Vegan

Active time: 30 min Start to finish: 1 1/4 hr

Yellow tomatoes — which are typically sweeter than red ones — flavor a sunny Golden State version of the chilled summer soup. Begin preparing this recipe one day before you plan to serve it.

The peppers are roasted directly in the embers, but they can also be roasted on a grill rack with delicious results. Serve this as a starter, or pair with grilled fish.

Serve with garlic bread and white wine, such as Pinot Grigio.

A few years ago, when I was in southeastern Turkey working on my book Mediterranean Grains and Greens, I noticed that the women didn't soak their bulgur in water for some summer preparations. When I asked a Turkish friend about this, she let out a laugh. "In Turkey, no man would marry a woman who just used water! For cold bulgur dishes we always soak in tomato juice, onion juice, or fresh pressed and strained sour grape juice to flavor the bulgur first."

Steve Silverman of South Burlington, Vermont, writes: "I consider myself more of a baker than a cook. When my kids were in elementary school and the only bread available at the supermarket was plain and white, I started baking. At one point, I was making five to ten loaves a week. But now I'm known for my challahs, which I give as presents during the holidays." This crunchy, not-too-sweet granola makes a terrific breakfast served with nonfat milk, or a delicious snack on its own.

Peyton Hughes of Iowa City, Iowa, writes: "My extended family met for a reunion in Boston a few months ago. For our last night together, we decided it would be appropriate to have dinner at Finale. I'll never forget the unusual grilled portobello salad." Farro, or spelt, is a cereal grain that's been eaten in southern Europe for ages.

Fresh corn from a farmers' market or a grower's farmstand will taste the sweetest.

Can be prepared in 45 minutes or less.

Toasted pistachios, apricots, cinnamon and allspice bring great flavor to this accompaniment for the chicken.

When a dark chilly afternoon in October portends a killing frost, gather the last of the garden's bounty and make a steaming pot of soup for dinner. This recipe makes a generous amount that will feed a family for more than one satisfying meal.

Can be prepared in 45 minutes or less.

Great served with grilled lamb, steak or any Mediterranean-style menu.

Can be prepared in 45 minutes or less.

Instead of white cubes of tofu bobbing in this African-style soup, where they look decidedly odd, I purée the tofu with a portion of the finished soup until everything is smooth. The tofu is there, but it doesn't intrude. And this is a method you can use with virtually any puréed soup. If you wish, you can purée the entire soup or leave it textured, with bits of sweet potatoes and peppers.