Saute

Try preparing this salad for casual luncheons.

Serve white rice with saffron on the side, and orange sorbet topped with chocolate shavings for dessert. Look for the herbes de Provence in the spice aisle at the market.

Migas is the name of a popular Spanish starter of breadcrumbs fried with ham; it's typically served with fried eggs. Here, migas becomes a crouton topping for the salad.

Traditionally, this flavorful sauté would be composed entirely of fresh cèpes (we know them better by their Italian name, porcini) gathered from the forests around Bordeaux. In this recipe, dried porcini mushrooms are supplemented with fresh large button mushrooms.

This meatless dish can do double duty as a main course or a side dish.

Using a salad spinner makes short work of washing fresh spinach, which usually requires several changes of water. Start by filling the spinner bowl with water. Then fill the basket with spinach, submerge it in the water, and stir the spinach to release dirt. Lift the basket out and repeat with fresh water.

Active time: 1 hr Start to finish: 1 hr 20 min

Active time: 35 min Start to finish: 35 min

"While vacationing in northeastern Minnesota, I had dinner at the Cove Point Lodge in Beaver Bay. The highlight of my meal there was called Lucca pasta, a blend of fettuccine, chicken and vegetables in a creamy, slightly spicy sauce," says Debra Adam of St. Paul, Minnesota.

The Kitchen Conservatory, a popular St. Louis cooking school, knows how the superb beef of the Midwest should be cooked. Suitable accompaniments are baked potatoes, steamed carrots and a green salad. Complete the meal with a pear tart.

Red peppers are teamed with onions, toasted pine nuts, fresh oregano and creamy goat cheese in these luscious savory pies. Purchased Boboli cheese pizza crusts make them a snap to prepare. You'll find them in the bread section, specialty food aisle or frozen food section at the supermarket.