Bon Appétit

"When I lived in South Africa, rum and raisin chocolate bars were a special treat," says Beth Peterson of Phoenix, Arizona. "I created this brownie recipe based on that combination of flavors, and perfected it with the help of friends and colleagues who sampled the brownies at each stage of development. These have a grown-up taste with the right balance of sweetness and rum." Try these warm with vanilla ice cream.

The recipe for these melt-in-your-mouth pecan crescent cookies has been in my family for years," says Marilynn Bonecki of Marengo, Illinois. "They can be made a couple of weeks in advance, but it's hard to keep them in the house that long." Be sure to chill the dough overnight before shaping and baking the cookies.

Sprinkle shredded cheddar over some tortilla chips, and pop them under the broiler for a minute-you'll have instant first-course nachos. All you need with the salad is a basket of tortillas or crusty bread. Mix some cinnamon into chocolate pudding to wrap up this Mexican-style dinner. Can be prepared in 45 minutes or less.

Offer some fresh strawberries for dessert.

In this delicious dish from Asterix & Obelix, the orzo is toasted before it's cooked, giving the pasta a nice nutty flavor.

"I made this recipe in a cooking class I taught here in Vancouver, and the crowd was so pleased they gave me a standing ovation," says Sylvia Molnar of Vancouver, British Columbia. "It's a gorgeous dish that's even better served with lemon-scented rice or potatoes." Garnish with dill sprigs, if desired.

"Every three months, I host a dinner party for the supper club I belong to," says Brianna P. Burks of Salt Lake City, Utah. "The last time it was my turn to cook I prepared an Italian dinner and set myself a new challenge: to make otherwise bland polenta into a truly delicious side dish. I found that Fontina adds creaminess and flavor, and thyme is just the right accent." Wonderful with steak, chicken or pork.

Serve buttered noodles, potato salad or rice pilaf alongside this entree.

From the White Horse Tavern in Newport, Rhode Island.

This recipe originally accompanied Double-Decker Rhubarb Ice Cream Sandwiches.

"I had lunch at a historic spot in Berryville, Virginia, called the Battletown Inn," says Judy Owens of Round Hill Virginia. "For dessert, I ordered bourbon walnut pie. If chef Robin Smith would share her recipe, I know that baking the pie during the holidays would become a family tradition." The sweetness of the filling is offset nicely by the bourbon. Serve the dessert with vanilla ice cream or whipped cream.

Complete the main course with buttered sweet potato chunks (they can roast alongside the chicken) and sautéed Swiss chard. Serve purchased éclairs for dessert.

Versatile breads that are good served with cheese, spread with butter and jam at teatime, or paired with a main-course salad.

Begin preparing this a day ahead.

Begin preparing the dessert a day ahead.