Chicory

Purchased Italian treats like roasted red peppers, assorted olives, caponata, salami, marinated mushrooms and crusty breadsticks make a great antipasto platter. Biscotti and a bowl of fresh grapes are just right for dessert.

Can be prepared in 45 minutes or less.

Here's a nice salad for fall and winter; mustard and orange give the great-tasting dressing plenty of zip.

Can be prepared in 45 minutes or less.

A lovely appetizer or lunch dish.

This simple and elegant starter is excellent with Sauvignon Blanc.

Active time: 45 min Start to finish: 45 min

"For me, cooking has always been a way to wind down and relax," writes Mark Van Wye of Rio de Janeiro, Brazil. "I'm a writer and I work from home, so depending on how busy things are, I can spend hours preparing a meal. But I also like to be ready to whip up dinner at the drop of a hat. The recipes here are just two of a handful of standbys I rely on when last-minute company is coming or a deadline has kept me out of the kitchen." This sophisticated starter would lend an elegant touch to any special meal.

Marjorie Farr, Silver Spring, Md.
Use fresh spinach in this dish — frozen will not do. A sprinkle of parsley before serving adds a fresh touch.

This uncooked soup isn't for the timid — raw garlic, ginger, and shallot impart strong flavors. Unless you can get freshly made vegetable juice from your local juice bar, you will need an electric juicer to make the tomato or carrot juice. Active time: 1 hr Start to finish: 2 hr

Cabrales is Spain's famous blue cheese. Its creamy texture and assertive flavor make this dish irresistible. And there's no fear of falling here: These soufflés can be made two hours ahead and rewarmed before serving.

"I dined on the most sumptuous grilled radicchio salad at The Dish Bistro and Wine Bar the last time I was in Tucson," writes Cindy Shafer of Huntington Beach, California. "Please get the recipe — I must have it." Yellow and green beans, and artichoke hearts are grilled along with the radicchio in this recipe. Serve the salad while the vegetables are still warm.

Italians like to have salad after the entrée, so do the same, if you like.

Once the mustard butter is prepared and the chicken is marinated, this quick sauté comes together in just minutes. Any leftover fennel-mustard butter makes an instant sauce dolloped onto grilled fish.

Toasted walnuts and oven-roasted onion add great flavor to this lovely winter salad.