Simmer

Valerie Silveira of Bellevue, Washington, writes: "My husband and I recently dined at Cafe Juanita in nearby Kirkland, where we had a lovely appetizer of pasta with a creamy lemon sauce and prosciutto. That was six weeks ago, and I've been thinking about this marvelous dish ever since. I would very much appreciate your publishing the recipe so that others could enjoy it, too."

"My grandmother was a reporter in New York before she got married and moved to Montana to start a new life on a ranch," writes Joyce Litz of Albuquerque, New Mexico. "At the time she didn't know how to cook, and learning wasn't easy — the place didn't even have running water. Still, she appreciated good food, so she persevered and became a great cook. Later my grandmother taught me ranch-style cooking, a lot of which involved getting simple but flavorful, hearty meals ready in a hurry." Serve with diced cucumber mixed into yogurt.

Active time: 20 min Start to finish: 9 1/2 hr (includes cooling and chilling)

Gay Koenemann of Bonn, Germany, had dinner at 300 East Boulevard on a recent trip to Charlotte, North Carolina. There he was treated to the most exquisite salad he'd ever had. Although the restaurant calls it Fall Salad on the menu, it's enjoyable year-round. Dried cranberries would make a good alternative to the dried cherries.

If most of the coconut sauces you've encountered have been heavy and cloying, this one — light and frothy, with delicate flavor — will be a delicious surprise. It would also be perfect for spicing up poached skinless boneless chicken. This recipe is an accompaniment for Pistachio Sea Bass with Crab Salad and Coconut Sauce .

A leek puree adds rich flavor. This side dish is especially good with the Brisket with Dried Apricots, Prunes, and Aromatic Spices recipe.

"I'm from India," writes Hema Kundargi of Cupertino, California, "and I enjoy the foods of my homeland. My children are the opposite — they like 'American' food. But I haven't given up trying to make Indian meals that the whole family will like. This recipe pleases everyone."

Pair this with a crisp French Chablis, the Chardonnay-based white from Burgundy.

"Lidia's in Kansas City, Missouri, serves a rustic white bean and potato soup that would make a perfect meatless entrée for a winter evening," writes Deborah Johnson of Columbia, Missouri. "I order it every time I go there. Do you think chef Dan Swinney would part with his recipe?" Start this recipe a day ahead so that there's time for the beans to soak overnight.

"My profession as a real estate agent requires a lot of my time," writes Edi Meadows Morrissette of Westin, Florida, "so it helps that I am lightning-fast in the kitchen. I cook every day, and on the weekends I sometimes make three meals a day. I accomplish that by following my main cooking principles: (1) do a lot of prep work, and (2) keep the kitchen well stocked. For example, at holiday time I might chop onions in advance or bake bread the day before company arrives. And since I converted the bedroom next to my kitchen into a pantry for extra storage, I know I'll always have the right ingredients at my fingertips." Use crusty French bread or the roasted garlic cheese toasts to soak up the fennel-flavored juices.

Active time: 25 min Start to finish: 1 3/4 hr

Active time: 20 min Start to finish: 40 min

Complete this meatless dinner with a salad of red leaf lettuce and sliced Asian pears. Pass a basket of warm pita bread. For dessert, top split bananas with brown sugar and coconut and broil until caramelized.

This is actually two soups that can be served separately or together. Each soup serves four; combined, the two serve eight.

Frijoles Negros Active time: 10 min Start to finish: 2 hr

Active time: 15 min Start to finish: 40 min