Bon Appétit

A marinade of balsamic vinegar, olive oil, honey, herbs and spices perks up the grilled chicken and vegetables in this dish. It's all served with wild rice.

Toasted baguette slices topped with purchased pesto or caponata make a quick starter; a salad of mixed greens and sliced red onions is perfect alongside the pasta. Offer lemon mousse for a refreshing finale. Can be prepared in 45 minutes or less.

A version of the popular Cuban soup comes from Miami's Casa Larios.

Warm garlic toast and an arugula salad with balsamic vinaigrette are good partners with the pasta. A purchased lemon tart is a fitting dessert.

Fools are traditionally prepared with pureed fruit mixed with whipped cream, or egg custard, or a combination of the two. (The term fool probably comes from the French fouler, meaning "to crush.") They seem to be especially successful when made with sharply flavored garden produce like rhubarb, gooseberries, and black currants, which still have enough bite to be interesting when blended with cream. But strawberries, which are much easier to find, also work quite nicely. Strawberry fool is best when the fruit is mashed rather than pureed, resulting in a more appealing texture. Serve it with cookies.

This entrée from Anzu restaurant in Dallas partners Japanese miso and sake with Italian balsamic vinegar and olive oil.

Serve polenta alongside this dish, which is also nice spooned over pasta or onto French rolls to make hero sandwiches.

This delicious Portuguese regional specialty, called migas, is a dish of sautéed meats served over fried bread. Here is the version from Fialho restaurant in Evora, Portugal. They marinate the pork in a red-pepper paste popular in the Alentejo, but paprika makes a nice substitute. The seasoned pork needs to be chilled overnight, so begin this recipe a day before serving it.

Dill and arugula complement this lovely salad.

Here's an easy spice rub that adds lots of flavor but not fat. It's also great with salmon or fresh tuna steaks.

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of our 50th anniversary.

There's no easier dessert than fresh fruit. But for something a little more spirited, we topped it with some store-bought lemon curd lightened with yogurt and flavored with crème de cassis. This simple dessert is a snap to prepare.

This is inspired by the dip served at Ca'Brea in Los Angeles. Try it with sliced boiled potatoes, crostini or vegetables.

If you spend one afternoon in the kitchen, there will be cookies for everyone on your list. You'll need at least a four-quart bowl to mix the large amount of dough.