Roast

Tonya Morrison of Lewis Center, Ohio, writes: "My husband and I had a wonderful time on our vacation to Kiawah Island, South Carolina. One night we had dinner at Rosebank Farms Café in Bohicket Marina Village. The recipe for their roast pork tenderloin with apple and raisin chutney would make a delicious souvenir." In this imaginative main course, the chutney adds a sweet, tart contrast to the herb-roasted pork and the rich, creamy corn.

The salad components can be made a day ahead and assembled just before serving.

Active time: 45 min Start to finish: 1 1/4 hr

The mustard flavor in the arugula accentuates the mustard on the chicken. Serve the chicken with the orange, radish, and olive salad .

Serve a dry Riesling to complement the subtle ginger flavor of the roasted chicken.

With just two ingredients, this has to be one of the simplest-not to mention tastiest-recipes ever devised.

A persillade is a mixture of chopped parsley - persil in French - and garlic that is added to dishes as a flavoring or garnish.

The lively dressing lends a little zip to this fresh-tasting, colorful salad.

To pit the olives easily, just press them with the flat side of a knife until the meat separates from the center.

Think of these as a cross between potato chips and roasted potatoes. They'd be a perfect side dish for a variety of main courses (especially those with sauces— they're made for dipping) or, better still, as a crisp alternative for boiled potatoes in a salade niçoise.

Apple wedges are an imaginative addition to the gravy. Serve this turkey with a buttery Chardonnay.

If blood oranges are unavailable, simply use the sweetest oranges you can find.

The recipe calls for purchased roasted chicken, which eliminates a step.

Have the butcher "french" the lamb racks, which entails trimming the fat from the lamb and between the bones.

This recipe can be prepared in 45 minutes or less. This recipe originally accompanied Veal Scallops with Squash, Tomatoes, and Roasted-Garlic Basil Sauce.