Carrot

This recipe was inspired by a dish that a group of our food editors enjoyed at Chez Maître Paul, a Paris bistro. As the name suggests, poulet à la fermière contains a farmwife's bounty—chicken, cheese, vegetables, and herbs.

Active time: 40 min Start to finish: 40 min

This pretty salad would be great alongside grilled sausages, chicken, or burgers.

Wolf Blitzer's family serves this moist, not-too-sweet Bundt cake as a side dish. A warm slice would also be delicious for breakfast. Use the large holes of a box grater to prepare the carrots.

Mung bean sprouts, commonly known simply as bean sprouts, are available in the produce section of most supermarkets.

Healthy eating was always a priority in my mother's kitchen, and this colorful, delicious dish continues to be a staple at our Thanksgiving and Christmas tables. Using dried bread crumbs will create a crispy topping, while fresh bread crumbs produce a more tender result. Active time: 1 hr Start to finish: 1 1/2 hr

Nancy Scott of Cranston, Rhode Island, writes: "I attended a wine tasting festival in Newport a while ago and enjoyed a shrimp ceviche prepared by Andrew Dicataldo, the executive chef of Patria, in New York City. Can you get the recipe?" In this recipe, the shrimp are cooked by quickly boiling them, whereas in a traditional ceviche the seafood, marinated in a spicy mixture of lemon or lemon-lime juice, appears cooked but isn't. Active time: 2 hr Start to finish: 2 hr

Although bisques tend to be thick and creamy, the following intensely flavorful version is light, with very little cream added.

Buttered potatoes accompany this simple, sophisticated dish at Gugelhof restaurant.

Cool and refreshing yogurt enhanced with fresh mint, cilantro and basil tops this hearty curry-flavored soup.

"While my husband and I were vacationing in the Cayman Islands, we had the pleasure of dining at Fidel Murphy's Irish Pub on Grand Cayman," writes Regina Stewart of Acworth, Georgia. "We travel a lot and have enjoyed many good Irish stews, but the pub's rendition is the best ever."

Active time: 2 hr Start to finish: 3 1/2 hr (includes making stock)

To make this easy dish even easier, prepare just the dressing and use two cups of packaged broccoli, coleslaw, a mixture of shredded broccoli stems, carrots and red cabbage.

These rolls are baked instead of deep-fried, making them a healthful, satisfying alternative to traditional egg rolls.

We make this rich, intensely flavored stock for our mushroom soups, sauces, and ragouts. The dried shiitake mushrooms give the stock depth and tremendous flavor. They're readily available in the Asian section of most grocery stores, but if you can't find them, substitute another variety of dried mushrooms — fresh mushrooms alone will make a weak stock. This stock freezes well.