For raw vegetables
1 large fennel bulb (sometimes called anise)
3 Belgian endives, trimmed
12 small (not baby) carrots with tops, greens trimmed to 2 inches
2 lb small zucchini, halved lengthwise
2 pints red and yellow pear or cherry tomatoes
2 bunches radishes, trimmed
2 bunches scallions, trimmed

For cooked vegetables
2 lb green beans, trimmed
2 lb cauliflower, cut into florets
2 lb small turnips, peeled
1 1/2 lb fingerling, Yukon Gold, or red-skinned potatoes
dipping, vegetables,

3 tablespoons butter
12 ounces carrots (about 2 large), peeled, cut into 2x1/3-inch sticks
12 ounces parsnips (about 3 large), peeled, cut into 2x1/3-inch sticks
12 ounces rutabagas (about 2 medium), peeled, cut into 2x1/3-inch sticks
1 cup sparkling apple cider
2 tablespoons Calvados (apple brandy) or other brandy

1 tablespoon minced fresh parsley
glazed, root, vegetables

For herb and garlic butter 1 cup (2 sticks) butter, room temperature 3 large garlic cloves, finely chopped 1 teaspoon dried oregano 1 teaspoon dried basil For vegetables, sausages, and seafood 6 dozen littleneck clams, scrubbed 1/4 cup yellow cornmeal 2 celery stalks, cut crosswise in half 6 large fresh parsley sprigs 6 fresh thyme sprigs 2 small dried bay leaves 1/4 teaspoon whole black peppercorns 3 1 1/2-pound live lobsters 12 small (about 2-inch-diameter) red-skinned potatoes, scrubbed 6 small onions, peeled 1 1/2 pounds fully cooked smoked sausages (such as kielbasa or andouille sausage), cut into 6 portions 6 ears of corn, husked Chopped fresh parsley Lemon wedges

butter, vegetables, shellfish