Tomato

"My best cooking is done on Sundays during the fall and winter," writes Lisa Caiazzo of Franklin Square, New York, "when I become a football widow. The game doesn't appeal to me at all, so I happily escape to the kitchen while my husband, Angelo, roots for the Giants. Often I prepare a feast that includes meatballs and sauce, chicken cutlets, roasted peppers, hot bread, and crème brûlée. An afternoon of cooking can be very therapeutic after a busy week. And since Angelo is actually a bigger fan of my food than of football, I'm always shown plenty of appreciation."

Veal and pork combine in the rustic sauce.

Foster's variation on a simple Tuscan classic might be considered heresy to purists, but our customers are crazy about the addition of olives, sun-dried tomatoes, and spinach. It's a great dish for summer buffets. The salad can be made a day in advance; serve it lightly chilled or at room temperature.

These are nice as part of a barbecue buffet.

Petto di Pollo alla Valdostana con Lenticchie Brasate I sometimes suggest some side dishes to go along with main courses and let you make up your mind which you prefer to serve. I love this combination so much, though, that I'm including the side dish as part of the recipe. I hope you enjoy it as much as I do.

The gazpacho needs to be started a day ahead, so be sure to plan accordingly.

Serve with: Grilled asparagus and pasta tossed with Parmesan and chopped mint.

H.F. Lippincott of Montgomery, Alabama, writes: "The chicken marengo at O'Briens Bistro, in Pensacola, Florida, is delicious. I'd love to have the recipe."

A twist on hummus, this sunset-colored dip also makes a delicious sandwich spread. Allow time for soaking the beans overnight.

Serve with: A green salad and crusty bread.

This jam is perfect with roast chicken, pork, or lamb. It's also good with cheese and crackers. Active time: 40 min Start to finish: 1 1/4 hr

A colorful salad that is refreshing alongside the lamb chops. Green or red bell peppers can be added to the salad, if you like.

Fideuà is the Catalan name for a favorite baked noodle dish.

To complement this Provençal-style entrée, sprinkle torn radicchio with oil, vinegar and Niçoise olives, and mix chopped chives and grated Parmesan into pasta. Finish with a purchased lemon tart. Can be prepared in 45 minutes or less.