1. In a small bowl, combine tomatoes with 1 cup boiling water; let stand until soft and pliable, about 15 minutes. Drain tomatoes.

2. Meanwhile, cut baguette diagonally into 24 slices. Arrange on a 12- by 15-inch baking sheet. Broil 4 to 6 inches from heat until toasted on each side, about 2 minutes total.

3. In a food processor, finely mince tomatoes, onion, garlic, capers, and oregano with lemon juice and balsamic vinegar. (Or with a knife, mince tomatoes, onion, garlic, capers, and oregano, then add lemon juice and vinegar.) Add salt to taste.

4. Spoon tomato mixture into a small bowl and accompany with toast. Spread tomato mixture onto toast to eat.

Nutritional analysis per piece.

1. In a 4- to 5-quart pan, frequently stir onion, garlic, pumpkin pie spice, cayenne, and 1/4 cup broth over high heat until pan is dry, about 3 minutes.

2. In a blender or food processor, smoothly purée onion mixture, adding a little more broth if needed to facilitate the process.

3. Return purée to pan; add remaining broth, pumpkin, and honey.

4. Smoothly mix milk with cornstarch and stir into soup. Stirring, bring to a boil over high heat. Add lemon juice and salt to taste.

5. Ladle soup into shallow bowls. Stir sour cream to soften, then drizzle a small amount into each bowl.

1. In a food processor or blender, smoothly purée cilantro, shallot, vinegar, cranberry juice, honey, and mustard. Add dried cranberries to dressing.

2. In a large, shallow bowl, mix salad leaves, cabbage, red onion, bell pepper, and dressing. Add salt to taste.

1. Chop 3 garlic cloves. Mix chopped garlic with chopped rosemary.

2. Remove and discard the leg truss from the turkey. Pull off and discard lumps of fat. Remove giblets and neck. Rinse the bird inside and out; pat dry with towels.

3. Rub oil on skin. Squeeze juice from a lemon half into body cavity, then add the peel. Rub juice of remaining lemon half onto turkey skin.

4. Slide your fingers under turkey skin to gently loosen it (but leave in place) on breast, around outside of thighs and legs, and over back (from the neck end).

5. Push the rosemary-garlic mixture under skin, distributing evenly. Place remaining garlic cloves and the rosemary sprigs inside the bird.

6. To roast, place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 inches longer and wider than the bird). Roast in a 350° oven until a thermometer inserted through the thickest part of the breast to the bone reaches 160°, 1 1/2 to 2 1/4 hours. Put on a platter and let stand up to 30 minutes; keep warm.

7. Skim and discard fat from pan juices. Reserve pan with juices for gravy.

Nutritional analysis per serving of turkey without skin, gravy, or potatoes.

1. In a 10- to 12-inch frying pan over high heat, stir flour until it's a medium-brown color, 6 to 7 minutes. If making ahead, pour into a jar and cover.

2. Add toasted flour to drippings in turkey roasting pan and smoothly whisk in the broth and wine. Set pan over high heat and stir, scraping drippings free, until gravy boils vigorously, then simmer and stir 4 to 5 more minutes. Add salt and pepper to taste.

1. Scrub potatoes and put in a 10- by 15-inch pan. Add oil and roll potatoes to coat them.

2. Bake on the bottom rack of a 350° oven for 20 minutes, then turn temperature to 400°. Continue baking until potatoes are very tender when pierced, about 30 minutes longer.

3. Serve whole or cut in half. Season to taste with salt and pepper.

1. In a large bowl, combine porcini and 1 cup boiling water. Let stand until mushrooms are limp, about 20 minutes. Squeeze mushrooms gently to remove grit, then lift from water, squeeze dry, and finely chop.

2. Without disturbing grit, pour most of soaking liquid into a glass measure; add water to make 2/3 cup. Discard gritty liquid. Rinse and dry bowl.

3. Meanwhile, rinse quinoa in a fine strainer under cool running water.

4. Put quinoa in a 4- to 5-quart pan. Add the 2/3 cup porcini soaking liquid and the broth. Bring to boiling over high heat, then reduce heat and simmer, covered, until quinoa is just tender to bite, 10 to 12 minutes. Drain and save liquid, adding enough water to make 1/2 cup. Put quinoa in the large bowl.

5. As quinoa cooks, rinse common mushrooms, trim off and discard discolored stem ends, and finely chop.

6. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir shallots and garlic until shallots are limp and tinged brown, 3 to 4 minutes.

7. Add porcini, common mushrooms, celery, and rosemary. Stir often over high heat until mushrooms are limp and juices cook away, about 5 minutes.

8. Mix vegetables with quinoa, bread pieces, parsley, thyme, and salt and pepper to taste.

9. Pour quinoa dressing into a shallow 2 1/2- to 3 1/2-quart casserole and add reserved cooking liquid. Cover and bake in a 400° oven until hot, about 25 minutes (30 minutes if chilled).

1. In a 4- to 5-quart pan, bring 2 quarts water to a boil over high heat. Add beans and cook, uncovered, until tender-crisp, 5 to 8 minutes; drain and pour into a bowl.

2. Meanwhile, mix mustard with vinegar, maple syrup, and oil. Pour over hot beans and mix to coat well; sprinkle with onion. Season to taste with salt and pepper.

1. Trim off and discard leek roots and tops, making each leek 6 inches long. Rinse well.

2. In a 10- to 12-inch nonstick frying pan, combine onion and garlic. Stir over medium-high heat until onion is limp, 4 to 5 minutes.

3. Add wine, broth, lemon slices, tomatoes, and parsley to pan. Lay leeks in pan. Cover and bring to boiling over high heat. Turn heat to low and simmer until leeks are tender when pierced, about 10 minutes.

4. With a slotted spoon, transfer leeks to a shallow rimmed dish.

5. Discard lemon slices and parsley. Boil tomato mixture over high heat until reduced to about 1 cup, 3 to 5 minutes.

6. Pour sauce across center of leeks. Garnish with lemon peel and season to taste with salt and pepper. Serve warm or at room temperature.

1. Cut butter into small pieces. In an 8- or 9-inch square pan, mix butter with oats, wheat germ, brown sugar, and almonds.

2. Bake in a 350° oven until mixture is lightly browned and crisp, 10 to 15 minutes; stir several times. Let cool.

3. Meanwhile, in a 2- to 3-quart pan, combine honey, lemon juice, vanilla, almond extract, cardamom, apricots, and 2 tablespoons water. Bring to a boil and remove from heat.

4. Peel, halve, and core pears. Lay pears, cut side down, in a shallow 2- to 2 1/2-quart casserole. Spoon honey-apricot mixture over pears and cover casserole tightly.

5. Bake until pears are tender when pierced, 35 to 40 minutes.

6. Spoon pears, apricots, and juices equally into wide bowls. Add scoops of frozen yogurt to each serving and sprinkle with topping.