Gourmet

To form the noodle cakes, measure them out by taking a few strands of noodles and loosely squiggling them into a tablespoon. Once you get the hang of the amount needed, you can pretty much eyeball it.

This refreshing winter salad goes well with the fennel and sausage ragù or the .

"While in Greenville, South Carolina, we dined at The Palms, located in the Phoenix Inn," writes Marilyn J. Smith of Bradford, Pennsylvania. "All their food is outstanding, but I would particularly like the recipe for the Roquefort terrine. It was delicious!"

Can be prepared in 45 minutes or less.

Here is a savory soda bread with the distinct flavor of dill seeds.

Can be prepared in 45 minutes or less.

Active time: 1 1/4 hr Start to finish: 1 1/2 hr

Active time: 5 min Start to finish: 30 min

This recipe can be prepared in 45 minutes or less.

To make this borscht into a full meal, serve the butter-braised oysters as a starter, or vice versa.

Soupe au Pistou During Marion Cunningham’s last visit with Richard Olney, he made a version of this recipe, which comes from Simple French Food. As he made it, he told her that he thought the trick to cooking is tasting — in the case of the soup that day, adding the right amount of salt and pepper, then cheese, then a little olive oil, and finally some macaroni. After making the soup in our own kitchens, following the recipe from the book (it's highly adaptable to seasonal produce or the contents of your larder), we can understand why this recipe is so loved among Olney’s fans.

The following recipe is based on Marcella Hazan's "no-stirring" method from her book Essentials of Classic Italian Cooking. This recipe originally accompanied Roasted Veal Chops with Shallots, Tomatoes and Olive Jus.They may be seared and roasted while the polenta is simmering.

At her restaurant, Lynch includes black truffle in the vinaigrette for this salad, but it's so flavorful as it is that we didn't feel the truffle was necessary.