Bon Appétit

Vegetables from the supermarket salad bar get an Asian spin. Start with purchased wonton soup, and serve a mixed green salad with ginger vinaigrette alongside the rice. Sliced pineapple with coconut sorbet is the perfect finish. Look for hoisin at Asian markets and in the Asian foods section of most supermarkets.

Canned salmon (with soft, edible bones) and potatoes are good sources of calcium.

For soft tacos, just fill warm tortillas with the steak and sauce.

Here, eggplant stands in for the pasta.

Creamy lobster salad heaped onto a buttered, toasted hot dog bun is the quintessential summer sandwich in northeastern shore towns. This is an equally delicious — and more economical — variation. Serve with: Potato chips, sweet pickles, and carrot and celery sticks. Dessert: Blueberry pie and vanilla ice cream.

"One night, I promised to make dinner for a blind date, and—as usual—I was running late," writes Hollander Finegold of Eugene, Oregon. "I had few ingredients and little time. Luckily, the dinner was a success, and this recipe has been a staple of mine ever since."

Begin making this one day in advance. For best results, use a rich, premium ice cream, as it will freeze firmly.

Have some roasted potatoes and broccoli on the side, then finish with decadent slices of chocolate layer cake.

Bonnie Wilkens Metully of Cincinnati, Ohio, writes: "Having two very active teenagers means I've also had to learn how to put together an interesting dinner even on busy nights. I get inspiration from my favorite bedtime reading, an immense collection of cookbooks and food magazines. I also do a quick grocery run every day — usually because I've just read about a dish that I simply must try — but also because having a well-stocked refrigerator is the key to easier cooking."

Colorful bits of cranberries, walnuts, and pistachios make these simple cookies sparkle for the holidays.

When draining the artichokes, turn them upside down to allow more water to escape from the leaves. What to drink: A crisp, dry Sauvignon Blanc is a good choice with this starter and the rest of the menu.

Have the butcher cut the meat to the specified proportions. Plan ahead to let the steak marinate at least two hours before cooking.

Autumn has officially arrived, and after a summer of cool, light cooking, it's time for some homey, hearty meals. Braised meats, with their rich flavors, tender texture and intense, reduced sauces, are definitely homey, but you may never have tried to make them at home. They sound as if they might be complicated to prepare—like something best left to a restaurant chef—and what exactly is braising, anyway? Relax. Braising is easy—there are only two steps: The meat is browned first, then covered and simmered in seasoned liquid. According to Cory Schreiber, the chef at Portland's super-popular Wildwood Restaurant & Bar, braising is a great way to cook lamb shanks. In the recipe here, he does something slightly unusual: He simmers the shanks uncovered in the oven. That way, he says, "the dry heat caramelizes the top of the meat—giving it a bit of a crust—which adds nice texture and color." The lamb is accompanied by a roasted squash purée and wilted Swiss chard. With this recipe in hand, you can actually have your next homey meal at home. Add a salad and crusty bread, and you've got your first dinner party of the season. Use a pot that's at least 12 inches across.

Jazz up the vanilla ice cream in your freezer with this rich, delicious — and easy-to-make — sauce. The recipe uses a bit of melted ice cream rather than whipping cream, so there's one less ingredient to worry about.

Two new ingredients bring smoky flavor and bright crunch to the traditional leek and vinaigrette combo in this elegant composed salad.

Hearty breakfast fare from Rick & Ann's in Berkeley, California.

The classic dessert gets a holiday twist with eggnog flavors and an opulent presentation. Begin making this one day before serving.

Thinly sliced beets (not beef) lay the foundation for this vibrant rendition of the Italian appetizer. Use any assortment of small beets — red, golden, purple, or candy-striped. A local farmers' market will have the best selection. The beets can be roasted and peeled one day before serving.

Marshmallows need not apply: This gratin gets a savory Parmesan cheese topping.