Bell Pepper

Can be prepared in 45 minutes or less.

About two centuries ago, field workers near Valencia began sharing a luncheon dish made of rice, vegetables, snails and eels cooked in a flat, oval, two-handled metal pan known as a paellera. And so paella was born.
Rice dishes made in such a pan, whatever the ingredients, are called paella or just arroz con ("rice with"), followed by a description of the contents. The traditional components of this particular version are snails, rabbit and rosemary, which are found in the Valencian mountains.
This equally delectable rendition omits the snails and substitutes chicken for rabbit.
This recipe can be made in a paella pan, a flameproof earthenware casserole or a large skillet.

Hash, a venerable Yankee dish, is usually made with the leftovers from Boiled Dinner (Corned Beef) or Roast Beef Dinner. In keeping with the humble origins of hash, my version of Lobster Hash uses a modest 2 ounces of lobster meat per person. Serve this as a satisfying main dish for lunch, brunch or even a hearty breakfast.

This recipe originally accompanied Roast Turkey with Bourbon Glaze . Here are two southern favorites in one colorful stuffing. Prepare the corn bread one day ahead so that it can dry out overnight. (This lends a nice texture to the stuffing.)

This hearty ham and egg dish includes pipérade, a Basque mixture of sautéed tomatoes and bell peppers, which is generally used as a sauce for meats.

Serve white rice with saffron on the side, and orange sorbet topped with chocolate shavings for dessert. Look for the herbes de Provence in the spice aisle at the market.

Be sure to chop the lettuce into small pieces so that it's easy to eat when serving buffet-style. My homemade Ranch Dressing complements all of the flavors. To keep down the calories in the dressing, I use nonfat yogurt. The taste is in no way affected.

"While vacationing in northeastern Minnesota, I had dinner at the Cove Point Lodge in Beaver Bay. The highlight of my meal there was called Lucca pasta, a blend of fettuccine, chicken and vegetables in a creamy, slightly spicy sauce," says Debra Adam of St. Paul, Minnesota.

Great with just about any main dish.

A colorful and unusual first course.