Saute

Not to worry: There's just enough bacon in the snappy dressing to add flavor but not much fat to this colorful salad. Serve it alongside grilled chicken or fish for a healthful summer dinner.

This recipe can be prepared in 45 minutes or less. This spicy pasta dish is a real treat for mushroom lovers. Use as many different varieties as you can find.

Active time: 20 min Start to finish: 20 min

This dish combines aroma and flavor in a unique fashion: Bowls of steaming rosemary vapor accompany the luxurious main course. The piney fragrance of fresh rosemary adds another dimension to the taste experience.

Sautéeing duck foie gras is not hard to do, but be careful; otherwise, you'll end up with a puddle of very expensive melted fat.

Active time: 30 min Start to finish: 30 min

Andrew Engle is the chef at The Laundry in East Hampton, N.Y. This eatery has been a Long Island classic for years. How great that striped bass is available year-round! "If the fish is thinner than 3/4 inch, do not turn it," Andrew says. "Just cook it skin-side down."

"I go to Spain frequently, and I've tried many kinds of paella there," says Bruce Cummings of Baltimore, Maryland. "Recently, though, I discovered an outstanding one right here in Baltimore, at Tio Pepe Restaurante."

In many parts of the country, pierogi, Eastern European dumplings, are sold fresh and frozen in supermarkets. Like premade egg rolls, they've become a convenience food for cooks with limited time. Served with the cabbage and bacon, they're all you need for dinner. These turnovers are typically deep-fried, or boiled and then panfried. Instead, we used a method often employed for cooking frozen Asian dumplings and found it works very well. If pierogi aren't sold in your supermarket, try a local Polish or Eastern European deli.

Purchased roast chicken and frozen corn kernels simplify the preparation. Serve the chowder first, then a variety of grilled sausages with the mixed-greens salad and corn bread alongside. Kids will likely prefer the Pastry-Wrapped Sausages over plain grilled ones.

We like these shrimp with corn on the cob, crusty bread, and a salad of summery greens. For dessert, offer a strawberry tart.

The cheese-filled salmon rolls are sliced into rounds for a lovely presentation. They make an elegant appetizer and would be delicious served with Pinot Noir.

Steamed Swiss chard and buttered egg noodles sprinkled with chives are nice sides for this Hungarian-inspired meal. Apple strudel makes the perfect dessert.

Begin the meal with toasted baguette rounds topped with sautéed wild mushrooms. Marinate the chicken three to six hours before cooking. what to drink: A crisp, fresh white wine, such as a California Sauvignon Blanc.

Maple syrup brings sweetness and warm color to the pork. Wild rice pilaf, brussels sprouts and a Gewürztraminer would be nice accompaniments.

Active time: 30 min Start to finish: 1 hr

Complement this earthy entrée with braised brussels sprouts and buttered orzo. Warm gingerbread squares make a great ending.