Mushroom

Although the morels add a woodsy intensity to the flavor of the consommé, they are not essential. You can substitute other dried exotic mushrooms or eliminate them altogether and simply float a thin slice of fresh white mushroom on the soup right before covering the bowl with the pastry.

Thai red chilies are used at Keo's, but a sliced jalapeño chili will work just as well.

An innovative presentation from Flagstaff House Restaurant in Boulder, Colorado. Chef Mark Monette always offers a few meatless main dishes alongside his game and fish specialties. He serves rice with this one to catch the juices from the ratatouille.

If you thought you couldn't cook Thai food at home, this colorful and slightly spicy curry-a bit of a cross between a soup and a stew-will change your mind. It's a cinch to whip up after work and intriguing enough to impress your friends. Begin dinner with frozen egg rolls or take-out ones from a Chinese restaurant, and finish things off with ice cream or sorbet topped with chopped tropical fruit. GewÜrztraminer or Thai beer complements the menu nicely.

This flavorful entrée is very low in fat.

Scrambled eggs are a nice idea to round out the main course for this side dish.

Hazelnuts and wild mushrooms - popular ingredients from Oregon and Washington - add terrific flavor and texture to this sophisticated stuffing.

"The Forsgate Country Club, in nearby Jamesburg, offers a fabulous pasta dish with a creamy sauce that includes smoked chicken and wild mushrooms," writes Deborah Lee Fallon of East Brunswick, New Jersey. The chef makes this with smoked chicken; we use smoked turkey, which is easier to find.

Stuart Faber of Los Angeles, California, writes: "When I'm not in my law office, I fly my own plane and write for In Flight USA, a magazine for private pilots. One of my favorite things to do when landing someplace new is to find a restaurant and ask if I can work for free. I've found some of my best recipes this way. Usually the chefs will let me hang out for a few days and help, but some do look at me a little strangely." A dressed-up version of a dinnertime classic.

For a more elegant presentation, we cut out rounds from the gratin with a 4-inch cookie cutter. Active time: 45 min Start to finish: 2 hr

Remember the green bean casserole made with nothing but convenience ingredients: frozen or canned green beans, canned cream of mushroom soup and, for the topping, canned fried onions? Here it is again, only fresher and better.

"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."

Meat loaf has been a favorite throughout the century, especially during the 1940s when meat was rationed and ground beef was a bargain cut. We’ve put a contemporary stamp on this suppertime classic by adding lots of caramelized onions.