Dill

Serve with: Red cabbage slaw and pickles. Dessert: Fudge brownies.

M'Eloise Waters of Yakima, Washington, writes: "Throughout the years, I have enjoyed so many 'R.S.V.P.' recipes, and now I have a request of my own: the chicken pasta from Spazzo Mediterranean Grill in Bellevue, Washington. It has fresh herbs, walnuts, almonds, and caramelized onions."

A grill pan is just the thing for cooking the chicken and zucchini in this recipe.

Active time: 30 min Start to finish: 40 min

A specialty of chef Eileen Joyce. This is as deliciously simple as fresh fish gets.

Spicy peperoncini peppers cut the creaminess of the sauce on this salmon. Serve Artichoke Bruschetta as a first course, rice and asparagus as side dishes.

Tabbouleh is made with bulgur, but we decided to shake things up a bit by mixing tabbouleh flavors (parsley, tomato, and lemon) with rice and lentils, a common Middle Eastern pairing. Served chilled or at room temperature, the salad is terrific with any meat, poultry, or fish. You could add chickpeas, corn, or more lentils for a vegetarian main course. Active time: 30 min Start to finish: 40 min

Two mustards mellowed with honey and yogurt make a terrific sauce for chicken — or even fish or pork. This is an ideal warm-weather dish because the sauce does't require cooking. Try boiled new potatoes on the side. Active time: 20 min Start to finish: 25 min

(Savory Sandwich Torte) A variety of fillings can be used in this savory sandwich torte, often served on special occasions in Sweden.

The tofu in this chowder provides a richness surprisingly similar to that of cream but without the fat and cholesterol. Your guests will never know the difference; our tasters didn't. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

Wondra, a fast-blending flour, is a supermarket staple that's ideal for thickening sauces and gravies. It is put to good use in this quick pasta dish.

Red onion, capers and fresh dill make nice toppings. Serve the pizza with lemon wedges.

This soup is from Russia and Poland.