Shallot

A sophisticated main course that's quick and easy to make. Accompany the fish with wild rice pilaf and steamed asparagus.

Suzanne Rackley of San Rafael, California, writes: "My husband and I had a fabulous dinner at Cobalt in New Orleans. I had the salmon with Martini sauce, and it was great. I would love to impress my friends and family with a new way to serve our favorite fish."

Serve with: Orzo with parsley, and steamed carrots and green beans. Dessert: Pear tart.

Gorgonzola cheese adds zip to this salad.

"My profession as a real estate agent requires a lot of my time," writes Edi Meadows Morrissette of Westin, Florida, "so it helps that I am lightning-fast in the kitchen. I cook every day, and on the weekends I sometimes make three meals a day. I accomplish that by following my main cooking principles: (1) do a lot of prep work, and (2) keep the kitchen well stocked. For example, at holiday time I might chop onions in advance or bake bread the day before company arrives. And since I converted the bedroom next to my kitchen into a pantry for extra storage, I know I'll always have the right ingredients at my fingertips." Use crusty French bread or the roasted garlic cheese toasts to soak up the fennel-flavored juices.

Hazelnuts and prosciutto are combined in a seasoned butter that coats the turkey as it roasts, and also flavors the gravy.

Kim Massman of Santa Monica, California, writes: "Help me, please. Since dining at The Federalist in the XV Beacon Hotel in Boston, I haven't been able to get the macaroni and cheese out of my mind. It was made with pasta, ham, and a creamy cheese sauce." The ham lends a salty flavor to this dish. Wait until the sauce is combined with the pasta and ham before seasoning with salt.

Linda Forst of Mukilteo, Washington, writes: "I attended a conference in Anaheim, California, and went to dinner at Catal Restaurant & Uva Bar in Downtown Disney. The whole meal was outstanding, especially the 'compressed salad.'" For a "compressed" presentation, the chef uses a three-inch ring mold to mound the salad in the center of each plate. You can use a cleaned-out can, with top and bottom removed, as a mold.

Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.

Chefs know this secret: Short ribs are long on flavor. Their rich, meaty taste makes them a perfect choice for cooks who want full-bodied food with very little fuss. This dish was inspired by a recipe in Daniel Boulud's Café Boulud Cookbook. The chef begins by reducing a great deal of red wine. We adopted his technique, which produces such a rich and delicious sauce, it tastes as if many days—and ingredients—were required to produce it. Like many people, we love to serve short ribs with a comforting side dish of mashed or roasted potatoes. Active time: 45 min Start to finish: 3 hr

Côtelettes de Saumon Frais Dorigny Active time: 1 1/2 hr Start to finish: 1 3/4 hr

Similar to the peanut sauce that accompanies an Indonesian satay, this would be nice with chips or crudités.

The ultimate onion dip? You decide.

Lemongrass lends a delicate flavor to this simple roast chicken from Market. Begin marinating the chicken one day ahead.

Feel free to create your own mesclun mix. We suggest baby red oakleaf, baby arugula, mâche, and bite-size pieces of Belgian endive, frisée, and radicchio.

The raita — a type of Indian yogurt sauce — makes a terrific dip for the rolls. A cilantro raita seemed right for this global menu because cilantro is one of the most widely used herbs in the world.