Lettuce

"Last summer I visited my sister in Los Angeles for a week of shopping, going to the beach and dining out," writes Donna M. Savage of Framingham, Massachusetts. "My favorite meal of the trip was at the Four Seasons in Beverly Hills. I had an Indian-style chicken salad that was wonderfully spicy and flavorful. I'd love to try the recipe at home and was hoping that you could get it for me."

"I return to Seattle's Cassis Bistro for the fine food and service," writes Eleanor O'Keefe of Seattle, Washington. "In addition to the regular menu, there are always some fantastic seasonal specialties. I'd love to make one of their salads—it has dried cherries, bacon, and a blue-cheese vinaigrette."

"On a visit to Miami Beach, a friend suggested we try the Gaucho Room at Loews Miami Beach Hotel," writes Anthony M. Stephens of Concord, California. "I have had many versions of Caesar salad, but none compare to the one I ate there; the house-made herbed croutons and dressing were so fresh. Would chef Frank Randazzo share his recipe?"

Rita Martucci of Wilmington, Delaware, writes: "Can you please get the recipe for the Saigon beef served at Zinc in New Haven, Connecticut?" Active time: 1 hr Start to finish: 1 hr

Owner Dick Varano knows a thing or two about traditional New England lobster rolls: He sells about 20,000 of them a year. His customers love this dish so much that it's the only recipe he hasn't changed since he bought the restaurant 13 years ago.

Use packaged prewashed mixed baby greens to make this salad in practically no time. A chilled Sauvignon Blanc pairs well with the dish's fresh, bright flavors.

This recipe makes great use of the tough outer leaves of romaine, which are often discarded.

Inspired by the classic Sicilian winter salad of blood oranges and fennel.

Top the grown-ups' burgers with the caramelized onions with barbecue sauce and be sure to have mayonnaise and mustard on hand. Serve corn on the cob and the baked potato wedges to the whole crowd.

For convenience, you can use a purchased roast chicken or substitute smoked turkey.

Can be prepared in 45 minutes or less.

(Fresh Pea Soup)

The seafood is cooked in lime juice and fish sauce, making this oil-free salad perfect for a low-fat lunch.

Called pho in Vietnam, this unusual soup is a wonderful party centerpiece dish for an informal gathering. Start out by supplying everyone with a large soup bowl and a ladle. Place the soup tureen in the middle of the table. Have each guest take a generous helping of noodles first, then some meat and broth. Each serving is topped off with shredded lettuce, sliced green onion and a squeeze of lemon juice.