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This recipe makes great use of the tough outer leaves of romaine, which are often discarded.

Offer crusty bread to dip into the wonderful broth. What to drink: A crisp, citrusy Sauvignon Blanc from California or ice-cold pale ale.

The salsa is also delicious made with diced ripe mangoes.

Use any variety of young, small potatoes at the market — such as fingerlings, baby reds, or small Yukon Golds or yellow Finns.

Anthony Bourdain I will always associate the smell of this dish with my first imaginings of France — and with the imminent arrival of guests. When I smelled this dish cooking downstairs, I knew company was coming. My mother made it for special occasions only. I remember being terrifically impressed that she served it in scallop shells. I yearned for this dish — knowing it only by smells — and was delighted when I finally turned old enough to sit down to eat with the adults. This was the reward.

Hannah Levitz of Monroe Township, New Jersey, writes: "I'm always looking for good recipes that I can simplify. I first became interested in cooking when my son, Paul, was growing up. He was a picky eater and quite a challenge to cook for. He's married now with children of his own, and thankfully, he has learned to love almost everything I make. When we all get together, I like to do the cooking — it gives my daughter-in-law a break. And because most of my recipes are speedy, I still have time to enjoy my three grandchildren."

At the restaurant, these are called truffles and are served on mixed greens with a watercress vinaigrette, but they are also excellent presented on their own as hors d'oeuvres.

This variation on basic polenta incorporates fresh corn just off the cob.

This spicy appetizer is perfect for a last-minute party.

A different, easy way to enjoy ground beef.

Pairing chick-peas and Swiss chard is nothing new—Armenians have been doing it for generations. But with great tomatoes and a squeeze of lemon, this quick vegetable stew is as fresh as summer. If you can’t find Swiss chard, spinach is an authentic substitute.

Offer toasted pita bread triangles or toasted baguette slices with this tangy dip. It's nice with raw vegetables, too.

This is great warm or at room temperature.

Made with bacon, cream and Parmesan cheese, this resembles the spaghetti dish of the same name.