Vermouth

Can be prepared in 45 minutes or less.

The juices from any roast—poultry or meat—caramelize in the pan, leaving a residue of brown glaze with intense flavor. In the process called "deglazing," we melt these brown bits in hot liquid (wine, stock, and/or water), to create a quick sauce of concentrated natural essences. Make this pan sauce for either of our roast chickens.

This dish is named after the copper Portuguese cooking vessel, the cataplana, in which it is traditionally cooked.

Holly Gustafson of Shaker Heights, Ohio, writes: "Noggins Restaurant, Raw Bar & Pub is a great restaurant in my neighborhood that serves the most wonderful artichoke-blue cheese bisque. I've searched many cooking Web sites for something similar, but I can't find anything close to it. Can you help me get the real recipe?" The blue cheese adds a pungent note to this silky, warming soup.

Not a Mexican salsa, this Italian "green sauce" is made of fresh basil, parsley, garlic and a big splash of vermouth. Swirled atop the cheese mixture, the salsa verde adds a lovely marbled effect to the fondue.

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."

Can be prepared in 45 minutes or less.

Using pre-tenderized steak (labeled "cube steak" at the meat counter) makes this bistro-style dish extra succulent. Serve with: Hash browns and steamed broccoli. Dessert: Warm apple pie.

Can be prepared in 45 minutes or less.