Canned Tomato

This dish from Hotel d'Urville in Blenheim makes delicious use of New Zealand's green-lipped mussels.

Can be prepared in 45 minutes or less.

This sensational dish is best when made with meaty short ribs that are three to four inches long. Serve with a simple green salad and glasses of good Zinfandel.

Kevin Graham, of Graham's in New Orleans, occasionally adds a Parmesan sauce to go with the tomato cream.

This relish is best at room temperature. Note that the nutritional numbers following the recipe are for the relish only.

This dish is even better served over couscous.

This thick and comforting dish is delicious sprinkled with grated Parmesan cheese. Can be prepared in 45 minutes or less.

This is just the ticket for spicy-food aficionados. Serve it over rice-and keep a fire extinguisher nearby. If your taste is a little less adventurous, start with only 2 teaspoons Cajun seasoning and 1/2 teaspoon dried crushed red pepper flakes; then adjust as the mixture cooks.

Can be prepared in 45 minutes or less.

This easy—to—make soup is a terrific Saturday lunch, especially when accompanied by crusty bread, a salad and beer or apple cider. If you're serving people who don't like spicy foods, eliminate the cayenne pepper.

Pasta Fazool is slang for the classic Italian pasta e fagioli (pasta and beans). This recipe includes Italian sausage and beef along with kidney beans and pasta. It's all topped with Fontina.

Top with sour cream and chopped cilantro.

This is delicious served with French bread or over steamed rice.

Cafe Vesuvio in St. Charles offers an absolutely delicious dish of angel hair pasta topped with tuna. We'd like to know how to make it. Nancy and John Noble St. Charles, Illinois