Parsley

This celery looks very much like the variety found in most supermarkets, but its stems are thinner and it has an abundance of leaves that resemble Italian parsley. Cooking mellows Chinese celery's pronounced flavor — for a stir-fry, it's often blanched first. Active time: 30 min Start to finish: 1 1/2 hr

For easier crumbling, chill the cheese before adding it to the salad. The French lentils called for here are sold at specialty foods stores; regular brown lentils can be used, and the cooking time is about the same.

Leeks, shallots, onions and garlic combine to make a rich, delicious side dish.

The grill-and a dash of roasted garlic oil-give the asparagus terrific flavor without adding much fat.

Skillet cakes make from grains are popular at reatautants across the country. This recipe has a great do-ahead hint - the cakes can be prepared hours before they're cooked. And they are a good way to use leftover risotto.

Some soups genuinely do inspire a devotion akin to love, and this is one of them. In the cold of winter, when Gourmet editors ponder the matter of what soup to cook up in a steamy Saturday morning kitchen to provide comfort all weekend long, they decide with remarkable frequency to make the following one. Those in the know also add about a pound of smoked sausage; even the best can be made better.

The breadcrumbs crust, known as persillade in France, is excellent with lamb. This makes an elegant meal when served with new potatoes and green beans.

Can be prepared in 45 minutes or less.

Arugula adds zip to this creamy risotto.

Active time: 15 min
Start to finish: 15 min