Bon Appétit

Created during the '20s at the Palace Hotel in San Francisco, Green Goddess dressing goes modern here with the addition of goat cheese.

Fuyu persimmons are an inspired addition to winter salads. This one would make a lovely starter at Thanksgiving dinner.

Diane Brown Savahge of Los Angeles, California, writes: "I'm a part-time restaurant manager and food writer, and occasionally I teach cooking classes. One piece of advice I always share with my students is to keep the ingredients list short — you don't need to empty out your refrigerator to make a great meal. You just need a few quality ingredients with bold flavors."

Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother have shared many delicious recipes with me, including this one."

A Vietnamese-inspired soup for using up your Thanksgiving leftovers.

Hachiya persimmons, which are very soft when ripe, are preferred here (to slice them, use a serrated knife), but ripe Fuyus will work nicely, too.

Larry Leichtman of Phoenix, Arizona, writes: "Thirteen years ago, I sold my business in Los Angeles and moved to Phoenix. One of the first things my neighbors discovered about me was that I love to cook. We get together often, and I'm usually the one in the kitchen. Being the cook means never having to do the dishes." Serve with crackers or baguette rounds.

Peekytoe is a Maine rock crab prized by many chefs for its sweet, delicate flavor. Dungeness crab is probably the closest substitute.

You can use bloc de foie gras (imported from France in tins) or a slice of fresh foie gras pâté or mousse, sold at many specialty foods shops and cheese shops.