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matchstick fries

SERVES 4

Using a mandoline to slice the potatoes is quick and easy. You can do so up to four hours ahead; to prevent browning, place matchsticks in a bowl of cold water in the refrigerator until ready to use, then pat them dry with paper towels.

Vegetable oil cooking spray

2 medium russet potatoes (about 1½ pounds), cut into matchsticks

3 tablespoons olive oil

Coarse salt and freshly ground pepper

1. Preheat the oven to 425°F. Coat 2 baking sheets with cooking spray; set aside. Toss together potatoes, oil, and 1 teaspoon salt in a bowl. Arrange potatoes in a single layer on prepared baking sheets.

2. Bake, turning potatoes with a metal spatula 2 or 3 times and rotating sheets halfway through, until potatoes are crisp and edges turn golden brown, 18 to 20 minutes. Arrange potatoes on a large piece of parchment paper; let cool 5 minutes. Season with salt and pepper.

polenta

MAKES 2¼ CUPS

We served the polenta with Braised Lamb Shanks with Tomato and Fennel (Meat), but it is equally delicious with chicken, veal, or pork, or as part of a vegetarian meal with a salad.

4 cups cold water

1 teaspoon coarse salt

1 cup polenta

2 tablespoons unsalted butter

Bring the water to a boil in a medium saucepan; add the salt. Stirring constantly, slowly add the polenta, letting the grains pass through your fingers in a steady stream. Reduce heat; simmer, stirring constantly, until the polenta is tender but not mushy, 30 to 35 minutes. Remove from heat, and stir in the butter. Serve hot.

polenta wedges

SERVES 8

You can make the polenta through step 1 ahead of time; let cool, then cover and refrigerate.

3 cups nonfat milk

3 tablespoons finely chopped fresh chives

2 garlic cloves, peeled and minced

½ teaspoon coarse salt

¼ teaspoon paprika

¾ cup quick-cooking polenta

2 ounces Parmesan cheese, grated

1 tablespoon unsalted butter

Olive oil cooking spray

1. Combine the milk, chives, garlic, salt, and paprika in a medium saucepan, and bring to a boil over high heat. While whisking, slowly sprinkle in the polenta. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until the polenta has thickened, 5 to 8 minutes. Add the Parmesan and butter; stir until combined. Spread the polenta evenly in an 8½-inch springform pan; let rest until completely set, about 45 minutes at room temperature.

2. Preheat the broiler. Remove the outer ring from the springform pan. Cut the polenta into 8 wedges. Coat wedges with olive oil spray, and place on a rack in the oven several inches underneath the broiler. Broil the polenta until golden brown on top and heated through, about 8 minutes. Serve.

israeli couscous and fall vegetable stuffing

SERVES 8 TO 10; MAKES ABOUT 8 CUPS (ENOUGH FOR ONE 18-POUND TURKEY)

1 small acorn squash (about 1½ pounds), halved and seeded

¼ cup extra-virgin olive oil

Coarse salt and freshly ground pepper

2 small turnips, peeled and cut into ½-inch cubes

1 celery root, peeled and cut into ½-inch cubes

2 tablespoons unsalted butter

¾ cup finely chopped shallots

½ teaspoon ground coriander

¼ teaspoon ground cumin

¼ teaspoon hot smoked paprika

10 ounces Israeli couscous (about 2 cups)

1¾ cups homemade or low-sodium store-bought chicken stock

1 fresh bay leaf

2 tablespoons chopped fresh thyme

½ cup golden raisins

½ cup sliced almonds with skins, toasted

¼ cup chopped fresh flat-leaf parsley

1. Preheat the oven to 375°F. Drizzle the squash with 1 tablespoon oil; season with salt and pepper. Place, cut sides down, on a rimmed baking sheet; roast 10 minutes.

2. Meanwhile, toss the turnips and celery root with 2 tablespoons oil; season with salt and pepper. Place on the baking sheet with the squash. Continue roasting, stirring once or twice, until the vegetables are tender and golden brown, about 30 minutes.

3. Meanwhile, heat the butter and remaining tablespoon oil in a medium saucepan over medium heat until the butter is melted. Add the shallots; cook until softened, about 3 minutes.