Dairy

Use this dressing on crisp lettuce or omit the buttermilk and serve it as a dip with crudités.

Active time: 15 min Start to finish: 20 min

"The recipes here reflect my British roots, but not necessarily my family traditions," writes Mairi Morrison of London, England. "Although my mother is from Scotland and my father is from Northern Ireland, I grew up in Los Angeles, where our weeknight meals were typically American: spaghetti, tacos, and burgers. It wasn't until I moved to Europe that I became really interested in food. Here in London my social life is centered around the table. I really like this dish because it is typically British, and perfect for a rainy winter evening in London." Since these hors d'oeuvres can be assembled ahead, they're good for a cocktail party.

This recipe can be made in 45 minutes or less.

If you can't get premade patties, buy bulk pork sausage meat and form your own.

"My family loves Italian food," writes Seamus Ray of Annapolis, Maryland. "One of my best creations is this veal dish with eggplant; I serve it for special occasions."

"My husband and I spent a weekend in Mendocino, and one evening out we were served a red pepper soup," says Leslie Cohen of Loomis, California. "Not being a red pepper aficionado, I was surprised at how delicious the soup was and vowed to replicate the recipe." Active time: 1 hr Start to finish: 1 1/2 hr

A strata can be refrigerated overnight before being baked, so it's perfect for entertaining.

Don't be nervous about making these rich and spicy soufflés — they're durable enough to be reheated. And it's normal for the puffy tops to fall when you remove the soufflés from the oven. Active time: 20 min Start to finish: 1 hr

Frozen desserts seem especially festive — and no less refreshing — in the cooler months.

Dried cranberries can be used in place of the pomegranate seeds in this recipe.

Meatless pasta loaded with bold flavors.

Active time: 25 min Start to finish: 30 min

"The Metropolitan Bakery in Philadelphia makes fabulous breads and other baked goods. My personal favorite is the carrot cake: It's moist and tender, and it's drizzled with a tart lemony icing," says John K. Wildemore IV of Philadelphia, Pennsylvania. "I hope you can persuade the owner to share this recipe." Olive oil is the surprise ingredient in this recipe. The result is a rich cake that doesn't have even a hint of olive oil taste.

Crisp broccoli and a creamy blue cheese dressing give new life to pasta salad.