Blender

Here is our adaptation of aigo bouido, the restorative Provençal garlic soup. Simmering the garlic tames its bite. A green salad and crusty bread round out the meal.

This easy—to—make soup is a terrific Saturday lunch, especially when accompanied by crusty bread, a salad and beer or apple cider. If you're serving people who don't like spicy foods, eliminate the cayenne pepper.

The combination of herbs, the rice noodles, and the garlicky lime sauce mark this pasta salad as Vietnamese.

Top with sour cream and chopped cilantro.

The following soup can be made with any variety of pumpkin except the traditional jack-o-lantern variety, which is too watery and lacks flavor. Apple Schnitz, time-honored Pennsylvania Dutch preserved apples, make a healthy snack as well as a novel garnish.

"Here is a simple dish I came up with that is especially good during the cold months, as the chipotle chiles can be pretty fiery," says B. Fairbrother of Chicago, Illinois. "My Mexican neighbors were the inspiration."

This warming and satisfying winter soup is a delicious starter, and the vegetables add color and sweetness.

Serve with rice or as a burrito filling.

Robust ingredients and an elegant presentation: This dish captures all the romance of winter fireside dining. Break out a bottle of good Chianti to pour with supper.

Jennifer Martin of Portland, Oregon, writes: "I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days."

This recipe can be prepared in 45 minutes or less. This recipe originally accompanied Salmon and Leek Pie .

This Vietnamese classic is usually made with top or bottom round beef, which is sliced and then marinated and grilled. We've adapted the recipe to use skirt or flank steak and made it easier by grilling the meat before slicing it.