Blender

Begin preparing this delicious dessert at least one day ahead.

Kugels are baked puddings that come in many forms; Their base may be noodles, matzo, or bread or cake crumbs; most are sweet but some are savory; and they may be served warm or cold. Traditionally part of Jewish sabbath and holiday meals, slightly sweet noodle kugels are often served as a side dish. The following kugel would also work well as a dessert.

As accompaniments to this great-tasting main course, serve the Risotto-Style Barley with Spring Greens, and pour glasses of chilled Pinot Grigio.

Add chopped jalapeños for some extra zip.

A smooth and creamy chilled soup, with a hint of Sherry and a dash of hot pepper sauce to liven things up.

Cayenne and cumin also add flavor to this rich-tasting soup.

This recipe can be prepared in 45 minutes or less. This is traditionally served with sliced cold veal, but we also like it with turkey or as a dip for vegetables.

Julia Shure of Albany, California, writes: "This comforting soup has both cream cheese and cheddar, which give it a rich, smooth texture. While it makes an elegant first course, the soup can also be a satisfying meal partnered with a simple salad and some crusty bread."

"Blue Moon in Dayton serves a fabulous goat cheese salad with a raspberry-poppy seed dressing," writes Susan M. Berry of Dayton, Ohio. "Would they share the recipe?"

In this luscious soup, the restaurant uses a squash that is relatively new to the American market: the kabocha, a beautiful jade-green winter squash with deep orange flesh. Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

Melon wedges wrapped in prosciutto make a lovely first course; the garlic mashed potatoes, baked tomato halves topped with Parmesan, and an Italian Chardonnay are perfect with the fish. Offer an arugula salad after the main course, and fresh strawberries in grappa with lemon sorbet and biscotti for dessert.

For more information about cooking wild rice, see Born to Be Wild. Active time: 1 3/4 hr Start to finish: 3 1/2 hr

As the story goes, the Maya served this dish to the Spaniards, calling it papadzules, which means "food for the lords."

In Indian restaurants, lassi is served with the meal, but we frequently find this exotic "smoothie" too filling to accompany a main course and prefer it in place of dessert. Look for the smaller, yellow-skinned mangoes, which have a more pronounced flavor than the larger, red and green ones.

Hot or cold, this soup is a great starter and can be a meal in itself. It's thickened with potatoes — not cream — but tastes self-indulgent just the same. [NB: This recipe requires a slow cooker.]