Bon Appétit

The University of Minnesota studied 30,000 women over nine years and found that those who ate at least three daily servings of whole grains, such as wheat berries, were 30 percent less likely to die of heart disease. (Note that the wheat berries in this recipe need to soak in cold water overnight, so start preparing the dish one day before you plan to serve it.)

In the early part of the decade, an appreciation of Asian flavors, a desire for spa-style cuisine, and the popularity of sushi dovetailed with the creation of this appetizer, usually prepared with raw salmon or tuna. The dish is now found on restaurant menus nationwide. This version, which calls for smoked salmon, features a wonderful combination of Pacific Rim flavors.

There's Carolina Red Barbecue Sauce in this, a "must" with the pork.

This comforting side dish is a love letter to the sweet tooth in all of us: Unpeeled sweet potatoes and bananas are roasted together, then peeled, pureed, and topped with a crunchy pecan streusel.

These are great for a picnic. They taste even better when made a few hours ahead, which allows the flavors to blend.

The curd can be prepared up to four days ahead; the assembled tartlets, one day ahead.

Katie occasionally substitutes a couple of Fuyu persimmons for the mango. The pecans are nice on their own as a snack.

A classic Austrian tart gets an American update with this cranberry and apricot filling.

Crisp, freshly cooked shrimp are wrapped in prosciutto slices, then set atop a salad of roasted peppers, garbanzo beans and artichokes tossed with a tangy dressing.

A version of posole, a Mexican classic.

Sue Shadley of Indianapolis, Indiana, says that the biscotti from The Bakehouse in Bloomington are addictive. These can be baked three weeks ahead and frozen, making them an ideal Christmas gift.

An open-face knife-and-fork sandwich.