Sausage

"When I lived on Chesapeake Bay, I had access to the freshest seafood, and I still love cooking with it," writes Bobbi Claibourne of Tucson, Arizona. "Having promised to bring a dish to my in-laws' holiday dinner last year, I paired clams with sausage for this starter, which is now a new family favorite." Offer crusty bread with this to soak up some of the juices.

A sweet-and-hot glaze dresses up purchased breakfast links. If you prefer extra spice, use the sausages labeled "hot and sweet links."

Don't skip the green peppers when making these sandwiches. They give just the right balance to the pepper mixture, slightly cutting the sweetness of their red and orange companions.

Chinese broccoli (gai lan) is always sold flowering, though its buds are usually still closed.

Cut into slim wedges for an appetizer or into larger pieces for a main course.

Cid Prevost, Kansas City, Mo.
An ad director who collects cookbooks (last count: 300-plus), Cid grows 14 varieties of herbs in her garden: "For this chili, I use my own cilantro, basil and bay leaves."

Complete the menu with a tomato and red onion salad, sourdough bread, and poached pears (or canned) with raspberry sauce.

You can grill any cooked sausage you like for this sandwich, but we recommend kielbasa or kosher salami (not dried beef). Active time: 25 min Start to finish: 30 min

Poblano and jalapeño chiles, tomatillos, and cilantro account for the recipe's title. Serve with: Mexican beer, warm tortillas, green salad, and lemon sorbet.

Fideuà is the Catalan name for a favorite baked noodle dish.

This ragù would also be excellent served over instant polenta instead of pasta.