Tomato

Serve with: Crudités dipped into creamy Italian dressing. Dessert: Sliced apricots drizzled with anisette liqueur.

If your tomatoes are on the acidic side, add a little sugar to the sauce. Active time: 1 hr Start to finish: 14 hr (includes chilling)

Can be prepared in 45 minutes or less.

Like gumbo, this is a thick and flavorful stew. But it takes a lot less time to make. Active time: 45 min Start to finish: 1 1/4 hr

There will be a large amount of rendered goose fat left over from this gumbo. The French often use the fat to coat potatoes for roasting. Rendered goose fat keeps, covered and chilled, 3 months. Two 8-pound ducks can be substituted for goose if desired.

For a prettier salad, we used two varieties of radicchio — the common Verona, with red leaves and white ribs, and Treviso, which can range from pink to red and has narrower, pointed leaves.

This salad-in-a-sandwich can also be made with individual sourdough rolls. There can be many variations on this theme, so use your imagination. You might replace the tuna with grilled leftover chicken or tuck in a bit of salami, mortadella or roast beef. The sandwich is best if made at least two hours before serving.

This recipe is used to prepare Cod Cannelloni with Swiss Chard and Roasted Peppers . Can be prepared in 45 minutes or less.

Adapted from a recipe by chef Phillippe Padovani of the Manele Bay Hotel on Lanai. Serve it as a topping for grilled skinless, boneless chicken breasts.

Anne Rowland of Cohasset, Massachusetts, writes: "The Quincy Ships Brewing Company, south of Boston, is one of our favorite places. We especially love their citrus salsa, which they serve with chips." The restaurant has closed, but this spicy salsa is as good as ever.

A delicious alternative to gefilte fish. Have the fishmonger fillet the whitefish.

The somen noodles called for in this recipe are a very thin Japanese wheat noodle. They are available in the Asian section of many supermarkets, at Southeast Asian markets and at specialty foods stores.

Cioppino is San Francisco's answer to bouillabaisse and, like that famous Provencal seafood soup, is made with a variety of the freshest fish possible. In San Francisco the mixture included Dungeness crab, which adds a unique flavor, but any regional crab will do. If crab is not available, substitute another shellfish. No clams? Try mussels. The point is to treat the following recipe as a guide and use whatever looks best in the market the day you make the soup.

Introduced to India by Portuguese settlers, this spicy stew can also be made with pork, beef or lamb. Serve over steamed basmati rice.