Leafy Greens

Cheryl Zook of Ketchum, Idaho, writes: "After I graduated from college last fall, I spent a few months in Europe. By far, my favorite stop was Florence. I'll always remember the vegetable soup I had at Ristorante Mamma Gina near the Ponte Vecchio." This is almost as thick as a stew. If you prefer a thinner soup, simply add more vegetable stock. Because the beans need to soak overnight, begin preparation a day ahead.

Serve with crusty bread to sop up the juices.

Active time: 35 min Start to finish:50 min

Even the ranch dressing gets a Cajun kick in this lively main-course salad.

This recipe is a wonderful way to prepare tofu as a main course; all it needs is a side of rice.

Bacon drippings add extra flavor to the dressing. Crumble some Gorgonzola cheese over the finished salad for even more punch. Serve with: Tomato soup with a dash of Tabasco and corn bread squares. Dessert: Brownies topped with coffee ice cream.

This is a recipe that I cook at home myself — a versatile method for having a sophisticated meal on tap with very little last-minute prep work. This is a remarkable dish because it requires nothing but a pot of simmering water to cook it successfully; there is no butter, no oil, no sautéing, and no roasting. Yet the results are delicious. Here I've stuffed the chicken with goat cheese and spinach, but you can substitute Chopped Roasted Tomatoes ( this recipe can be found in the book), or any filling you like. Avoid buying boneless, skinless chicken breast pieces if poissible. You'll get the best results by purchasing a whole organic chicken and removing the breast yourself. Serve this with a small salad for an ideal lunch.

Serve with minted iced tea and tabbouleh, then offer baklava and cherries for dessert.

The salty anchovies complement the briny sweetness of the crabmeat. Buttermilk lightens the dressing and makes this version of the classic Caesar especially delicious.

If you can't get sorrel at your local market, arugula leaves or large basil leaves are a good alternative.

Here's a tangy dressing that is great on sliced tomatoes, mixed greens, hard-boiled eggs, or cold steamed potatoes.

When buying green beans, look for the skinniest ones—they have the best texture. Offer plenty of crusty bread, and open a bottle of Cabernet Sauvignon to go with this hearty main-course salad.

Many packages of pork tenderloin contain 2 tenderloins weighing about 3/4 pound each. If you happen to get a package with 1 larger tenderloin, simply cook it a little while longer.

"In our family," writes Georgia I. Chletcos of Upper Darby, Pennsylvania, "we have a saying that the Greek kitchen is the original twenty-four-hour diner: It never closes. And being from a Greek family, I can say unequivocally that food is the center of our lives. As I've gotten older, preserving this tradition has become more important to me, so I've started experimenting with family recipes, including this one." Enough for a large family and guests, too.