Roast

"I enjoyed a delightful dinner at Restaurant Claes Claesz, an intimate place located in the Jordaan district of Amsterdam," writes Gretchen Method of Northville, Michigan. "Their cream of parsnip soup was simply wonderful. Could you get the recipe?" There is no cream in this soup—pureeing the ingredients creates the silky texture.

This simple side dish is even easier to prepare if you roast the beets the day before you plan to serve them.

Can be prepared in 45 minutes or less.

Broiled eggplant, roasted red onions, potatoes, bell peppers and zucchini are tossed with radicchio, arugula and a tangy mustard vinaigrette in this colorful salad. A sprinkling of freshly grated Pecorino Romano cheese is the finishing touch.

Can be prepared in 45 minutes or less.

Be sure to start the brisket at least a day before you plan on serving it - although it can be made up to three days ahead.

Can be made in 45 minutes or less.

Serve these sensational ribs with an avocado, citrus and red onion salad, some cold beer - and plenty of napkins.

Brussels sprouts sautéed with bacon are good served alongside. Pour a Zinfandel, Syrah or Chardonnay during the meal.

Here's a delicious recipe from chef Edwin Goto at The Lodge at Koele on the island of Lanai in Hawaii. In an homage to spring, the rich-tasting risotto is served on a bed of oven-roasted asparagus.

A baked potato, peas and sorbet are all you need with this entrée, but for a party, dress up the pork with cranberry relish, couscous studded with diced bell peppers and green beans, and a rich almond tart.

This lively Asian-style salad is terrific on its own or teamed with roast chicken, roast lamb or broiled shrimp.