Bon Appétit

A nice hors d'oeuvre teaming fresh vegetables with a simplified version of rouille, the spicy red pepper and garlic sauce that typically accompanies French fish soups.

Grating the carrots in a processor makes this one-dish meal really easy to assemble.

Serve these sensational ribs with an avocado, citrus and red onion salad, some cold beer - and plenty of napkins.

Serve these chicken roulades with rice pilaf and steamed baby squash. Slices of purchased chocolate mousse cake would make an elegant dessert.

A healthy take on an old favorite.

Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature.

A combination of spicy, tangy and aromatic flavors, this light soup is also really satisfying.

From Jane Butel's cooking school in Albuquerque, New Mexico.

Accented with Asian seasonings, this cole-slaw makes a refreshing side dish.

This Italian version of fruitcake is dense, chewy and candy-like. Wrap it in brightly colored cellophane for giving.

Serve over freshly steamed rice and garnish with chopped green onions.

A low-fat but tasty version of a typically calorie-laden favorite.

Serve this with white rice to soak up the delicious sauce.