Mushroom

Portobello and button mushrooms, along with herbs and garlic, enhance a creamy dish-which has no cream.

This colorful and delicious dish is perfect with fish, meat or poultry.

This recipe can be prepared in 45 minutes or less. A delicious and colorful dish that can be made any time of year.

A rich paste of roasted garlic and fresh rosemary is rubbed under the skin and over the bird. It also gives a boost to the gravy. See how to carve a turkey.

If the pencil-thin French green beans known as haricots verts are not available at your local super market, use the thinnest regular ones you can find.

Can be prepared in 45 minutes or less.

Barley replaces rice in this twist on the classic Italian risotto.

Can be prepared in 45 minutes or less.

When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread’s shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.

For good Nasi Goreng, the rice should be cooked 2-3 hours before it is fried, so that it has time to become cold.

Can be prepared in 45 minutes or less.

When the weather permits, Deborah grills the vegetables on the barbecue. This recipe can be prepared in 45 minutes or less.

A cracked peppercorn and rosemary coating accents this luscious cut of meat, which is topped with sautéed wild mushrooms and served with onion rings. Start the meal with a salad of mixed greens and tomatoes with your favorite blue cheese dressing. A rich chocolate cake is the perfect dessert.

Just a bit of intensely flavored oriental sesame oil goes a long way in the dressing of this refreshing salad. To retain the crispness of the watercress, toss it with the remaining ingredients right before serving.

Bonnie Wilkens Metully of Cincinnati, Ohio, writes: "As much as my husband and I love to go out to eat, it's just more fun, intimate, and cozy to cook and entertain at home. I've taught a lot of our friends just how easy it is to prepare restaurant-quality dishes themselves. Who taught me? My older sister, who's a professional chef. She showed me the importance of getting everything prepped beforehand and seeking out the freshest ingredients." This sophisticated appetizer is one of Bonnie's greatest party hits.

Despite its name, this luau classic is actually a noodle dish (rice-free). At least there is chicken in it — stock as well as shredded chicken.

The fruit in the salad can be varied with the season. In summer, add cantaloupe; in winter, oranges are good.