Leafy Greens

Throughout World War II, everyone who had even a little plot of land was encouraged to grow a vegetable garden. Back then, this comforting soup would most frequently be made from water and contain no chicken, which was a Sunday treat. For convenience, you can skip the first part of this recipe and use six cups of stock or canned broth and omit the chicken altogether. But if you want to make the stock from scratch, be sure to do so a day ahead.

Having relatives who live near Lansing, Illinois, gives Janice and Paul Abrinko a reason to visit that part of the country—and after trying the veal with Gorgonzola sauce and red cabbage at Cafe Borgia, they have one more reason to go.

The freshest greens and a blend of sweet and savory ingredients are the secrets to the appealing first course for this Italian dinner.

To offset its bitterness, the endive is caramelized with sugar in this recipe.

Bibb and Boston are both types of butter lettuce; you can use either in this recipe. What to drink: An Australian Sémillon, or a California Chardonnay or Chenin Blanc will stand up to the rich flavors in this meal.

Fragrant lemongrass, chilies and a sweet and tangy sauce flavor this classic Thai appetizer.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Seared beef tenderloin with Mustard-Horseradish sauce. Guests place the beef atop baguette slices to make miniature open-face sandwiches.

Active time: 20 min Start to finish: 20 min

We thought of this dish as a main course for lunch, but it would also be great for dinner, particularly with grilled steak. (Serves four as a starter or side dish.)

Can be prepared in 45 minutes or less.

A great brunch treat.