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Healthy bonus: Fiber from tomatoes; calcium from basil and fennel

We used a food mill to coarsely purée the tomatoes, but you could use a blender.

Joy Ackerman of Cincinnati, Ohio, writes: "After cooking for a family of six for years, I've become a pro at streamlining recipes and being organized in the kitchen. My children are now grown and out of the house, but that hasn't changed how I cook or shop. I still make a monthly menu plan, and often find myself cooking my kids' favorite dishes whenever they visit."

Peter Tulaney of Brooklyn, New York, writes: "Your magazine has inspired me to become a more creative cook. I've tried this recipe a few times, and the reviews have always been good. The crab cakes are best served over a bed of mixed organic greens in a light vinaigrette."

This low-fat soup is rich in calcium and antioxidants.

This colorful salad is a modern, egg-free take on the classic.

What to drink: Pour brut or rosé Champagne throughout the meal, or pair the soup with a light red wine (try an Oregon Pinot Noir) and the Oven Roasted Dungeness Crab with a fragrant dry white, such as Viognier or New Zealand Sauvignon Blanc.

The delicate, tendriled texture of frisée is essential to the slaw. Round out the lettuce mix with a selection of chicories. What to drink: Barbera d'Alba from the Piedmont region of Italy pairs well with this first course.

I've never quite understood the appeal of the traditional shrimp cocktail. I mean, what could be less interesting than cold boiled shrimp dipped in a lackluster mixture of ketchup and prepared horseradish? Here's a shrimp cocktail with gumption, featuring chile-rubbed, grill-seared shrimp served over a colorful, chunky salsa of avocado and sweet corn. You can chill the grilled shrimp before you serve them, but I like the contrast of hot shrimp and cool salsa.

Macarrones con Crema y Queso Poblano and serrano chiles give a mild kick to this cheesy Mexican pasta.

Roast ducks are readily available at Chinese markets and for takeout from many Chinese restaurants. Since red curry pastes vary in heat, we suggest tasting a tiny bit of the one you buy before using it.

Calabazas are commonly found at Latino markets already cut into large wedges; kabochas are generally sold at natural foods stores.

This recipe makes more smoked-tomato butter than you need for the scallops — use the leftover butter on steak or fish.

This update on a classic terrine is made with an aromatic broth and olive oil instead of cream. If you're short on time, don't bother with the leek lining—though it is pretty, the terrine works fine without it.