Canned Tomato

It took me quite a while to remember a meal I used to loathe. You see, I was a kid who ate pickled herring and pig's feet with her dad. But my mom reminded me of the utter disdain with which I would greet the following meal, named for my brother's best friend, Eric Gisolfi. Eric has always been a hearty eater, but a picky one. This was one dish he never complained about. So, whenever he joined us for dinner I felt conflicted — fantastically happy that a new playmate would be joining us and absolutely devastated that I had to endure the ground meat and elbow macaroni so cherished by our guest. Try it out to see the mixed reviews you receive.

With some warm corn bread, this chili is a meal in itself. You wouldn't know there was chocolate in the recipe, but it adds a subtle depth of flavor to the dish.

Tomato and Bread Soup

This recipe yields enough to have leftovers the next day. Serve with glasses of beer or Zinfandel for a warming autumn supper.

Just like some Mexican moles, this chili has a bit of chocolate in it. Serve sour cream and shredded sharp cheddar cheese alongside.

To begin, offer a bowl of brine-cured green and black olives, another of marinated artichoke hearts, and some pâté and toast. The cassoulet needs only red wine and a loaf of good French bread as accompaniments. A pear or apple tart would add an appropriate French country flourish.

Active time: 20 min Start to finish: 40 min

Active time: 1 1/2 hr Start to finish: 5 1/2 hr

Serve with: Mesclun salad with an herb vinaigrette and sliced semolina bread. Dessert: Vanilla ice cream sprinkled with crushed amaretti cookies (Italian macaroons) and drizzled with Kahlúa.

This is fantastic with coleslaw and warm biscuits. What to drink: A not-too-oaky domestic Chardonnay or a white Burgundy, such as one from France's St.-Véran region.

Active time: 25 min Start to finish: 45 min

This one-pot dish is delicious over couscous. What to drink: Wines with distinctive spice notes, such as Gewürztraminer or Syrah.

Piperade, a saucy tomato and pepper mixture from the Basque regions of France and Spain, is often paired with eggs.

"When I lived on Chesapeake Bay, I had access to the freshest seafood, and I still love cooking with it," writes Bobbi Claibourne of Tucson, Arizona. "Having promised to bring a dish to my in-laws' holiday dinner last year, I paired clams with sausage for this starter, which is now a new family favorite." Offer crusty bread with this to soak up some of the juices.