Rice & Grains

Oregon's Willamette Valley produces great wines — as well as prunes, hazelnuts, and apples, which combine in this dessert.

Albóndigas con Salsa de Tomate y Chile de Serrano This is served with traditional Mexican White Rice .

Fine bulgur might seem like a specialty ingredient, but it is actually in most supermarkets under the name Near East Taboule Wheat Salad Mix — just toss away the seasoning packet.

Quickly sautéed shrimp over rice is a very old, traditional breakfast in the Carolina Low Country. But it would also make a nice quick-and-easy luncheon or supper dish, rounded out with a salad and maybe cornbread.

Chill this overnight to develop the blueberry flavor and give the filling time to set.

"Being a vegetarian, I was delighted to find a hearty meatless main dish at the Stamford Plaza hotel in Auckland, New Zealand," writes Barbara Abbott of Santa Rosa, California. "The mushroom risotto was outstanding; I'd be pleased if you could get the recipe."

Charmaine Haravey of Niwot, Colorado, writes: "I love spending my days in the mountains. It's one of the reasons that I moved to Boulder County. But since I started my new job, I don't have as much time to hike, ski, or enjoy my other favorite activity — cooking. Spending time in the kitchen has now become a luxury. Instead of making a complete meal in the evening, I prepare "single-girl food" — namely cookies, grilled sandwiches, and egg dishes. But I don't use that expression negatively. I never miss an opportunity to share a batch of cookies with my friends."

Active time: 40 min Start to finish: 40 min

Home-style Caribbean fare is often accompanied by coconut rice, a wonderful side dish to temper the heat of spicy food. Pair it with the spicy okra for a simple and satisfying vegetarian meal. Active time: 10 min Start to finish: 35 min

Susan Richardson of Edina, Minnesota, writes: "My mother worked full-time when I was growing up, so as the oldest daughter in a family of six children, I did a lot of cooking. From the time I was seven years old, my mom taught me how to cook and bake — salad, bread, vegetables, and dessert were pretty much part of every dinner. Even today, I make it a point to prepare and eat dinner with my two teenage children. Though we're very busy, we'll never abandon our dinner ritual. It's the time when we can talk and reconnect."

The filling of these savory Latin pastries, served at Café Iguana, in Denver, Colorado, is accented with chilies, raisins and almonds.

"While on vacation in central Utah, I stayed in Bicknell at a wonderful place called The Lodge at Red River Ranch," writes Nancy Schmauder of University Place, Washington. "The granola was a breakfast treat worth getting up for." This crunchy granola has a touch of sweetness from honey and brown sugar. It makes a great breakfast served with milk, or a good snack eaten plain. Note that it can be made up to two weeks ahead.

An Armenian dish that's the perfect accompaniment to roast turkey, goose or ham. This version is dressed up for the holidays with golden saffron and studded with dried fruit and nuts.