Bon Appétit

Using a handheld blender to puree the soup right in the pot makes it easier to prepare. If the celery root is stringy, press the soup through a strainer.

A simplified version of a nineteenth-century stew that originated in Virginia and included squirrel. Today, diced cooked potatoes are sometimes added.

Here, sliced fresh peaches and a rich brown sugar caramel sauce accent scoops of ginger-flavored frozen mousse. Margarita glasses make terrific sundae dishes.

Sue Ellison of Edgewater, Colorado, writes: "Although I play guitar and piano, and have worked for more than 20 years as an elementary-school music teacher, at this point music is just my job; cooking is my passion. It's an interest I share with my daughter, Hannah. We do a phenomenal amount of cooking together. In fact, I think she learned how to count using chocolate chips, standing on a stool next to me at the kitchen counter while I baked chocolate croissants." Roasted pine nuts add a southwestern accent to this lightly sweetened granola. Once the granola has cooled, leave it in large chunks for a snack or crumble it into bits for a cereal topping. Either way, it will keep up to one week if stored airtight.

(PASTA CAPRESE)

This bread gets even better if stored for a day. Enjoy it toasted and buttered for breakfast.

The name banoffee plays on the combination of a banana filling and a topping of coffee-flavored whipped cream. This inspired dessert comes from pastry chef Abigail Langlas at Alan Wong’s award-winning restaurant in Honolulu.

Serve with: Deli rice salad (add some thawed frozen corn kernels). Dessert: Melon wedges drizzled with triple sec and fresh lime juice.

This recipe can be prepared in 45 minutes or less. Start the meal with gazpacho, then offer crusty bread, marinated green and black olives, and sangria with the salad. End with raspberries atop vanilla custards.

Begin preparing this a day before serving.

Red peppers provide color and almonds provide crunch in this easy-to-make recipe.

Great-tasting ingredients add up to a thoroughly satisfying meatless entrée that's perfect for a cool autumn evening.

Make the potato sourdough starter for this tender, crusty bread one day ahead.

You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream bars for dessert.