Bon Appétit

"On a visit to Miami Beach, a friend suggested we try the Gaucho Room at Loews Miami Beach Hotel," writes Anthony M. Stephens of Concord, California. "I have had many versions of Caesar salad, but none compare to the one I ate there; the house-made herbed croutons and dressing were so fresh. Would chef Frank Randazzo share his recipe?"

"While visiting my daughter near Portland, Oregon, I ordered the soup of the day at Mother's Bistro & Bar," writes Roslyn Levy of Palm Harbor, Florida. "It turned out to be the best sweet-potato soup I've ever had." Buy leafy celery stalks for this soup; the chopped leaves make a great garnish.

"Our family vacations in Albany, New York, wouldn’t be the same without one dinner at Nicole’s Italia in nearby Guilderland," says Stephanie Clauson, Wayne, New Jersey. "I’d love to get the recipe for the spinach salad.'

Serve with: Tossed green salad. Dessert: Chocolate sorbet with biscotti.

A simple but very flavorful main course that can be served with equal ease for a sit-down or buffet dinner.

The onions can be made 3 hours ahead. Let stand at room temperature.

If you don't have time to make your own hummus, buy some at the market or specialty foods store, and mix in chipotle chilies and cumin to taste.

"I started cooking when I was a 'young married' in my twenties and realized I liked it," writes Sheryl Hurd-House of Jupiter, Florida. "But I'm having even more fun cooking now that our three children are grown and it's just me and my husband, Garry." Frozen berries — thawed, of course — can stand in for fresh ones in the winter. Prepare the frozen "baskets" (made from cream cheese that’s lightened with whipped cream) at least two hours and up to three days before serving.

This recipe is an accompaniment for Blueberry-Lemon Cake with Lemon Cream Cheese Frosting .

Lemon and thyme give these potatoes color and zip. Make the flavored butter ahead of time to save a step on the big day.

An inspired mix of ingredients in a savory sweet potato dish. This can be prepared four hours ahead and rewarmed in the oven 10 minutes before serving.

Here's something good for vegetarians, too. Just use vegetable broth instead of chicken broth and bake in a dish.

Shirley Brody of Portland, Oregon, writes: "We've enjoyed our evenings at Wildwood Restaurant here in Portland for many years. Chef and owner Cory Schreiber has created such a great space for the neighborhood. We would love to have his recipe for butterscotch pudding, which is served in a tall parfait glass. The dessert's sophisticated look matches its rich flavor." You'll need to chill the pudding for at least six hours before serving.

Essentially, these are old-fashioned sugar cookies all dressed up for the holidays. If you want to use icing for decoration, follow the directions for the icing in the New England Molasses Gingerbread Cookies recipe.

Tame the heat with turnip greens and biscuits, then warm up again with hot chocolate topped with cinnamon whipped cream.

This lemony pasta dish is great with sesame breadsticks and a salad of sliced tomatoes and Vidalia onions in a red-wine vinaigrette. End with hazelnut cookies and a mixed-melon compote splashed with Champagne.