Dairy

Becky Johnson of Nonesuch, Kentucky, asks, "Can you request the recipe for the tomato soup with garlic croutons from Gramercy Tavern in Manhattan? It’s a delicious reminder of a lunch I had there with friends."

This gratin is particularly welcomed on the holiday table by those who love sweet potatoes and hate marshmallows. The cream and butter make this so delicious your guests will lie in bed and remember it happily all year long. You only serve this kind of dish once in a very long while, so the caloric intake is moderated. If your meal has too many sweet potatoes, see the variation for turnip gratin.

Rosemary Leicht of Bethel, Ohio, writes: "I've been a finalist in the Pillsbury Bake-Off three times, so I'm something of an expert at cooking with prepared doughs and bread mixes. Even though these items are simple to use, many people don't venture beyond the package directions. For each contest, I experimented with dozens of recipes, and some of my favorites have been breakfast dishes and desserts. Nowadays I don't enter as many competitions as I used to, but my family still looks forward to my latest creations." Look for cinnamon chips in the supermarket's baking section.

This easy side dish pairs perfectly with our Pork Chops with Coriander-Cumin Spice Rub .

We recommend serving these griddle cakes with orange slices on the side. Active time: 45 min Start to finish: 45 min

Accompany the shrimp with grilled zucchini and yellow squash.

Rillettes, potted meat spreads, are a French specialty traditionally done with pork and goose. This lighter version makes for a delicious, contemporary canapé.

Vanilla and Almond Frosting is an accompaniment for this recipe.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

A favorite accompaniment is the rice-shaped pasta called orzo.

Early in this century, fresh meat became a staple on many American tables. But old methods of flavoring and preserving beef-corning, for instance, which involved brining the meat with spices-remained popular. Often in New England, leftover corned beef simmered with vegetables would be chopped up and transformed into red flannel hash, so called because of the crimson color beets gave to the dish.