Parmesan

It's very important to use freshly shredded Parmigiano-Reggiano — preferably shredded with a Microplane — for these parmesan crisps (called frico). The consistency and volume of pregrated cheese is quite different and can result in cups that are heavy and chewy. Active time: 40 min Start to finish: 40 min

Serve with: Steamed broccoli and roasted potatoes. Dessert: Baked apples.

Active time: 30 min Start to finish: 45 min

Tracey Medeiros of Atlanta, Georgia, writes: "I'm a food stylist and recipe developer — and passionate about my job. It was a dream of mine to have a career in the culinary arts, but I didn't think that was possible. In college I was a political science major and considered going to law school. But soon after graduation I realized cooking was my true calling."

When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center, and he presented them whole. The salad was tossed and dressed, then arranged on each plate so that you could pick up a leaf by its short end and chew it down bit by bit, then pick up another. However, many customers didn't like to get their fingers covered with egg-and-cheese-and-garlic dressing, and he changed to the conventional torn leaf. Too bad, since the salad lost much of its individuality and drama. You can certainly serve it the original way at home — just provide your guests with plenty of big paper napkins. And plan to be extravagant.

Wendy Popp of Richmond, Virginia, writes: "My job as a physical therapist and my hobby, horseback riding, keep me pretty busy. But my sons — Sammy, two, and Weston, four — keep me moving the most, which has changed my cooking style. I used to be much more experimental, but now I need low-maintenance, tried-and-true recipes that will please the boys (including my husband, Jim) and impress dinner guests."

Caesar Cardini, the Tijuana restaurateur who originally served his namesake salad sans utensils, obviously knew what generations of romantics have always known — food eaten by hand is sexy. Start things off with the best caviar you can find. What to drink: A brut, or dry, Champagne or sparkling wine (the 1995 Domaine Carneros Le Rêve Blanc de Blancs is an excellent choice if you want to splurge).

This lovely first course has the texture of risotto without the constant stirring. What to drink: Arneis or Soave.

Try this side with trout or lamb chops, then apple upside-down cake.

"Recently I had dinner at a fine restaurant with a peculiar name: The Place Next to the San Juan Ferry," says Beth Fogarty Day of Redmond, Washington. "It's right by the water in Friday Harbor, Washington. I'd love the recipe for the mushroom and goat cheese appetizer."

"In your September 1997 issue, page 146, you answered a reader's inquiry about why pesto discolors," says Al Herron of Prescott, Arizona. "You offered a traditional solution, but I believe there is a better one: Mix fresh pesto with yogurt, and the pesto will not turn brown over time as it ordinarily does. (For many years I used the olive-oil-on-top trick with limited success.) I have kept leftover pesto mixed with yogurt in the refrigerator for several days with no discernible change in color or flavor. The proportion can vary — as little as one part yogurt to eight parts pesto, or as much as you like for flavor."

"For a dinner with company, I often pop these in the oven with a roast, then serve them on dressed mixed greens as an appetizer," writes Elsie Wollaston of Vancouver, Canada. "I also like to serve them directly from the ramekins as a brunch dish."

This is a great entrée for entertaining or for a special weeknight dinner for your family. Either way, no one except you will know how easy it is to make. And your secret is safe with us.

Charmaine Haravey of Niwot, Colorado, writes: "I love spending my days in the mountains. It's one of the reasons that I moved to Boulder County. But since I started my new job, I don't have as much time to hike, ski, or enjoy my other favorite activity — cooking. Spending time in the kitchen has now become a luxury. Instead of making a complete meal in the evening, I prepare 'single-girl food' — namely cookies, grilled sandwiches, and egg dishes. But I don't use that expression negatively. For me, grilled cheese sandwiches are the ultimate comfort food."

Skillet-toasted fresh breadcrumbs tossed with Parmesan cheese add crunch to this terrific side dish.