Salad

"I am 76 and consider myself a very good cook," writes Dorothy Harley of Norco, California. "I've always looked forward to receiving your magazine. Some recipes I try, love, and make over and over. One recipe I remember most is a shrimp and avocado salad. For our 25th anniversary, I cleaned and cooked 25 pounds of shrimp myself for the dish — it was a hit. And for my daughter's wedding, 21 years ago, I made it again. I'm sure that if you reprinted the recipe, you'd receive praise." Active time: 1 hr Start to finish: 25 hr (includes marinating)

Serve with crusty bread to sop up the juices.

Try this with ciabatta or whole wheat bread.

Even the ranch dressing gets a Cajun kick in this lively main-course salad.

Bacon drippings add extra flavor to the dressing. Crumble some Gorgonzola cheese over the finished salad for even more punch. Serve with: Tomato soup with a dash of Tabasco and corn bread squares. Dessert: Brownies topped with coffee ice cream.

If you can't find Thai anise basil and Thai lemon basil, you can substitute Italian basil and lemon balm (the latter is available at farmers markets and specialty produce stores).

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

Active time: 20 min Start to finish: 20 min

Active time: 30 min Start to finish: 2 1/2 hr

Here's a tangy dressing that is great on sliced tomatoes, mixed greens, hard-boiled eggs, or cold steamed potatoes.

When buying green beans, look for the skinniest ones—they have the best texture. Offer plenty of crusty bread, and open a bottle of Cabernet Sauvignon to go with this hearty main-course salad.

Many packages of pork tenderloin contain 2 tenderloins weighing about 3/4 pound each. If you happen to get a package with 1 larger tenderloin, simply cook it a little while longer.

"In our family," writes Georgia I. Chletcos of Upper Darby, Pennsylvania, "we have a saying that the Greek kitchen is the original twenty-four-hour diner: It never closes. And being from a Greek family, I can say unequivocally that food is the center of our lives. As I've gotten older, preserving this tradition has become more important to me, so I've started experimenting with family recipes, including this one." Enough for a large family and guests, too.

Use red or yellow watermelon (or both) for this summery dessert, and pair it with the best store-bought brownies you can find.

"Out of necessity, I've developed a love for quick cooking," writes Judy Wilkins of Tyler, Texas. "Between my musician's hours (nights and weekends as an accompanist for local choral groups) and teacher's hours (daytime piano lessons), my schedule can be nuts. When I do have the chance to cook dinner on a weeknight, whatever I make can't take too long — and it has to taste great."

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