Bon Appétit

At New York's Nosmo King (the name is a clever twist on "no smoking"), Alan Harding does a terrific job of cooking upscale food with almost entirely organic ingredients.

For an even more elegant presentation, make a design in or swirl the two soups.

Thai spicing brings new flavor to an avocado classic. Add more color by serving this in a large leaf of red cabbage.

At Aubergine, one of London's most stylish restaurants, this soup is whimsically called a "capuccino." Chef Gordon Ramsey tops it with a rich broth that has been foamed with butter. This simpler version (minus the frothy "cap") is equally delicious.

The secret to this rich and fudgy cake is good-quality unsweetened cocoa powder, which provides the smooth taste of chocolate without the fat.

Broiled eggplant, roasted red onions, potatoes, bell peppers and zucchini are tossed with radicchio, arugula and a tangy mustard vinaigrette in this colorful salad. A sprinkling of freshly grated Pecorino Romano cheese is the finishing touch.

Pears and Gorgonzola are a classic combination in Italy; here they team up in a unique pasta recipe. To make this intriguing dish even heartier, toss in some diced ham or cooked chicken.

Leftover roasted chicken or turkey makes this rendition of a popular salad a snap to prepare. It's made spicy by combining chilies with linguine, green onions, snow peas, cilantro and a peanut dressing.

Accompany the curry with rice, broccoli and a variety of condiments like peanuts, chopped green onions, chutney, raisins and chopped bell pepper.

The mild spice paste is also great used as a base for chicken and shrimp curries.

Use leftover cooked chicken, or buy a cooked chicken at the market or a take-out place. Serve the salad with warm tortillas, or try the chicken mixture (without the lettuce) as a sandwich filling.

The fish cooks in a delicious sauce of onions, parsley, anchovies, garlic, tomatoes and white wine. A large crouton is served alongside to soak up all the good flavors. To round out the menu, offer roasted artichokes, and to finish, a seasonal fruit compote with warm sabayon.