Garlic

Lorraine Stevenski of Clearwater, Florida, writes: "As a kid growing up in an Italian family, I loved being in the kitchen. But I didn't become serious about cooking until I got married and had my own kitchen to experiment in. My husband and I lived in Queens, New York, within walking distance of many Greek, Italian, and Spanish food shops. The new foods I discovered there inspired my passion for cooking." Panko is available in the Asian foods section of most supermarkets.

Brining ensures moist, succulent meat, and this recipe from Bruce Aidells, chef and founder of Aidells Sausage Company, could not be easier or more low-tech. The special equipment required? Two 30-gallon plastic bags and one very large (16-quart) bowl that will fit in the fridge. You'll want to get started a day ahead, because the turkey is brined for 18 to 20 hours. Stuffing this turkey is not recommended; the brine remaining in the meat may soak into the stuffing during roasting.

"My profession as a real estate agent requires a lot of my time," writes Edi Meadows Morrissette of Westin, Florida, "so it helps that I am lightning-fast in the kitchen. I cook every day, and on the weekends I sometimes make three meals a day. I accomplish that by following my main cooking principles: (1) do a lot of prep work, and (2) keep the kitchen well stocked. For example, at holiday time I might chop onions in advance or bake bread the day before company arrives. And since I converted the bedroom next to my kitchen into a pantry for extra storage, I know I'll always have the right ingredients at my fingertips." Use crusty French bread or the roasted garlic cheese toasts to soak up the fennel-flavored juices.

If you have chipotle flakes but no chipotle powder, grind the flakes in a clean coffee grinder or spice mill.

For years I carted cases of this citrus-flavored Cuban marinade back from Miami, til we started making it in the restaurant. The real thing is all tarted up with the juice of bitter oranges — nearly impossible to find. So we add a touch of lime juice to freshly squeezed orange juice to give it the right kick. It's one of the most versatile pantry ingredients you can make. Use it as a marinade for pork and chicken, pour it over cooked veggies or potatoes, or toss it with salad greens.

Though it's not essential to make both sauces for these wings, we think the contrast between the rich peanut sauce and the light-yet-spicy gai yang — a classic Thai sauce for poultry — is a flavor combination that shouldn't be missed.

We roasted a whole head of garlic for this recipe even though it's more than you need — the leftover cloves are such a versatile thing to have on hand. Use them in a puréed soup, rubbed on bread, mixed with green vegetables or a salad dressing, or mashed with mayonnaise. Active time: 10 min Start to finish: 1 hr

Active time: 15 min Start to finish: 1 hr

Kim Massman of Santa Monica, California, writes: "Help me, please. Since dining at The Federalist in the XV Beacon Hotel in Boston, I haven't been able to get the macaroni and cheese out of my mind. It was made with pasta, ham, and a creamy cheese sauce." The ham lends a salty flavor to this dish. Wait until the sauce is combined with the pasta and ham before seasoning with salt.

Braised Broccoli This dish is to Christmas Eve dinner in Amalfi what apple pie is to July Fourth in middle America: an absolute necessity. The Amalfitani choose a leafy, lighter colored broccoli from Campania for this dish; the closest substitute in this country is broccoli rabe; choose a bunch with as many leaves as possible.

Serve this dish on a bed of orzo to capture every drop of the tart, creamy sauce. After trimming and slicing each artichoke, immediately place the quarters in the pot of lemony water so that they won't turn brown. What to drink: Sauvignon Blanc.

Serve this curry with condiments such as dried currants, sliced green onions, shredded coconut and toasted slivered almonds.

Active time: 50 min Start to finish: 1 1/4 hr

"As a confirmed New Englander, I was surprised to find a terrific seafood restaurant in Phoenix: Steamers Genuine," says Barbara J. Johnson of Worcester, Massachusetts. "The baked halibut was perfectly complemented by roasted vegetables and potatoes au gratin. I know how to make the fish, but I wouldn't know where to start with the other two dishes." This side dish and the Potato Gratin with White Cheddar Cheese would also be good with roast chicken or beef.

Active time: 20 min Start to finish: 20 min

This recipe adapts traditional Indian tandoori cooking for a barbecue. The chicken needs to marinate overnight, so start this one day ahead.