Oyster Mushroom

Serve buttered green beans with this, and uncork a chilled Viognier.

What to drink: Gainey Vineyard 2000 Sauvignon Blanc, Limited Selection, Santa Ynez Valley, or another full-bodied, heavily oaked Sauvignon Blanc.

Roasting the asparagus intensifies its flavor and is easy to do.

At The Riviera restaurant in Dallas, this delicious main course is teamed with steamed asparagus and fingerling potatoes roasted with rosemary.

Top these tostadas with guacamole.

"Recently I had dinner at Highlands Bar & Grill in Birmingham, Alabama. To say I was dazzled by the baked grits is not overstating the case," writes Mary Lane Stiglets of Jackson, Mississippi. "This divine and truly southern recipe should be printed in your magazine for all to enjoy."

"When I was staying at the Metropolitan Hotel in Toronto," writes Constance M. Shertzer of Indiana, Pennsylvania, "I discovered a fabulous restaurant there called Hemispheres Restaurant and Bistro. The pasta with mushrooms and tomato sauce was as good as any I've ever had in Italy."

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.

Crisp rounds of potato are layered with wild mushrooms in this hearty dish. Prepare both galettes in the morning, then reheat them after the turkey comes out of the oven.

This recipe yields enough to have leftovers the next day. Serve with glasses of beer or Zinfandel for a warming autumn supper.

Use fresh button mushrooms if wild mushrooms are hard to get; you will still have delicious results. Yukon Gold potatoes have a pale yellow color and a buttery taste that adds to the richness of this dish.

"My husband and I ate dinner at the Dilworthtown Inn, a colonial-style restaurant in West Chester, Pennsylvania," writes Judy Kamp of Oxford, Pennsylvania. "I'd love to know how to make the creamy mushroom soup we both had to start the meal."

Serve this flavorful roast with its rich mushroom gravy, the mashed potatoes here and sautéed carrots. A fruity Zinfandel would make a good wine choice.

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