Cauliflower

"My grandmother was a reporter in New York before she got married and moved to Montana to start a new life on a ranch," writes Joyce Litz of Albuquerque, New Mexico. "At the time she didn't know how to cook, and learning wasn't easy — the place didn't even have running water. Still, she appreciated good food, so she persevered and became a great cook. Later my grandmother taught me ranch-style cooking, a lot of which involved getting simple but flavorful, hearty meals ready in a hurry." Serve with diced cucumber mixed into yogurt.

Active time: 15 min Start to finish: 1 hr

Active time: 50 min Start to finish: 50 min

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

The flavor of oranges enhance this colorful winter salad beautifully.

Romanesco cauliflower — with its cone-shaped florets — has a more subtle, nuanced flavor than traditional varieties. The size of Romanesco cauliflower can vary widely, so we call for weight in this recipe rather than number of heads.

Broccoflower, a cross between broccoli and cauliflower, looks like green cauliflower and has a milder flavor than broccoli.

Stir some chopped fresh mint into yogurt for a cool topping on sliced tomato and cucumber salad, with warm pita bread alongside. Pistachio ice cream on sweetened orange segments is perfect afterward.

Can be prepared in 45 minutes or less.

It's low-fat milk, not cream, that gives this delicious side dish its richness. Try it with poached, grilled or roasted salmon steaks.

There's horseradish in the cream sauce and, for good measure, some more in the buttery crumb crust.

Active time: 35 min Start to finish: 45 min

Hearty fare from Auberge Sauvignon. Filet mignon is used instead of a cheaper cut, but the result is worth it.

If you've never tried roasted cauliflower before, this dish will be a revelation.

An easy-to-make side dish.

Some of the ingredients need to marinate overnight in the Dijon-red wine vinaigrette, so plan accordingly.

Can be prepared in 45 minutes or less.

Norwegian men have taken to cooking for fun, and this excellent luncheon entrée is from Derek Blixen, manager of the Pan American World Airways Oslo office.