Onion

Judi Kerr of Mendham, New Jersey, writes: "I'm a professional chocolate taster. I know it sounds like a dream job, but I get so much chocolate at work that I tend to avoid sweets when I'm at home. At the end of most days, I actually look forward to cooking dinner and making something hearty, like my chicken and white bean chili."

Grillades The grillades served with Baked Cheese Grits make for perfect comfort food — breakfast, lunch, or dinner.

What to drink: Try these with a lightly chilled Oregon Pinot Gris.

Every visitor to Paumanok Vineyards enjoys a warm welcome from owners Ursula and Charles Massoud. She learned viticulture in her parents' vineyards in Germany; he taught himself to make wine when his job with IBM took the family to the Middle East. Ursula, who is known for her outstanding comfort food, pairs Paumanok's semi-dry Riesling with an onion tart she makes at harvest time. "It's traditional in my hometown to serve it when the Riesling juice is still fermenting. The sweetness of the onions matches the sweetness of the new wine."

Green wheat was originally the Middle East's answer to a dwindling winter wheat supply; immature wheat was set ablaze to roast it and ready it for eating.

Use the season's first wild mushrooms in this satisfying vegetarian pasta.

Helene Cypress of Franklin Square, New York, writes: "My grandson loves this family favorite and always asks for it. I usually end up making extra to share with other guests and neighbors."

Called thiebou djenne, this national dish of Senegal is traditionally eaten from a communal platter. The hostess divides the fish and vegetables onto a portion of rice for each person. In Senegal, the cook would most likely use whatever fresh whole fish was available, so any 1-pound (12-inch-long) white-fleshed fish you can find will do. If you live in an area where there are African markets and you like funkier flavors, look for dried fish such as stockfish to add as well — it lends an authentic smokiness. Be forewarned, however, that many find dried fish (distinct from salt cod) a decidedly acquired taste.

An inventive new take on a classic fall side. What to drink: A fruity red with a nice acidity. Try: Keenan 2002 Merlot, Carneros, Napa ($25).

This recipe makes more broth than you will need for the Sea Urchin Mousse . The leftover broth freezes well — use it for making soups or stews.

Michele Verdi-Knapp of Fort Lauderdale, Florida, writes: "The best eggs I have ever tasted were at Seven Gables Inn in Pacific Grove, California. Thank you for the recipe."

Serve this hearty meal with mustard, a side of mashed potatoes, and ice-cold dark German beer.

When dinner needs to be on the table fast, you can rely on this colorful and flavorful dish. You have the option of spooning the shrimp onto a bed of rice or orzo, or just using crusty bread to soak up the juice.