Fennel

Leaping off the backs of onion-soup-mix boxes and showing up at cocktail parties everywhere, Lipton’s sour cream-and-onion dip took the country by storm. Convenient and quick, the dip also tasted great on potato chips, without which, in the fifties anyway, it wasn’t a party. These days it isn’t a party without little toasts topped by something Mediterranean-hence this zesty update.

Nice accompaniments for this Sicilian-style shrimp dish are sautéed broccoli and some orzo (rice-shaped pasta; also called riso) with butter and lots of freshly grated Parmesan cheese. For dessert, serve sliced pears and almond cookies.

A sophisticated and easy-to-make salad.

For a more substantial salad, add one cup chopped cooked chicken breast or one cup drained flaked tuna.

This recipe can be prepared in 45 minutes or less.

For best results, use a grill basket. It should be big enough for the fish but snug enough to keep the fish and lemon slices from moving around. The one we used in the Bon Appétit test kitchen was 17 by 6 inches.

Can be prepared in 45 minutes or less.

Goat cheese and fennel prove to be the perfect partners for smoked salmon. Pour glasses of Champagne or Sauvignon Blanc.

The pancetta and cheese rind give this soup a rich, almost creamy flavor. We removed the stems from the Swiss chard, but if you don't want to waste them, feel free to put them in the soup as well: Once the leaves are sliced, chop the stems and add them to the soup along with the leaves.

It seems that we're always agreeing to bring a big salad to an informal dinner party only to discover, too late, that there's no time to make a last-minute salad. No one would guess that this wonderfully fresh salad started its journey to dinner two days earlier — in fact, it requires that extra time to mellow its flavors. It's a very portable salad that can sit for hours at room temperature with no ill effects.

Active time: 20 min Start to finish: 45 min

Toss salad with the Sunshine Vinaigrette just before serving, so that the greens won't discolor.

Italians like to have salad after the entrée, so do the same, if you like.

Steve Silverman of South Burlington, Vermont, writes: "In my cooking I tend to be very quick and health-conscious. During the summer, my wife, Mary, and I usually grill chicken or fish and make salads. I'll use whatever fresh vegetables and ingredients I have on hand and come up with a wonderful meal for the two of us." To make this a substantial main course, add 1 1/4 pounds cooked shrimp.