Oven Bake

Any combination of vegetables from the supermarket salad bar would work well here. Complete this colorful vegetarian meal with a romaine salad tossed with marinated artichoke hearts, canned garbanzo beans, and a creamy Italian dressing. End with biscotti and espresso.

Beverly's Grandma Stoll lived in Deep River, Connecticut, and her whole family converged on her house during the holidays. They all have taken the recipe with them wherever they moved. My Southern friends love this variation to their traditional turkey dinner because of the natural, down-home, unexotic flavors of the dressing. Beverly use the liver, but I don't .

Poires au Four avec Sabayon de Sauternes Active time: 20 min Start to finish: 1 hr

Besides garnishing lobster stew , tomalley croutons can be served as an hors d'oeuvre or if you wish to elaborate, as a topping for crostini or pizza. Lobster tomalley can be purchased separately from most lobster dealers. It is inexpensive and tasty.

Instead of serving coffee, alter the usual dessert routine by offering a glass of Cognac or dry Sherry with these apples.

An adaptation of a classic Northern Italian dish, spezzatini di pollo al pomodoro e vino bianco (chicken sautéed with tomato and white wine). Serve sautéed broccoli rabe and a crusty ciabatta alongside. What to drink: Barbera or Italian Chardonnay.

For best results, make this stuffing with day-old Buttermilk Corn Bread.

In this Basque-inspired dish, a bell pepper mixture is slow-cooked to produce an unusual — and flavorful — confit.

Connie Capani of Binghamton, New York, writes: "I am 100 percent Italian, so perhaps it's no surprise that I love food: To Italians, it's like a security blanket. I learned how to make spaghetti and other Abruzzi favorites from my mother. Looking at food magazines is what got me interested in venturing out into American culinary territory. I wanted to know how to make a "gravy" that didn't include tomatoes. I often make a roast with gravy, but our guests usually request some of my baked eggplant marinara to go along with it." Connie makes this ahead of time and refrigerates it, then reheats it before serving.

Yogurt, curry, and cumin flavors combine in this delicious Indian-inspired appetizer. It makes terrific cocktail party fare.

Cabrales is Spain's famous blue cheese. Its creamy texture and assertive flavor make this dish irresistible. And there's no fear of falling here: These soufflés can be made two hours ahead and rewarmed before serving.

Cremini mushrooms or their mature form, portobellos—or both—can be used in this side dish from Cory Schreiber's new cookbook, Wildwood: Cooking from the Source in the Pacific Northwest (Ten Speed Press).

What to drink: Fruity, soft red wines — such as Merlot and some Zinfandels — work well with the mustard glaze and ham.

"My mom taught me how to cook — mostly the meat-and-potatoes fare favored in my native north Texas," writes Judy Wilkins of Tyler, Texas. "I'll always have a fondness for that kind of meal, but now that I live in a town closer to Louisiana, I've developed a love for Cajun food. Out of necessity, I've also developed a love for quick cooking. Between my musician's hours (nights and weekends) and teacher's hours (daytime piano lessons), my schedule can be nuts. When I do have the chance to cook dinner on a weeknight, whatever I make can't take too long — and it has to taste great." With this communal dish, the mess is part of the fun. Lay down newspapers on the table and invite guests to peel-and-eat. And serve crusty bread for sopping up the juices.

Huachinango a la Veracruzana In a traditional Veracruzan household, you would find papas cambray (roasted tiny white potatoes) and a bowl of savory white rice served alongside.