Starter

Pack this dip next to an ice pack to keep it cold on your way to the picnic.

The classic Andalusian gazpacho is found all over the region with surprisingly few variations, except for the addition of cucumber and onion—ingredients that have fallen out of favor with chefs who prefer to allow the pure taste of the tomatoes, Sherry vinegar, and olive oil to shine through.

This hearty soup makes delicious use of the flavorful 1/4-inch-thick rinds that remain after wedges of Parmesan have been grated away; they infuse the soup with a nice salty bite as it simmers.

The sauce is a twist on raita, the cooling yogurt side dish served with spicy foods. Like all the best buffet dishes, the eggplant is equally good warm or at room temperature.

This light, refreshing salad is from Pizzeria Bianco in Phoenix.

Drained nonfat yogurt—rather than mayonnaise or sour cream—provides the creamy texture. Start making this dip a day ahead, and try it with apple or pear slices.

"Last night I ate at Sia's in Duluth, Georgia," writes Debra Mager of Norcross, Georgia. "The first thing I did this morning was sit down to write this request for their recipe for yellow tomato soup with chipotle chilies and bacon. It was terrific—the yellow tomatoes made such a nice change."

Wilt the vegetables over low heat, stirring often so they do not burn.

"Michael Kornick's hip mk restaurant in Chicago has quickly become one of my favorite places for a special dinner," writes Thien Sylora of Chicago, Illinois. "I had a terrific gazpacho there."

This salad, crunchy with red pepper and fennel, pairs well with the broiled trout or with grilled lamb or chicken.

Be sure to use the whipped cream cheese sold in tubs—it will give this dip a smooth, light texture—and not the regular cream cheese in blocks. If the dip seems a little salty, just serve it with unsalted chips.

Just about every book we've ever seen on southwest cooking includes a recipe for one of the spicy cornbreads of the region. Once you've tasted one, you'll know why — they are really delicious. This version is more of a pudding than a bread because it is quite moist and cheesy in texture. It makes a wonderful side dish to replace potatoes or rice, or it is quite satisfying eaten as a light entrée or lunch with a salad of fresh young greens.

The ultimate onion dip? You decide.

While staying at the Hotel Villa Flori, which overlooks Italy's Lake Como, I had an outstanding pasta with a chunky pesto sauce," says Patty Owens of Walnut Creek, California. "Is there any chance the chef would share the recipe?" This pesto sauce includes walnuts, a variation on the classic recipe. To give the dish a creamy quality, add some of the pasta cooking water to the sauce.

Risotto, by definition, is made with rice. But other grains—like the barley in this main-course recipe—can be prepared in the same style with equally terrific results. Toasting the barley enhances its nutty flavor and keeps it from getting soft and mushy.

We love this dish on its own, but a sprinkling of Parmigiano Reggiano and fresh basil can be a nice addition. If you can get fresh ricotta, by all means use it here.

If you're bored with corn on the cob, this is an excellent way to use fresh corn. The fritters alone would also be delicious for breakfast, topped with maple syrup, or as a side dish for a ham dinner.