Southwestern

"For me, cooking is a very relaxing and creative process — I just wish I had more time for it," writes Katherine Burk of Seattle, Washington. "I make a point of fixing dinner during the week, but with my hectic schedule (I work in information technology), there are some nights I'm too wiped out to attempt anything more complicated than a peanut butter and jelly sandwich. Usually, though, I can put something together — my spicy black bean soup, for example — in under thirty minutes." A southwestern favorite, simplified: Most of the ingredients are pantry staples.

Serve with: Spanish rice and grilled mixed bell peppers drizzled with citrus vinaigrette.

For an attractive presentation, mound the salad on shredded lettuce and garnish with tortilla chips. Warm corn muffins and thickly sliced beefsteak tomatoes round out this substantial menu, and sliced fresh peaches and brown sugar wafers make a nice light dessert.

If you prefer, use honeydew melon for an equally good salsa. Offer buttered new potatoes and sautéed spinach with the fish. Afterward, serve slices of pound cake with rum-soaked raisins and store-bought caramel sauce. Can be prepared in 45 minutes or less.

Similar to the Latin posole, this stew would be terrific with yellow rice (there are several supermarket choices) and an avocado, grapefruit and red onion salad. Cinnamon-spiced brownies make a good dessert.

This recipe can be prepared in 45 minutes or less. Corn tortillas and bottled salsa are great with the salad. For dessert, top purchased vanilla pudding with fresh blueberries and a touch of cinnamon.

Cumin flavors a variety of foods, including breads, in southwestern cooking. Make the dough for these rolls one or two days ahead, and let it rise in the refrigerator.

The poblano chilies can be prepared one day ahead, and the vegetables can be chopped and sliced one day ahead and then refrigerated separately in resealable plastic bags. Then the whole dish just requires a few minutes of cooking time before serving.

Offer seasoned tortilla chips alongside, as well as bagged lettuce tossed with ranch dressing. Try vanilla pudding topped with diced pineapple for dessert.

"Since I moved from the West Coast to Santa Fe, I've been baking more quick breads because my recipes for yeast doughs just aren't the same without the sea air." Joan Nugent of Sante Fe, New Mexico. "A leftover can of coconut milk inspired this recipe for muffins. To guarantee that I always have something interesting for breakfast, I prepare extras and freeze them."

Southwestern flavors and Monterey Jack cheese come together in this rich, creamy gratin.

"Last year my family spent the holidays on the Big Island of Hawaii," writes Jo Lucarz of Phoenix, Arizona. "One afternoon we ate lunch in Kamuela at the Parker Ranch Grill, where we had the best chili ever — and coming from a group of Arizona natives, that's saying a lot."

"This is a recipe I created on a snowy night when my family needed a little warming up," writes Rebecca Averill of Beverly, Massachusetts. "I combined the spices of India with the flavors of the Southwest, and added bulgur to give the chili a meaty texture. "

Bacon drippings add extra flavor to the dressing. Crumble some Gorgonzola cheese over the finished salad for even more punch. Serve with: Tomato soup with a dash of Tabasco and corn bread squares. Dessert: Brownies topped with coffee ice cream.

Begin making this one day ahead. If you plan to take this on a sailing trip or a picnic, grill the chicken at home, then transport it in a cooler and serve it cold, or let it stand at room temperature up to two hours. Crusty bread and white wine are perfect accompaniments.