Mushroom

Barley replaces rice in this twist on the classic Italian risotto.

Start this romantic supper with Russian caviar and ice-cold lemon vodka. The main course is a simplified but impressive interpretation of the Russian fish pie known as kulebiaka, which the French call coulibiac. Offer Champagne with the entrée, and finish the meal with babas au rhum from a French bakery to complete the cross-European elegance.

This recipe can be prepared in 45 minutes or less.

Popular in the Italian kitchen for eons, risotto and wild mushrooms were embraced in the nineties by American home cooks and restaurant chefs alike. Offer this delicious version as a starter or a main course.

For more information about forming tortellini, see Wrapped Around Your Little Finger. Active time: 3 hr Start to finish: 3 1/2 hr

Can be prepared in 45 minutes or less.

Baked Chicken Breasts with Mushrooms and Artichokes in Sherry Sauce

Can be prepared in 45 minutes or less.

For good Nasi Goreng, the rice should be cooked 2-3 hours before it is fried, so that it has time to become cold.

When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread’s shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.

Can be prepared in 45 minutes or less.

When the weather permits, Deborah grills the vegetables on the barbecue. This recipe can be prepared in 45 minutes or less.

A cracked peppercorn and rosemary coating accents this luscious cut of meat, which is topped with sautéed wild mushrooms and served with onion rings. Start the meal with a salad of mixed greens and tomatoes with your favorite blue cheese dressing. A rich chocolate cake is the perfect dessert.

Just a bit of intensely flavored oriental sesame oil goes a long way in the dressing of this refreshing salad. To retain the crispness of the watercress, toss it with the remaining ingredients right before serving.

Bonnie Wilkens Metully of Cincinnati, Ohio, writes: "As much as my husband and I love to go out to eat, it's just more fun, intimate, and cozy to cook and entertain at home. I've taught a lot of our friends just how easy it is to prepare restaurant-quality dishes themselves. Who taught me? My older sister, who's a professional chef. She showed me the importance of getting everything prepped beforehand and seeking out the freshest ingredients." This sophisticated appetizer is one of Bonnie's greatest party hits.

Despite its name, this luau classic is actually a noodle dish (rice-free). At least there is chicken in it — stock as well as shredded chicken.

The fruit in the salad can be varied with the season. In summer, add cantaloupe; in winter, oranges are good.