Bon Appétit

Browned butter is butter cooked to a browner, nutty-tasting stage. It adds lots of flavor to the steamed squash.

Peperoncini, breadsticks, and orzo mixed with sliced oil-cured olives would round out the main course beautifully. End with raspberries and sweetened whipped cream.

A beautiful dessert that's just right for the season. Begin making it at least three hours and up to one day ahead. What to drink: Marsala or Asti.

Cilantro and lime lend a bit of Mexican flair to this sandwich.

Serve this dish on a bed of orzo to capture every drop of the tart, creamy sauce. After trimming and slicing each artichoke, immediately place the quarters in the pot of lemony water so that they won't turn brown. What to drink: Sauvignon Blanc.

Serve with minted iced tea and tabbouleh, then offer baklava and cherries for dessert.

Every small town in Georgia seems to have its own peanut-dessert specialty for the holidays. This one features a creamy no-bake peanut butter filling in a crisp chocolate-crumb crust.

Carey Paquette of Arlington, Virginia, writes: "My boyfriend and I cook almost every night as a way to unwind. It's nice to come home after a hectic day and make dinner together rather than pull something prepackaged out of the freezer. One of our favorite things is grilled vegetables. I'm always adding them to meals, since they don't need a lot of preparation. They're the key ingredients in my popular chicken sandwiches."

Rita Seger of Peru, Maine, writes: "My husband, a friend, and I hiked a spectacular trail along the rocky cliffs of the northern Maine coast. After roughing it for a couple of days, we enjoyed a night at the Weston House Bed & Breakfast in Eastport. The next morning, one of the owners served a delicious version of eggs Benedict and mentioned that the sauce was easier to make than a typical hollandaise. Could you request the recipe?" In this quick variation on eggs Benedict, mayonnaise flavored with mustard and orange juice replaces the traditional egg yolk and melted butter sauce.

The halibut is delicious with sautéed green beans and steamed new potatoes. End with espresso granita or ice cream with grappa.

Caramelized pears plus dried apricots, cranberries, and prunes add intense fruit flavor to this stuffing from Rochelle Palermo Torres, a freelance recipe developer and cooking teacher.

A complete vegetarian main course, with fresh herbs and Moroccan accents.

The salty anchovies complement the briny sweetness of the crabmeat. Buttermilk lightens the dressing and makes this version of the classic Caesar especially delicious.

Crab and mushrooms have always made good dining companions, but never more so than in this velvety soup. Serve it as the first course at a dinner party or as the centerpiece of a soup supper, with corn bread on the side.

Beurre blanc — "white butter" — is the classic French sauce made with a reduction of vinegar, white wine and shallots. Beurre rouge is a colorful sibling, made here with a combination of red wine vinegar and red wine, which give the sauce a nice tang.