American

Start this dish at least 4 hours ahead. The chicken can also marinate overnight. What to drink: A delicate white wine with floral aromas, like Pinot Gris from Austria or Alsace.

The flavor intensity of watercress can vary, so the amount needed for this soup will vary, too, depending on whether you like a strong or mild watercress taste.

No other vegetable signals spring like asparagus. In this recipe, it makes for a rich, creamy side dish that's beyond delicious. We love it with a simple roast chicken.

Selma Hurwitz of Potomac, Maryland, writes: "I'm an artist, and I think that without question cooking is very creative. You can't be afraid to experiment in the kitchen. I often get ideas from cookbooks and recipes from friends, and I'll add my own touches. The apple cake is inspired by a cookbook from Michigan — I just added more rum and spices. Both recipes are great for company and freeze beautifully."

Enriched with coarsely mashed potatoes, this lively soup makes for an easy supper. Serve the Accompaniments in separate bowls for an interactive touch.

Marsha and John Antonelli of Whittier, California, write: "We recently had lunch at Bistro Jeanty, in Yountville, California, where the ham, leek, and three-cheese quiche was so outstanding we went back twice. Could you persuade the chef to share this excellent recipe?" Extremely creamy and rich, this quiche could be served for breakfast, lunch, or dinner. You can make your own crust, but the premade kind will save some time.

Selma Hurwitz of Potomac, Maryland, writes: "I'm an artist, which helps explain why I think cooking is very creative. You can't be afraid to experiment in the kitchen. I often get ideas from cookbooks and recipes from friends, and I'll add my own touches. The salmon recipe here is based on one a friend gave me. I added more wine, and sometimes I use capers to give the sauce a zesty tang." Broiling caramelizes the sugar and gives the salmon a deeper flavor.

The chicken needs to marinate for at least four hours (or overnight), so be sure to start in advance. What to drink: Crisp, full-bodied white wine like Chablis or unoaked Chardonnay from California.

Ann Gillespie of Alexandria, Virginia, writes: "Because I'm balancing graduate school and a family, I try to cook things that don't take a lot of time. But I love experimenting with ingredients, so most of my recipes are easy to make and use interesting flavor combinations. During the week, salads are our mainstay. When we get bored with veggies, we add different fruits, like the blueberries in the recipe here."

Even die-hard chocolate lovers won't miss the hot fudge in these sensational sundaes.

Sous chef John D. Martin pairs crisp, tart Granny Smith apples with a rich yet fluffy cake that has a crumbly texture.

This take on curried deviled eggs has a more authentic Indian flavor, thanks to the inclusion of mango chutney and garam masala (an aromatic spice blend used in South Asian cooking).

If you can find them, large, bright pink watermelon radishes will look and taste great here.

Serve this hearty side dish with a pork or lamb roast.

Improv: Skip the maple syrup and chopped ginger and add a couple of teaspoons of fresh lime juice.

This dip is also delicious with thin baguette slices, toast, crackers, or tortilla chips.