Vegan

Serve this salsa with the Pinto Bean Enfrijoladas , or as a dip with tortilla chips.

Carol Gilbert of Saratoga, California, writes: "I've been working full-time since my daughter was in high school, but it took about ten years to get over the notion that I should be cooking everything — the way my mother did — and climb the corporate ladder. There's simply not enough time. I finally realized I didn't have to make everything from scratch; now I give myself permission to buy a dessert or a salad dressing if I need to." Sweet and spicy, this compote is a great topping for vanilla ice cream. Carol also serves it with pound cake. Begin the recipe at least four hours and up to one day ahead.

Active time: 30 min Start to finish: 1 1/4 hr

Yellow tomatoes — which are typically sweeter than red ones — flavor a sunny Golden State version of the chilled summer soup. Begin preparing this recipe one day before you plan to serve it.

The peppers are roasted directly in the embers, but they can also be roasted on a grill rack with delicious results. Serve this as a starter, or pair with grilled fish.

Serve with garlic bread and white wine, such as Pinot Grigio.

A few years ago, when I was in southeastern Turkey working on my book Mediterranean Grains and Greens, I noticed that the women didn't soak their bulgur in water for some summer preparations. When I asked a Turkish friend about this, she let out a laugh. "In Turkey, no man would marry a woman who just used water! For cold bulgur dishes we always soak in tomato juice, onion juice, or fresh pressed and strained sour grape juice to flavor the bulgur first."

Steve Silverman of South Burlington, Vermont, writes: "I consider myself more of a baker than a cook. When my kids were in elementary school and the only bread available at the supermarket was plain and white, I started baking. At one point, I was making five to ten loaves a week. But now I'm known for my challahs, which I give as presents during the holidays." This crunchy, not-too-sweet granola makes a terrific breakfast served with nonfat milk, or a delicious snack on its own.

Peyton Hughes of Iowa City, Iowa, writes: "My extended family met for a reunion in Boston a few months ago. For our last night together, we decided it would be appropriate to have dinner at Finale. I'll never forget the unusual grilled portobello salad." Farro, or spelt, is a cereal grain that's been eaten in southern Europe for ages.

Fresh corn from a farmers' market or a grower's farmstand will taste the sweetest.

Can be prepared in 45 minutes or less.

Toasted pistachios, apricots, cinnamon and allspice bring great flavor to this accompaniment for the chicken.

When a dark chilly afternoon in October portends a killing frost, gather the last of the garden's bounty and make a steaming pot of soup for dinner. This recipe makes a generous amount that will feed a family for more than one satisfying meal.

Can be prepared in 45 minutes or less.

Great served with grilled lamb, steak or any Mediterranean-style menu.

Can be prepared in 45 minutes or less.