Starter

At the Marriott Downtown, in Anchorage, chef Patrick Hoogerhyde serves this as a starter, but we like it as a main course.

Look for the hoisin sauce in the Asian foods section. To go with the skewers, have Asian noodle salad tossed with packaged shredded vegetables. For dessert, try grilled honey-brushed bananas with ice cream.

Gorgonzola cheese adds great flavor to this southwestern winter salad.

If you can't find jícama-a sweet, crunchy root vegetable eaten raw-use English-cucumber rounds or put the crab mixture in a bowl and serve it with tortilla chips. Can be prepared in 45 minutes or less.

Vibrant sweet and savory flavors characterize this sunny Mediterranean-style salad.

The stock recipe yields 8 cups; there will be about 1 1/2 cups left over after you make the mushroom soup. To prepare the mushrooms for this soup, wipe them clean with a damp paper towel. Be sure to cut off the stems from fresh shiitakes. If using morels, rinse quickly to dislodge any dirt from crevices.

Can be prepared in 45 minutes or less.

Here's a rich, creamy pasta from chef Cory Mattson of the Fearrington House Restaurant in Pittsboro, North Carolina.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

This is a lovely first course or side dish.