Bon Appétit

Improv: Top with smoked salmon instead of caviar.

This clever appetizer is halfway between a pizza and a flatbread.

Since the beans need to soak overnight, be sure to begin one day ahead. Spicy Italian sausage is a good substitute for the chorizo.

Florence Myers of Gainesville, Missouri, writes: "In the late 1950s and early 1960s I was a counselor at an all-girls summer camp in New Hampshire. When we went on long hikes in the mountains, the camp cook, Peggy Ward, would pack up plenty of her wonderful ginger cookies. I've passed that cookie recipe on to many people, including my granddaughter. She tells me that every time she makes the cookies people ask her for the recipe." Old-fashioned flavor in a super-easy cookie.

These cookies, a twist on traditional snowballs, are just the thing to enjoy with a spot of tea.

A tisane is a tea-like aromatic infusion; this one is a lovely partner to the cheesecake.

Rena Cunningham of Pasadena, California, writes, "One of my favorite Los Angeles restaurants is Cobras & Matadors. My maid of honor even surprised me with an engagement party there. She keeps mentioning the delicious chocolate soufflés we had that night. I'd love to give her the recipe as a thank-you."

Give your meals a spicy kick.

The tubers of a North American sunflower, Jerusalem artichokes (also labeled "sunchokes") are available in the produce section of many supermarkets.

A gorgeous, satisfying vegetarian main course that's easy to make. Quinoa requires no pre-soaking, so it's as simple to do as rice.

This hefty omelet is big enough for two people to share, and the recipe makes great use of the flavored goat cheese varieties now available at supermarkets across the country.

Be sure the lamb is trimmed; otherwise, ask the butcher to do it for you.

Improv: Thai green curry paste would be great in place of the wasabi. Start with 1/2 teaspoon and add more to taste. Finish the sauce by stirring in a little chopped fresh cilantro.