Curried Butternut Squash Soup Total time: 1 hours 1 whole butternut squash 2 tablespoons butter or vegetable oil 1 large onion, chopped 1 tablespoon curry powder 1/4 cup unsweetened apple cider 1 1/2 cups chicken or vegetable stock, or water Juice of 1/2 lemon Salt and freshly ground black pepper 1 tablespoon chopped fresh coriander.

Mushroom and Eggplant Ratatouille Total time: 35 minutes 1/2 teaspoon ground cumin 1/2 teaspoon curry powder 1/3 cup olive oil 1 clove garlic, peeled and chopped 1 medium onion, peeled and chopped 3 small Japanese eggplants, trimmed and cut into 1/2-inch cubes 15 button mushrooms, halved or quartered if large Salt to taste.

Curried Sweet Potato Puree Total time: 1 hour, 15 minutes plus reheating 6 medium-sized sweet potatoes, about 4 pounds, scrubbed 2 tablespoons butter 1 tablespoon grated fresh ginger 1 tablespoon curry powder 1 cup nonfat milk Salt and freshly ground black pepper to taste 2 teaspoons ground cinnamon.

Chocolate-Chip Cookies 1 cup plus 2 tablespoons unsalted butter 1 cup sugar 3/4 cup brown sugar 1 egg 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 cup coarsely chopped walnuts 8 ounces semisweet chocolate (Valrhona is best), coarsely chopped.

SHALLOT PUDDING Adapted from Eli's Restaurant Time: 1 hour 15 minutes 4 tablespoons unsalted butter (more for buttering dish) 2 cups peeled, sliced shallots 3 eggs 1 teaspoon salt 1 teaspoon baking powder 1 cup heavy cream 1/2 cup shredded Gruyere cheese Freshly ground black pepper to taste.

Corn Bread Preparation time: 10 minutes Baking time: 30 minutes Y cup corn, peanut or vegetable oil 1 cup cornmeal 1/2 cup flour Salt to taste, if desired 1 tablespoon baking powder 1 1/2 cup evaporated milk 1 egg 1.