Bon Appétit

George Hendrix of Carbondale, Colorado, writes: "My family is usually in a hurry, so dinner has to be on the table fast. The stir-fry doesn't require much preparation and the oyster sauce gives it rich flavor, which means I don't have any trouble getting my teenage boys to eat the vegetables."

A new take on carrot cake.

For an added surprise, place a couple of raspberries or pieces of chopped pear in the center before baking. Serve with a dollop of crème fraîche, if desired.

A thoroughly modern take on the classic baked potato with sour cream.

Note that the chops need to marinate for at least three days, so begin preparing this dish well in advance. What to drink: A white wine with snappy acidity and lemon-lime notes, like dry Riesling or Grüner Veltliner.

This recipe makes plenty of extra walnuts; they are delicious tossed in salads, crumbled over ice cream, or served with drinks.

My favorite recipe for the Bloody emerges from years of experimentation. Think Jonas Salk behind a bar. What I have come up with in my lab is:

Real French Muenster (available at specialty foods stores) will make a big difference in this soufflé. What to drink: A dry white wine with plenty of perfume, like Gewürztraminer.

Use a mandoline to cut the parsnips easily.

This vegetarian starter has an incredibly silky texture, but less than a tablespoon of butter per serving.

Top with chopped fresh cilantro, red onions, and grated cheddar cheese, if you like.

This quick-to-make cornbread is a delicious — and unusual — side for the Steamed Clams with Pasta. Improv: No pancetta? Regular bacon works, too.

Crème fraîche is a cultured cream with a rich, silky texture and a nutty, tangy flavor that's well worth seeking out for this recipe. Look for it at some supermarkets and in the dairy section of specialty foods stores. Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.

The entrée and side dish roast together for a quick yet elegant meal.

Without the ice cream and served warm, these make a great brunch dish.

For subtle spice in this Asian-inspired soup, use half a red chile; add a whole chile for a good punch of heat.

Baker's sugar, a favorite of pastry chefs, is also called superfine sugar. It measures the same as regular but dissolves more quickly. It's available at some supermarkets. You can also make your own by whizzing granulated sugar in a food processor until powdery.