Bon Appétit

"My wife, Jean, and I run a coffee farm on the Big Island of Hawaii," writes George Fike of Keauhou Mauka, Hawaii. "I really love to cook, so we entertain a lot, and I enjoy planning the dinners as much as I do making them. I tell people the best restaurant in town is our house! Since I do most of the cooking, recipes must either be relatively fast or look after themselves. My recipe for Hawaiian-style pork has both of those qualities. It's based on the traditional Hawaiian kalua pig, in which the meat is steamed in an underground oven. For this version, you don't have to dig a pit in your back yard, and once everything's in the pot — which involves chopping a few ingredients — it cooks slowly but doesn't require a lot of attention." Complete this main course with steamed rice. Look for Chinese five-spice powder in the spice section of the supermarket.

With its use of dried porcini in the turkey rub and fresh shiitakes in the light gravy, this recipe from the late food writer Michael McLaughlin is a fine example of his signature style: deeply flavorful seasonal cooking. You can make the turkey stock for the gravy up to two days ahead.

"This is a recipe I created on a snowy night when my family needed a little warming up," writes Rebecca Averill of Beverly, Massachusetts. "I combined the spices of India with the flavors of the Southwest, and added bulgur to give the chili a meaty texture. "

"I tried a fabulous fig and fennel bread at Clarke's restaurant while I was in London," writes Nancy Shrier of Rydal, Pennsylvania. "I'd love to have the recipe." Do as the restaurant does and serve this slightly sweet bread with unsalted butter or with a variety of cheeses.

BORDEAUX The juniper berries are an earthy contrast to the sweet prunes — a prized regional product — in this dish. Serve roasted sliced potatoes and sautéed mushrooms alongside. What to drink: Red Bordeaux or a varietal blend of Cabernet and Merlot.

"My boyfriend just introduced me to Ledbetters', a breakfast restaurant in nearby New Milford," writes Lawren Hubal of Monroe, Connecticut. "Every morning, owners Julie and David Ledbetter make scones, and the lemon-poppy seed ones are out of this world. I'd love to make those scones at home."

Chopped pimiento-stuffed olives, bacon, and Dijon mustard take a standard to new heights. Offer potato chips, cherry tomatoes, and sliced deli-style pickles alongside.

Kim Massman of Santa Monica, California, writes: "Help me, please. Since dining at The Federalist in the XV Beacon Hotel in Boston, I haven't been able to get the macaroni and cheese out of my mind. It was made with pasta, ham, and a creamy cheese sauce." The ham lends a salty flavor to this dish. Wait until the sauce is combined with the pasta and ham before seasoning with salt.

Linda Forst of Mukilteo, Washington, writes: "I attended a conference in Anaheim, California, and went to dinner at Catal Restaurant & Uva Bar in Downtown Disney. The whole meal was outstanding, especially the 'compressed salad.'" For a "compressed" presentation, the chef uses a three-inch ring mold to mound the salad in the center of each plate. You can use a cleaned-out can, with top and bottom removed, as a mold.

Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.

For ease of preparation, ask for the full round, not the short cut or partial leg, and have the butcher butterfly it for you.

Cheryl Zook of Ketchum, Idaho, writes: "After I graduated from college last fall, I spent a few months in Europe. By far, my favorite stop was Florence. I'll always remember the vegetable soup I had at Ristorante Mamma Gina near the Ponte Vecchio." This is almost as thick as a stew. If you prefer a thinner soup, simply add more vegetable stock. Because the beans need to soak overnight, begin preparation a day ahead.

Tracey Medeiros of Atlanta, Georgia, writes: "I'm a food stylist and recipe developer — and passionate about my job. My husband is also a major foodie. We usually cook at home three nights a week, depending on our schedules. Even after cooking all day, I don't mind coming home and cooking some more. I still find it a calming experience." You could also dress up breakfast by spooning these peaches over waffles.

At Aux Truffes, the poached pears are brushed with a sabayon-like mixture and then broiled. This version is much simpler to prepare and just as pretty and delicious.

Serve with crusty bread to sop up the juices.

This can be completely assembled up to eight hours ahead, and then it requires only a short time in the oven.

Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander's Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough. "After a seven-year absence, which I spent working abroad and opening a new Commander's Palace restaurant in Las Vegas, I came back to New Orleans last year. Since returning I've enjoyed cooking for my friends. On the weekends we'll go fishing, and then I'll grill our catch and serve it along with a fresh salad. That meal combines the two best things about living in the South — lots of fishing and great fresh produce."

Try this with ciabatta or whole wheat bread.