Root Vegetable

Bhel poori is a savory puffed rice snack that's usually served with crackers (we like to eat it with a fork). The recipe for this one, which combines a surprising range of sweet, tart, and spicy flavors, was given to us by our art director Erika Oliveira's mother, who is Indian. The sev you buy should be thin but not very thin, or your bhel poori will be too mushy.

We love the flavor of Black Forest ham in this soup, but you can use any variety of ham, or even kielbasa, smoked turkey, or bacon. A dollop of sour cream rounds out the acidity of the tomatoes.

Serve with: Red bean and rice salad, and slices of avocado and grapefruit.

To pit an olive quickly, use the side of a large knife to crush the fruit, then pop out the pit. Serve with: Linguine tossed with olive oil and parsley and twirled into nests, roasted artichokes, and a crusty baguette.

Raymond Williams of Minneapolis, Minnesota, writes: "Every November, my wife and I drive to our winter home in Scottsdale, Arizona. We always look forward to warming up in the desert sun and eating at our favorite restaurant in town, Zinc Bistro. Last winter we had an outstanding artichoke and celery root salad there."

This recipe is an accompaniment for <epi:recipelink id="230635">Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries</epi:recipelink>. You'll need a candy thermometer to monitor the temperature of the oil.

This recipe is an accompaniment for Grilled Pork Tenderloin with Peach Barbecue sauce . This side is also great with barbecued ribs or chicken.

This recipe is an accompaniment for Pork Tenderloin with Cider Jus .

These healthy sandwiches get a kick from the curry powder. Serve with: Potato chips, red grapes, and a rice wine-marinated cucumber salad.

The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.

This elegant dish is perfect for weeknight entertaining. There are many different kinds of herbed white wine vinegars; choose your favorite. Serve with: Green beans sautéed with mushrooms, and mashed potatoes with chives.

Star anise, cinnamon, and apple cider give this dish the flavors of fall. Add some wilted greens and a nice Zinfandel, and you've got a sophisticated dinner party.

Serve with: Orzo tossed with butter and sliced green onion, and sliced roasted beets.

Serve with: Texmati rice pilaf tossed with toasted pecans, and broccoli florets sautéed with sliced garlic.

Mirin, miso paste, and hot chili oil are all available at Asian markets and in the Asian foods section of some supermarkets. Serve with: Steamed, salted edamame, and cold soba noodles with a peanut dressing.

This refreshing and versatile salad sets off some of the more decadent dishes at Isa.

Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti—before they became fashionable. My dad is part German, and he was known for his talents working the grill. On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy." A sophisticated, fresh, and spicy dip for tortilla chips or baguette rounds.

Both elegant and hearty, these individual tartlets make a lovely first course.