Squash

This recipe was inspired by the version at Tramonti e Muffati restaurant, where the dish gets its distinctly Roman flavor from local mint, Sicilian lemons, and two-year-old Grana Padano cheese. The pine nuts are raw here, as Italians rarely toast them. Active time: 10 min Start to finish: 20 min

Brush thick slices of country bread with olive oil to grill alongside the vegetables. To begin, dice some cucumber into chilled vichyssoise (either from a can or from restaurant takeout); offer watermelon and bakery brownies for dessert.

I like using Israeli couscous for this dish, although pearl barley may be substituted. This couscous is quite starchy and should be rinsed after cooking.

For this soup, cook your favorite winter squash.

Smothering is a Cajun cooking term that refers to browning anything from meat to vegetables in oil, then braising it in a small amount of liquid, tightly covered, until tender.

Active time: 30 min Start to finish: 30 min

Active time: 20 min Start to finish: 40 min

Using frozen puff pastry for the crust makes this quiche-like tart super-easy.

Gouvej Claire S. Kedeshian of New York, New York, writes: "I am Armenian-American, and I would love to share a recipe of mine with you and your readers. It's for a traditional vegetable stew that has been made by my family for over three generations."

This recipe can be prepared in 45 minutes or less.

Serve this lush, smooth soup as part of an Asian or Western meal. Large wedges of pumpkin with a pale gray-green skin are sold in Southeast Asian groceries and in Caribbean produce markets. Pick out the pumpkin with the reddest flesh. You can also use an orange "pie pumpkin."

Low-fat mozzarella cheese makes this a rich-tasting dish for brunch or a simple supper.

This bread is a delicious holiday treat.