Dairy

A growing interest in Middle Eastern food, spurred most likely by the vegetarian movement, brought tabbouleh to the attention of many Americans. It was often served as a side dish at health food restaurants.

The manly art of grilling reached its first peak in this decade, as dads stood by their Webers, stoking the fire and pulling dinner from its clutches while moms did the shopping and cleanup. Besides burgers and wienies, people loved to make shish kebab. Today, grilling knows no gender, and skewers remain a handy way to prepare small foods. Experience has taught us that the vegetables are best cooked separately, or not at all—as this hot-cold, tender-crunchy wonder of a sandwich illustrates.

Jennifer Martin of Portland, Oregon, writes: "I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days."

Jennifer Martin of Portland, Oregon, writes: "I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days." Use bananas with some black spots on the skin, a sign that they are really ripe.

This recipe can be prepared in 45 minutes or less. This recipe originally accompanied Salmon and Leek Pie .

"As a fan of the television show 'Molto Mario,' " writes Melissa Raney Davidson of Upper Arlington, Ohio, "I was excited to have the opportunity to dine at one of chef Mario Batali's restaurants while I was in New York on business. The dinner I had at Pó in Greenwich Village was wonderful, and the panna cotta dessert was light and smooth — truly one of the best I've ever had." The restaurant is under new ownership now, but they still serve a similar dessert. Here is chef Mario Batali's recipe.

My grandmother Mignon Smith estimates that this tamale pie recipe is at least 40 years old. She's been making it for us for years.

Antoinette Muto of Los Angeles, California, writes: "My business partner and I own a company that makes costumes for the film industry. When we are involved in a huge project — as we were with Minority Report and X2 — we work very long days, and sometimes even on weekends. So I don't have much time to cook or even to go out for lunch or dinner. That's when my no-fiddling cooking style comes in handy. I cut corners when I can — without sacrificing flavor. I prepare all-vegetarian meals, using the freshest ingredients from the farmers' market, and I really get a kick out of seeing people come over to my house and not miss the meat one bit." Look for soft lavash — a large, thin rectangular bread (about 18x12 inches) — in Middle Eastern markets or in the bread section of most supermarkets. Two 11- to 12-inch- diameter flour tortillas can be substituted.

This feisty sauce gets its name from one of its ingredients, dried crushed red pepper (arrabbiata is Italian for "angry"). Use extra red pepper for an even spicier result. Serve with: Deli antipasti such as olives, roasted red peppers, and provolone atop a bed of arugula, and seeded semolina bread. Dessert: Purchased tiramisù.

Regarded as peasant food for centuries, polenta achieved culinary stardom in the past few years, thanks to widespread exploration of all aspects of Italian gastronomy. Polenta can be enjoyed in its soft, creamy state right after being prepared; or it can be chilled in a loaf pan, sliced and cooked on a grill or griddle. Try this soft version with sausages. The coarse polenta specified is sometimes labeled "stone-ground corn grits."

The base of the tart is purchased puff pastry, which makes this dish — served as an appetizer at Lucques — as easy as it is delicious. With the addition of a soup, it could also be a lovely lunch or supper.

"On a visit to Key West, Florida, I had a superb dinner at Camille's Restaurant," writes Patrick Wessels of Milwaukee, Wisconsin. "I was especially impressed by the creamy Gorgonzola cheese sauce they served over roast pork tenderloin."

A blintz is simply a filled crepe. If making crepes is new to you, you'll be glad to know that there is plenty of batter to try a few practice ones. The completed blintzes can be frozen for up to a month.

Makes enough for a 13-inch tart shell.

An easy side dish for ham or chicken. The dressing can be made a day ahead.