Bon Appétit

Joe Dion of North Charleston, South Carolina, writes: "Because I work in a restaurant (I'm a chef at a place called Slightly North of Broad in Charleston), I don't let my cooking at home get too complicated. I'm at the restaurant five days a week and often work on weekends, but whenever I have the chance I enjoy getting together with friends and cooking for them." Frozen puff pastry simplifies this dessert.

The salmon is equally good served hot or cold. What to drink: Chardonnay or white Burgundy, such as Saint-Véran.

A nice brunch dish as well as a light supper. What to drink: New Zealand Sauvignon Blanc.

Roasting the meat uncovered during the last hour allows the sauce to reduce. Serve with the Cauliflower-Leek Kugel with Almond-Herb Crust and steamed asparagus. The brisket can be made two days ahead.

Ask your butcher to butterfly the chicken breasts. What to drink: Unoaked Chardonnay.

Add more color to this dish by using a mix of red, yellow, and orange tomatoes.

Dana Talusani of Longmont, Colorado, writes: "As the mother of two, I don't get to spend as much time in the kitchen as I would like. That said, it's still important for our family to sit down and enjoy a meal together at the end of the day. This is one of my favorite recipes — it's great for a last-minute dinner." The classic combination of blue cheese and steak is updated with a kick of jalapeño chiles.

With their golden flesh and creamy texture, Baby Dutch Yellow and Yellow Finn potatoes are preferred here.

Make the polenta a couple of days ahead, then assemble each serving an hour or so before guests arrive.

Joe Dion of North Charleston, South Carolina, writes: "Because I work in a restaurant (I'm a chef at a place called Slightly North of Broad in Charleston), I don't let my cooking at home get too complicated. I'm at the restaurant five days a week and often work on weekends, but whenever I have the chance I enjoy getting together with friends and cooking for them." Fresh raspberries flavor the dressing and give this light salad its sweet tang; the pine nuts add crunch.

An interesting mix of brown sugar, pecans, and sea salt fills this woven lattice-top bread. You'll need a heavy-duty stand mixer with paddle attachment.

These sweet-crisp cookies can be baked days ahead and, because the recipe is so generous, you can send your guests home with some.

This elegant roast chicken is easy to make.

This sherbet is the perfect ending to an Asian-themed meal.

Caramel ice cream, chocolate chip "blondies," and a crunchy streusel sweeten the deal.

Eli Gorelick of West Orange, New Jersey, writes: "As a kid growing up in Cuba, I worked alongside my mother every day in the kitchen, learning how to make specialties like picadillo and fried bananas. I still think Havana has the best Cuban food in the world, and I continue to love the recipes I learned during my childhood." Look for canned coconut milk in the Asian foods section of the supermarket.

Daryl Getman of New York City, NY, writes: "I'm a second-year theater student at NYU's Tisch School of the Arts, so most days are more about running from class to rehearsal to a performance than they are about cooking. But since I moved out of the dorms last year, cooking has become my favorite distraction. And on the weekends, it's my idea of a break." Top the moist squares with vanilla ice cream or whipped cream.