Cheese

Salami and Cheese Rolls Active time: 15 min Start to finish: 45 min

Any combination of vegetables from the supermarket salad bar would work well here. Complete this colorful vegetarian meal with a romaine salad tossed with marinated artichoke hearts, canned garbanzo beans, and a creamy Italian dressing. End with biscotti and espresso.

Toss this delicious pesto with 1 1/2 pounds of your favorite pasta, or spread it on slices of Italian bread.

Active time: 45 min Start to finish: 45 min

Carey Paquette of Arlington, Virginia, writes: "When it comes to cooking, I make an effort to prepare healthful meals, but wouldn't call myself a fanatic. I believe that olive oil goes in everything and wine goes with everything; I just use them in moderation."

In a restaurant, speed is of the essence. Dishes must be quick to make, easy to prepare ahead, and just a little bit different, like this little sauté of red peppers piled on crusty bread and broiled with a topping of goat cheese.

California orange groves inspired this version of the cake shaped like a Yule log.

This recipe makes great use of rotisserie chicken, available at most supermarkets.

This dish is a holiday staple in Southern coastal cities. It can be served with the rest of the meal on the holiday buffet table, but my friend Marion likes to have it ready to go in the oven in case the meal is delayed and tempers get short. It soothes and warms enough to keep the hungry waiting. I'd set out little bread-and-butter plates and forks and put the casserole in the living room. Not all inland eaters have acquired a taste for oysters; they are especially delicious during winter holidays as either a traditional delicacy or exotic fare.

"Years ago, I was working on a client at my hair salon when we realized that our conversations always led to food," writes Sandy Ercolano of Ridgewood, New Jersey. "She happened to be taking classes at a local cooking school and suggested that I come along. After one class, I was hooked. Now, in addition to running the salon, I'm an instructor at that same school." You don’t have to be a vegetarian to enjoy these delicious toasted sandwiches, which are skillet-grilled on the stovetop. For added visual appeal, finish in a ridged grill pan.

Serve with crusty French bread for a starter, light lunch, or supper.

Natalie Zschiesch of Woodstock, Georgia, writes: "When I was a student at the University of Georgia in Athens, I frequently walked across the street to The Last Resort, a restaurant located in the heart of downtown. I'd treat myself to the delicious salmon, served atop creamy grits and surrounded by a rich caper-cream sauce. If only I had the recipe, I wouldn't have to make the trip back to Athens every time the craving sets in."

Offer deli-bought orzo salad tossed with slivered basil and Kalamata olives, along with some grilled red pepper quarters. Raspberry gelato in sugar cones would be a cool dessert.

"Last year I spent the holidays in Arizona with my aunt and uncle, who took me to a restaurant in Scottsdale called CREW," writes Lisa C. Holley of Washington, D.C. "I loved the goat cheese and mixed-green salad with candied nuts, and have looked for similar recipes on-line. I haven't found anything nearly as good." The candied almonds in this recipe are also delicious as a snack on their own—or sprinkled over ice cream.

Connie Capani of Binghamton, New York, writes: "I am 100 percent Italian, so perhaps it's no surprise that I love food: To Italians, it's like a security blanket. I learned how to make spaghetti and other Abruzzi favorites from my mother. Looking at food magazines is what got me interested in venturing out into American culinary territory. I wanted to know how to make a "gravy" that didn't include tomatoes. I often make a roast with gravy, but our guests usually request some of my baked eggplant marinara to go along with it." Connie makes this ahead of time and refrigerates it, then reheats it before serving.