Bean and Legume

Chinese viceroy Li Hung Chang, visiting San Francisco's Palace Hotel in the 1890s, requested vegetables with a bit of meat "job suey," or "in fine pieces," and chef Joseph Herder obliged.

Active time: 30 min Start to finish: 45 min

Use vegetable stock or broth to make this soup vegetarian.

Karen Azar of North Providence, Rhode Island, writes: "My boyfriend and I recently dined at Terra Mar Grill in the Saybrook Point Inn, in Old Saybrook, Connecticut. He had the campanelle pasta, and it reminded him of a meal his mother used to make. Could you please obtain the recipe?" Active time: 30 min Start to finish: 1 1/2 hr

This would serve four as a vegetarian entrée.

A blend of cumin, chili powder, and cinnamon gives this dish its Moroccan flair.

This lively salad adds color, flavor and crunch to any grilled main course.

These hors d'oeuvres should be served warm, so fry a couple of batches at a time as platters need replenishing.

This stew should be made in a large soup kettle measuring at least 10 inches in diameter. If the kettle is any smaller, you may need to cook the meat in three batches. I like mashed potatoes with my stew. If you prefer potato chunks in your stew, boil them separately and add them to the pot with the carrots and peas.

(Fresh Pea Soup)

Can be prepared in 45 minutes or less.