Lettuce

Pick up stuffed grape leaves, marinated mushrooms and crusty bread from the deli to round out the menu. Finish with an almond tart and brandied espresso.

Beets--both pickled and boiled--have long been a popular German side dish for meats. The sour cream dressing gets a kick from vinegar and mustard.

One of the best ways I know of serving a dish the second time around is to dress up the leftovers in tortillas, bake them in a spaghetti sauce, and top them with crunchy stuff. Even a picky kid might not recognize last night's dinner — if you're lucky. You can use the same fillings and toppings you would with tacos or try some others.

Chipotle hot sauce and queso fresco can be found at Latin American markets and at many supermarkets.

Shake up some Margaritas (limeade for the kids) and slather grilled corn on the cob with cumin-seasoned butter. For dessert, top fudge brownies with coffee ice cream and Kahlúa.

To make the salad, Mary uses leftovers from a roast chicken and adds giardiniera, Italian-style pickled vegetables.

At the restaurant, they use Champagne in the salad dressing. We've simplified it with white wine vinegar, but if you've got a bottle of the bubbly open, feel free to substitute.

Look for hearts of romaine near the bagged lettuces in the produce section.

You can substitute flour tortillas for lavash.

The great flavor of toasted cumin adds a nice dimension to this easy side dish. It's an extra step that is definitely worth it.

"Five years ago, I threw my first dinner party," writes Kristin McGill of Chicago, Illinois. "It was a memorable night with good friends, great food and lots of wine. That night, cooking became my passion. And despite all of the effort, I still love to throw parties. My husband, Henry, and I host get-togethers once or twice a month. I do most of the preparation — admittedly that's because I enjoy cooking so much that I prefer to have the kitchen to myself. But I have to confess that since I started sharing the counter space, I've discovered we make a great team." Pair this lovely side or first-course salad with the Blue Cheese Toasts. Add cooked, peeled shrimp for a lunch entrée.

For this traditional Asian fondue, raw strips of chicken are cooked quickly at the table in a pot of boiling broth. Guests then place the cooked chicken strips on lettuce leaves, add noodles and whatever garnishes they choose, roll up the leaves and complete the packages with a bit of the Sweet-and-Spicy Dipping Sauce. When all of the chicken has been eaten, divide the remaining broth among the guests.