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This soup is particularly delicious when made with sweet white corn. Serve it as an appetizer or with an avocado and orange salad for a luncheon or a light dinner.

This recipe uses a combination of direct and indirect heat, which can be accomplished using a charcoal or gas grill. If you have a gas grill, you can easily use it to roast the peppers.

The following recipe can also be made with 1-inch-thick salmon fillets. Can be prepared in 45 minutes or less.

Bake this at least one day ahead.

If time is an issue, you can always buy flatbread crackers, but the store-bought kind will never compare to these homemade ones.

A classic Italian dessert receives a double dose of berries.

"We enjoyed everything about The Peninsula hotel in Beverly Hills — the location, the rooms and the terrific restaurants. The last time I stayed there, I had the most delicious salmon burger at the Roof Garden," says Diana Goldstein of Washington, D.C.. "Now that I've had this version, I may never go back to beef burgers."

Active time: 50 min Start to finish: 4 hr A wonderful welcome to spring, this butter- and oil-free torte gains its richness from pecans. If you want to keep the cake pareve, or if you intend to serve it several times, leave it unfrosted.

This three-in-one dish (chicken, rice, and soup) originated in Hainan, a tropical island off China's southern coast, and has become a culinary staple in Malaysian culture.

"Aunt Gert always made the best strudel," writes Leslie Berman of Skokie, Illinois. "I've adapted her recipe over time, and I get rave reviews when I make this version with dried cherries and chocolate." Serve with hot coffee or tea for an excellent afternoon snack.

(Crostini di Fegatini) Crostini means "little crusts," and in Tuscany, almost every meal begins with a platter of toasted bread slices topped with chopped tomatoes, olive paste or this all-time favorite spread made with chicken livers. Use thin slices of an Italian or French country-style loaf, and serve these crostini with the chicken liver spread on top, or just present the pâté in a pretty bowl surrounded by the toasted baguette slices. Salami and prosciutto would be delicious accompaniments.