Parade

Andrew Engle is the chef at The Laundry in East Hampton, N.Y. This eatery has been a Long Island classic for years. How great that striped bass is available year-round! "If the fish is thinner than 3/4 inch, do not turn it," Andrew says. "Just cook it skin-side down."

This tiny meatloaf should not be overbaked! Once removed from the oven, it will keep cooking for a few minutes. The chili sauce is the American kind, not the Asian.

Frances Driesbach, Maui, Hawaii
"This chili was inspired by Southern Calif., where I grew up. Red, green, and yellow peppers represent the Mexican fiesta."

Soaking the crabs in milk helps plump them up when cooked. Combining butter and oil results in crispy crabs.

I leave the roots on the leeks until after cooking, so they don't fall apart. Just wash and trim beforehand.

Denise Anderson, Lexington, Ky.
"I created this chili when my husband and I were trying to eat less meat."

Flat-leaf parsley is also known as Italian parsley. It's not only a different shape than curly-leaf parsley but also has a stronger flavor.

When choosing a steak, look for meat with good marbling (fat that runs throughout). This keeps the meat from shrinking and drying as it cooks.

Gently drain the liquid from the top of the yogurt before combining with other ingredients so that the flavors are not diluted.

This ice cream explodes with twice the vanilla flavor of store-bought varieties.

Once the soup is processed, the addition of extra yogurt adds a creamy texture. The diced cucumber and radishes add a crunchy texture. If hothouse cucumbers are not available, substitute the firm garden variety and double the amount called for. Peel cucumbers and halve lengthwise, then seed.

To clean leeks, trim off 3 inches of the green and then slice them in half lengthwise. Run under cold water to remove sand, then continue with the recipe.

When preparing beets, trim off all but 1 inch of the roots and the stems. Cooking time may vary, depending on the size of the beet.

John C. Ryan, Murphysboro, Ill.
"My wife used to make a better chili than I do, which is how this recipe got its name."

I leave the skin on the breasts so I can stuff the herbs and garlic underneath.

Faye Gardner, Haleyville, Ala.
"I perfected a sister-in-law's cookie and have been baking them every Christmas since 1969."

Happily, this fish dish can be made a day ahead. Simply remove it from the refrigerator and arrange 2 hours before serving. Even better, the sauce also can be made 2 days ahead and kept, well covered, in the refrigerator. It's from Mexico, One Plate at a Time (Scribner), by Rick Bayless, the celebrated Chicago chef and cookbook author.

As pork is bred very lean these days, searing the meat holds in the juices. It is therefore a very important step.

If you can't find fresh lobsters, frozen lobster meat can be used.