Beverages

This recipe can be prepared in 45 minutes.

"My husband, Andreas, is from Crete," writes Yolanda Paterakis, "and we have a vacation home on the Greek island of Euboea in the Aegean Sea. No matter where we are, we love to entertain our two children, our three grandchildren, and scores of friends. People often come over in the evening for mezedes and ouzo. For these get-togethers, I always prepare quick, simple dishes because my busy schedule demands it; I write children's and travel books, and I'm the general secretary of the National Society of Greek Writers. I've often thought that cooking is like writing a story — always best when you put your heart into it."

Couscous is a staple of the Moroccan table. This dessert version is similar to rice pudding. Cream of coconut adds extra flavor.

Look for the heart-shaped cake ring at cake and candy supply stores, or call Jane's Cakes and Chocolates at 800-262-7630. You can also use a buttered and floured 8-inch round cake pan with 2-inch-high sides.

In this recipe, the delicious taste of risotto is blended with the crispiness and convenience of griddlecakes. They can be reheated in a very hot oven at the last minute.

"I spent a weekend in North Carolina's Blue Ridge Mountains," writes Elizabeth Haworth of Columbia, South Carolina. "The Riverwood restaurant in Blowing Rock was a real treat—I especially enjoyed their fig and Stilton salad with Port dressing. Would the chef share the recipe for this unusual salad?" The sweet-tart dressing paired with creamy Stilton cheese strikes a great balance in this winter salad.

Waffles put on their black-tie best in a treat that is both elegant and homey.

Chef Ludovic leFebvre writes: "I'm looking forward to the opening of my restaurant, Ludo, this fall. It's going to be different from the elaborate French cuisine I've done in the past: People are interested in lighter and healthier foods now, and I want my cooking to reflect that. For me, that means using the best ingredients in simple ways. "Before coming to America, I apprenticed with some of France's best chefs, like Marc Meneau and Alain Passard. I was lucky to have such great teachers, but after two years of working 17-hour days, it was time for a change. Moving to Los Angeles definitely altered my work habits. My days in the kitchen are shorter, and there's more opportunity to enjoy cooking at home. " Ideal for a party, these soft-center soufflé cakes can be prepared the night before, then baked in less than ten minutes.

In these stuffed artichokes, based on a recipe by Marie Miraglia — mother of one of our food editors, Gina — the provolone melts into each bite, and the soppressata adds more depth of flavor. Though we've given a regular-pot method in our recipe, there's nothing like the tenderness the leaves acquire in a pressure cooker — and the artichokes are done in a fraction of the time. Active time: 1 1/2 hr Start to finish: 2 hr

"Cooking with friends — that's pretty much what my life has been about," writes Louise Pickerel of Muskogee, Oklahoma. "When I moved here from Texas ten years ago, it was hard to leave the people I'd known for so long, but I've probably met two hundred new people since then. I have always entertained, but now that I'm retired, I finally have more time to play bridge and cook." Perfect for Thanksgiving, these warm hors d'oeuvres can be assembled a day ahead and chilled, then baked before serving.

Dark beer and molasses add rich depth of flavor to this moist and delicious cake.

Serve these festive birds with roasted broccoli (as easy as steamed) and a wild rice pilaf with sliced green onions. Finish with caramel ice cream topped with chocolate sauce and chopped walnuts.

Chef Robert Del Grande of Cafe Annie, in Houston, serves a fillet of beef with a coffee chile sauce — we think the flavor combination also works well with the succulence of short ribs. We recommend serving these ribs over soft polenta. Active time: 40 min Start to finish: 4 1/2 hr

Active time: 30 min Start to finish: 30 min

Grilling the salmon with the skin on protects the delicate flesh.