Starter

Bacon drippings add extra flavor to the dressing. Crumble some Gorgonzola cheese over the finished salad for even more punch. Serve with: Tomato soup with a dash of Tabasco and corn bread squares. Dessert: Brownies topped with coffee ice cream.

"My husband, Greg, and I cook together a lot," writes Sara Hainsworth of Frederick, Maryland, "which is fun and makes weeknight dinners and cooking for friends easier to manage now that we're starting our own family. I worked before our son, William, was born, but as my husband says, William is my boss now. So I count on quick, dependably good dishes like this more than ever." Sara says that this soup tastes even better the next day (which makes it an ideal party dish). But we thought it was delicious the same day, too.

If you can't find Thai anise basil and Thai lemon basil, you can substitute Italian basil and lemon balm (the latter is available at farmers markets and specialty produce stores).

Crab and mushrooms have always made good dining companions, but never more so than in this velvety soup. Serve it as the first course at a dinner party or as the centerpiece of a soup supper, with corn bread on the side.

Active time: 30 min Start to finish: 2 1/2 hr

Active time: 25 min Start to finish: 45 min

Big chunks of portobello and shiitake mushrooms make for a hearty soup.

Based on two root vegetables, this soup tastes sophisticated nonetheless.

"The Watermark restaurant here in Cleveland is my favorite place to take out-of-town guests—and I find other excuses to go, too," writes Bob Charleton of Cleveland, Ohio. " Last time I went there, I had lunch in the Garden Room, a glassed-in space overlooking the Cuyahoga River. The highlight of the meal was an unusual pumpkin soup topped with cheddar cheese." Surprisingly easy to make, this soup is flavored with cumin and chili powder.

Active time: 50 min Start to finish: 1 1/4 hr

If you can't get sorrel at your local market, arugula leaves or large basil leaves are a good alternative.

These hors d'oeuvres should be served warm, so reheat the arepas in batches as platters need replenishing.

These clams in garlicky broth were named after Bulhão Pato, a 19th-century Portuguese poet. Although his verses have been largely forgotten, the dish remains popular throughout Lisbon. Serve it as the first course of an elegant meal or as the main course of a light lunch.

"I never had a cookbook until I moved here in my twenties to do some graduate work at the University of Oregon," writes Fanny Carroll of Eugene, Oregon. "I fell head over heels for this guy (now my husband), and he gave me Pellaprat's Modern French Culinary Art for Christmas. Still, many of the everyday dishes I made when I was raising my daughters are recipes I learned from my mother while I was growing up in the suburbs of Paris. She was quite a cook, and with a husband and seven kids to feed, everything had to be fast." Called gougères in French, these cocktail snacks are irresistible.