Bon Appétit

"I return to Seattle's Cassis Bistro for the fine food and service," writes Eleanor O'Keefe of Seattle, Washington. "In addition to the regular menu, there are always some fantastic seasonal specialties. I'd love to make one of their salads—it has dried cherries, bacon, and a blue-cheese vinaigrette."

This elegant first course from American Seasons is topped with parsley oil, which is easy to make and could also be drizzled over roasted fish or steamed potatoes, and other vegetables.

"You should tell your readers about Bistro Banlieue in Lombard," writes Judith Gill of Chicago, Illinois. "The smoked salmon, goat cheese, and leek tart alone is worth the short drive from Chicago." A slice of this rich tart served with mixed greens makes for a perfect starter.

The mustard dressing is used both to marinate the lamb and to coat the salad. And don't let the anchovies in the dressing scare you off. They add depth of flavor, but not a fishy taste. Complete this dish with a chilled Beaujolais.

Lemon peel gives extra zip to this warm, garlicky bread. The recipe makes enough for everyone to have more than one helping.

A crunchy and colorful salad with a lively dressing. Pomegranate juice and pomegranate seeds can be substituted for the cranberry juice concentrate and cranberries.

Instead of Panela, other soft white Mexican cheeses — such as Oaxaca, or those used for making quesadillas — work well in this recipe. If none is available, substitute Monterey Jack cheese. The stuffed chilies can be assembled one day before baking. What to drink: A Napa or New Zealand Sauvignon Blanc (or any dry but fruity white wine).

Raw sugar melts easily and makes a nice crunchy topping on the custards.

Tenderize the boneless chicken breast halves by flattening them as you would for a chicken piccata, then marinating in lemon juice. What to drink: A crisp Sauvignon Blanc is ideal with both the breaded chicken and the asparagus risotto.

Serve with: Crusty French rolls and steamed new potatoes tossed with butter and chervil. Dessert: Meringues filled with purchased lemon curd and sprinkled with blueberries.

These also pair nicely with beef or lamb.

Green chilies, cumin, and chorizo flavor this spicy southwestern rendition of the eastern seaboard classic.

Creamed spinach and baked sweet potatoes drizzled with maple syrup make good partners for these crispy cutlets. Top vanilla frozen yogurt with fudge sauce and a few raspberries for dessert.

Serve over steamed basmati rice. Garam masala, a spice mixture, is available at Indian markets and some supermarkets.

This creamy mixture of spinach, cheese and basil is an unforgettable side dish.

To begin, fill a platter with slices of bresaola and mozzarella, and also serve a warm salad of roasted peppers. The spinach, basil and ricotta puree and orzo with lemon peel are terrific with the chicken, as is a dry white wine like a Greco di Tufo. Dessert should have an Italian accent, too: Try slices of fresh pears topped with mascarpone and a warm walnut-caramel sauce.

These are great with almost any kind of stuffing — corn bread, oyster, sausage, you name it. Pour Spanish wine throughout the meal: a chilled white Albariño or a red Rioja.