Mushroom

Serve this flavorful roast with its rich mushroom gravy, the mashed potatoes here and sautéed carrots. A fruity Zinfandel would make a good wine choice.

Serve these pastries as the first course of a special-occasion supper — maybe with a bottle of chilled Champagne.

Another all-around favorite: These mushrooms can be spooned over toast for a light supper on their own, but they also make a nice accompaniment to steak or lamb.

"Mi Piaci, a local restaurant, serves a pasta entrée with wild mushrooms called Fusilli alla Boscaiola," says Karen Mungioli, of Dallas, Texas. "Its flavors reminded me of a dish I had in Italy recently. I’d love to try my hand at preparing this authentic-tasting recipe in my home kitchen."

Dry-toasting the barley adds a nutty taste and helps the barley retain its texture in this excellent meatless dish.

The ultimate dinner-party dish for a wintry evening, this is robustly flavorful and sophisticated. It's also simple to prepare. Market Tip: Don't buy pork tenderloins that have been pumped with salts and preservatives. Avoid anything that contains 10 percent water solution or phosphates.

Shullie Neumark of Rancho Palos Verdes, California, writes: "I like cooking but I'm a little bit impatient, which is why I make dishes that can be done ahead of time — and quickly. I hate being rushed before meals, especially when guests are on their way over. Those guests are usually good friends or members of our large family. Often I'll prepare some of the Russian and Lithuanian recipes passed down from my relatives." Shullie's lighter take on the classic dish features tomato sauce instead of sour cream.

Crisp rounds of potato are layered with wild mushrooms in this hearty dish. Prepare both galettes in the morning, then reheat them after the turkey comes out of the oven.

If you don't happen to have any day-old corn bread on hand, just follow our recipe — fresh regular corn bread may be too moist. Active time: 45 min Start to finish: 2 hr (includes making corn bread)

Rich and decadent, these are a surefire way to please a crowd. Use mushrooms that are slightly larger than bite-size because they will shrink a little when cooked. The mushrooms can be prepared the day before and then baked prior to serving.

This rich, creamy version of twice-baked potatoes can be assembled and refrigerated one day before the final baking.

Wendy Popp of Richmond, Virginia, writes: "My job as a physical therapist and my hobby, horseback riding, keep me pretty busy. But my sons — Sammy, two, and Weston, four — keep me moving the most, which has changed my cooking style. I used to be much more experimental, but now I need low-maintenance, tried-and-true recipes that will please the boys (including my husband, Jim) and impress dinner guests."