Cheese

The inspiration for this recipe came from a tea sandwich one of our food editors discovered at Alice's Tea Cup, in Manhattan. It's surprisingly substantial — a bit like an overstuffed deli sandwich, but not nearly as heavy.

If you are not able to find Pont l'Evêque cheese, either Taleggio or Brie would also work well in this lovely starter from Charlie Trotter's in Chicago.

Christine Warren of New York, New York, writes: "On a recent evening out on the town, my friends and I decided to go for Margaritas at Zarela. What started out as drinks soon turned into appetizers and then dessert (a well-balanced meal, in our view). We loved the divine peanut butter tart."

Peppery arugula, sweet, ripe strawberries, and buttery hazelnuts create layers of contrasting flavor in this simple salad.

"For me, cooking is a very relaxing and creative process — I just wish I had more time for it," writes Katherine Burk of Seattle, Washington. "I make a point of fixing dinner during the week, but with my hectic schedule (I work in information technology), there are some nights I'm too wiped out to attempt anything more complicated than a peanut butter and jelly sandwich. Usually, though, I can put something together in under thirty minutes." A fast, colorful, and delicious pasta dish loaded with goodies.

Brush thick slices of country bread with olive oil to grill alongside the vegetables. To begin, dice some cucumber into chilled vichyssoise (either from a can or from restaurant takeout); offer watermelon and bakery brownies for dessert.

Holly Gustafson of Shaker Heights, Ohio, writes: "Noggins Restaurant, Raw Bar & Pub is a great restaurant in my neighborhood that serves the most wonderful artichoke-blue cheese bisque. I've searched many cooking Web sites for something similar, but I can't find anything close to it. Can you help me get the real recipe?" The blue cheese adds a pungent note to this silky, warming soup.

Caramel and orange add sophisticated French flair to this rich American dessert. Begin preparing it at least a day ahead.

Active time: 40 min Start to finish: 40 min

Typical Provençal ingredients give this satisfying pasta salad a French accent. Refrigerate this at least two hours before serving.

Accompany the risotto with a lettuce and radicchio salad, and pass a basket of poppy-seed breadsticks. A strawberry tart would be a nice way to end the meal. See how to finely chop herbs.

Truffle oil lends an earthy flavor; it can be found at specialty foods stores and some supermarkets. If you can't find the oil, these sandwiches will still be delicious without it.

The most commonly found Chinese vegetable is also one of the oldest — bok choy has been cultivated in China since the fifth century a.d. You can find many kinds of bok choy at Asian markets, all differing in shape and size; this recipe works well with any mature variety. Active time: 40 min Start to finish: 1 hr

"The Monaco Hotel in Denver has a restaurant, Panzano, that's so good I went back several times during my stay," says Cindy Maciag of Troy, Michigan. "The ricotta pancakes at breakfast were fantastic."