Chicory

Use vegetable stock or broth to make this soup vegetarian.

In this colorful salsa, fennel, olives and rosemary combine with roasted bell peppers.

For this easy starter, the nonfat yogurt is strained to a thick texture and then combined with oregano, lemon peel and cayenne.

Can be prepared in 45 minutes or less.

Toasted pecans and shaved Parmesan accent this lovely starter.

Can be prepared in 45 minutes or less.

Radicchio, curly endive, butter lettuce and arugula are perfectly blended in this simple salad and tossed with a lemony dressing. Chef Hearon suggests uncorking a crisp Ligurian white wine or a California Charbono.

Food writer Janet Fletcher says, "During my childhood, the only salad on the Thanksgiving buffet was an old-fashioned Waldorf with chopped apples, celery, walnuts and mayonnaise. Frankly, I don’t miss it. This contemporary salad has the walnuts and the crunch, but is much fresher and far more inviting."

Alice Waters, who opened Chez Panisse in 1971, took salads to new heights with unusual, farm-fresh greens; she also popularized the use of goat cheese, which was being made by Laura Chenel not far from the Berkeley restaurant. Those ingredients come together in this delicious salad.

Can be prepared in 45 minutes or less.

"I had the pleasure of dining at Bacco restaurant during one of my many visits to New Orleans," writes Scott J. Grande of Ormond Beach, Florida. "It's run by Ralph Brennan, who is a gracious and accommodating host. The pork tenderloin on escarole that I had for dinner was delicious; I hope you'll be able to get the recipe for my collection." Bacco is one of eight New Orleans restaurants run by members of the Brennan family. At Bacco, this pork tenderloin is served with garlicky mashed potatoes.

Try this as part of a barbecue buffet.

This recipe is an accompaniment for Cabrales Cheese Soufflés.

Gratins feature a crust of melted cheese and sometimes breadcrumbs. Serve with good bread and a salad for lunch or a light dinner.