Oven Bake

Little polenta "tarts" are filled with tomatoes, pine nuts, and blue cheese, then popped into the oven until the cheese melts.

Alice Marcus Solovy of Skokie, Illinois, writes: "When I was 12 years old, my mother taught me how to make my first pie crust. My father said it tasted just like his grandmother's, and I was very flattered. That's basically the story of how I started cooking. After almost a lifetime in the kitchen, I still enjoy playing around with recipes. I've even been known to go out to dinner, taste a certain dish, and then re-create it at home in a few tries."

A southern soufflé that is a delicious addition to the Thanksgiving meal. It's much lighter than corn bread, yet with just as much rich, buttery flavor.

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

A beautiful, colorful and delicious appetizer. Open a bottle of Sangiovese with dinner.

Debra L. Warren of Lake Forest, Illinois, writes: "I have often indulged in Jay Lovell's phenomenal cuisine at his Lovell's of Lake Forest restaurant, and the ribs he prepared for an event I attended were out of this world. Could you possibly persuade the chef to share the recipe?" The espresso powder gives the sauce great depth of flavor.

"At the Manhattan law office where I'm a legal secretary, it seems as though the phones are always ringing," writes Lisa Caiazzo of Franklin Square, New York. "And if it isn't the phones that have me occupied, then there are lots of documents that need my attention. By the time I get home from the city, I usually have only about 45 minutes to put together dinner for my husband, Angelo, and myself. Still, that's enough time to make something filling and delicious, like a salad and a hearty pasta or soup." Three cheeses make this a delicious appetizer or a nice partner for soup, salad, or pasta.

(Adapted from The Keeper's House) Charmoula is a Moroccan fish marinade traditionally made with tomatoes, lemon, paprika, garlic, cumin, and cilantro.

This recipe is inspired by a dish served at Bobby Flay's Mesa Grill, in New York City. The smoky heat of the chipotle chile and the potato's natural sweetness balance each other beautifully.

Quiche made its way from France to our shores in the sixties, but it was in the seventies that its popularity soared.

Serve this quickly prepared dish with a tossed green salad and chilled melon for a summer brunch or light supper.

A satisfying, easy dish that's also versatile: Accompany with sliced melon and some assorted pastries for brunch, or with a green salad and warm focaccia for dinner.