Cheddar

Rick Rodgers, cookbook author and teacher, says, "I've always thought of mashed potatoes as an everyday way to serve potatoes, but scalloped potatoes really say special occasion to me. Thanksgiving, Christmas, Easter—they all call for scalloped potatoes, not something as humble as mashed. And since I've never been one for bland food, I kept fiddling with the amount and types of cheeses until I got this full-flavored version. If you like it with turkey, wait until you try it with the Easter ham."

Poblano chilies (fresh green chilies), tomatillos (green tomato-like fruits), dried corn husks, and Masa Harina are found at many supermarkets and Latin American markets.

We like to think of these as an American version of gougères.

Purchased puff pastry simplifies this flavorful starter. What to drink: Open a bottle of Champagne or Sancerre to pour with the cheese twists and the Corn and Lobster Chowder.

Donovan Clark of London, England, writes: "I met chef Jean-Yves Bath a couple years ago while I was dining at his elegant Michelin one-star restaurant, Bath's, in Paris. He had renovated an old Chinese eatery near the Champs-Élysées, and it was the perfect setting to showcase the food of his native Auvergne region. The simple cheese ravioli dish I had that night was unforgettable." For a vegetarian version of this recipe, mushroom or vegetable broth could be used in place of the beef broth.

Ground turkey would make a fine substitute for beef in these Southwest-style burgers (grill until cooked through).

For accompaniments, toss watercress and thin slices of red onion with Dijon vinaigrette, and add chopped fresh basil to stewed tomatoes. Pecan pie can top it off.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

"Cooking with friends — that's pretty much what my life has been about," writes Louise Pickerel of Muskogee, Oklahoma. "When I moved here from Texas ten years ago, it was hard to leave the people I'd known for so long, but I've probably met two hundred new people since then. I have always entertained, but now that I'm retired, I finally have more time to play bridge and cook." Louise likes to serve this chunky soup with ham or roast beef sandwich wraps.

This soup stands on its own as a main course when paired with a green salad and some crusty bread.

A crisp, buttery crumb topping and a touch of curry make this variation special.