Dairy

We used smoked bocconcini (small mozzarella balls) for this recipe, but you may substitute unsmoked bocconcini or smoked or unsmoked regular mozzarella, cut into slices and quartered.

Make this at least one day and up to two days ahead for best flavor. This is a much simplified version of the classic smoked meat and bean cassoulet.

Gay Koenemann of Bonn, Germany, had dinner at 300 East Boulevard on a recent trip to Charlotte, North Carolina. There he was treated to the most exquisite salad he'd ever had. Although the restaurant calls it Fall Salad on the menu, it's enjoyable year-round. Dried cranberries would make a good alternative to the dried cherries.

Lorraine Stevenski of Clearwater, Florida, writes: "As a kid growing up in an Italian family, I loved being in the kitchen. But I didn't become serious about cooking until I got married and had my own kitchen to experiment in. My husband and I lived in Queens, New York, within walking distance of many Greek, Italian, and Spanish food shops. The new foods I discovered there inspired my passion for cooking." Panko is available in the Asian foods section of most supermarkets.

Gorgonzola cheese adds zip to this salad.

Pomegranate molasses is sold at Middle Eastern markets and some supermarkets; panko is in many supermarkets' Asian foods aisle.

"Lidia's in Kansas City, Missouri, serves a rustic white bean and potato soup that would make a perfect meatless entrée for a winter evening," writes Deborah Johnson of Columbia, Missouri. "I order it every time I go there. Do you think chef Dan Swinney would part with his recipe?" Start this recipe a day ahead so that there's time for the beans to soak overnight.

"The crisp little pieces of turkey skin called 'cracklings' were another annual Thanksgiving treat of mine. They reminded me of bacon, and I could never get enough. My buttermilk corn bread—which is sweet and savory, moist inside and crunchy outside—puts some real bacon into the feast." Start preparing this one day ahead.

Apples sautéed with brown sugar and cinnamon top this almond-flavored cheesecake. Bake it at least one day in advance. For best results, use Philadelphia-brand cream cheese.

Although a fondue pot suits this recipe, it isn't absolutely necessary. Simply put the fondue in a decorative microwavable bowl, and serve it warm. When the fondue gets too cold, just rewarm it in the microwave. Set out a small bowl for the used skewers.

Complete this meatless dinner with a salad of red leaf lettuce and sliced Asian pears. Pass a basket of warm pita bread. For dessert, top split bananas with brown sugar and coconut and broil until caramelized.

This is actually two soups that can be served separately or together. Each soup serves four; combined, the two serve eight.

Sourdough bread complements the Italian flavors in this stuffing from Bruce Aidells.

Kim Massman of Santa Monica, California, writes: "Help me, please. Since dining at The Federalist in the XV Beacon Hotel in Boston, I haven't been able to get the macaroni and cheese out of my mind. It was made with pasta, ham, and a creamy cheese sauce." The ham lends a salty flavor to this dish. Wait until the sauce is combined with the pasta and ham before seasoning with salt.

Linda Forst of Mukilteo, Washington, writes: "I attended a conference in Anaheim, California, and went to dinner at Catal Restaurant & Uva Bar in Downtown Disney. The whole meal was outstanding, especially the 'compressed salad.'" For a "compressed" presentation, the chef uses a three-inch ring mold to mound the salad in the center of each plate. You can use a cleaned-out can, with top and bottom removed, as a mold.

Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.