Mushroom

Chinese egg noodles are at Asian markets and in the Asian foods section of the supermarket.

Try a green salad with Champagne vinaigrette on the side, and some dinner rolls. Serve miniature fruit-filled pastries after.

If there were just one stock I'd encourage you to make, this is it. Why? Because it is the foundation of more soups and sauces than any other stock I use. For this recipe, you'll need a large stockpot, a colander, and a fine-mesh strainer (or a colander lined with cheesecloth). This recipe is a component of Grill-Roasted Rack of Lamb in Red Mole and Tamarind Barbecued Duck with Smoky Plantain Crema .

Marty Rosencranz of River Vale, New Jersey, writes: "Even though I am a professional chef — at the Valley Brook Golf Club in New Jersey — when I cook at home I make dishes that are good but fast. The warm steak sandwich is one of the best things to eat for lunch on a cold day." Croissant steak sandwiches with caramelized onions and horseradish mayonnaise Although this sandwich tastes great with a croissant, any bread can be used.

Can be prepared in 45 minutes or less.

(Frittata di Funghi con menta) The frittata is a popular appetizer, lunch or light supper in Tuscany, and making it is an art. Tuscans like their frittatas golden on the outside and creamy on the inside. Frittatas usually feature seasonal vegetables like artichokes, asparagus or the wild mushrooms here. Porcini and cantarelli (chanterelles) are the most common wild Tuscan mushrooms, but others can occasionally be found at markets or in secret spots in the woods.

Called Upper Peninsula Pasties, the original crusts, made with barley flour and little fat, were tough enough to survive a day in the copper mines. Boston-based pastry chef Greg Case has devised this more tender version. Active time: 1 hr Start to finish: 2 1/4 hr

Low-fat milk is the base for the cream sauce in this homey main course.

Rich and satisfying, this main course from L'Osteria del Forno in San Francisco is similar to cannelloni. At the restaurant, they serve the crepes in individual gratin dishes.

Adding potatoes to the puree reduces the amount of cream needed to give this soup its thick, creamy texture.

Can be prepared in 45 minutes or less.

The broth can be served on its own as a light starter with or without the vegetables in it. It can also be used in recipes calling for canned vegetable broth.