to 12-LB fresh goose with giblets • Salt and pepper to taste • 1 tsp. black peppercorns

Chicken with Tangerine Chipotle Glaze
• 2 cups fresh tangerine juice • 5 tablespoons honey • 1/4 cup soy sauce • 2 tablespoons finely grated tangerine peel or orange peel • 2 teaspoons minced canned chipotle...