Portobello Mushroom

"The bruschetta topped with portobello mushrooms and caramelized onions at Tapas 177 is one of the best things I've eaten in this town," writes Laurence Schacht of Rochester, New York. "I'd like to re-create this dish at home for my friends." The restaurant-style results of this recipe are worth the effort. Use roasted red peppers from a jar instead of roasting fresh ones, if desired, and note the do-ahead steps.

These mushrooms and tomatoes make great side dishes and add zing to sandwiches, salads, and risottos. But we think they're best tossed with pasta and a little extra-virgin olive oil and chopped flat-leafed parsley or basil leaves.

This earthy pasta dish is delicious made with the wide, long noodles called pappardelle, or with the thinner and more readily available fettuccine.

H.F. Lippincott of Montgomery, Alabama, writes: "The chicken marengo at O'Briens Bistro, in Pensacola, Florida, is delicious. I'd love to have the recipe."

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.

Serve a nice bottle of Merlot alongside.

This was inspired by a dish created by Alex Padilla, sous chef at Boulevard, the San Francisco restaurant owned by Aidells's wife.

Offer the salad with grilled steaks and some bread for mopping up the juices.

This recipe can be prepared in 45 minutes or less. The mushroom caps are the pizza "crusts." Chopped pepperoni, onions, olives or bell peppers also make great toppings.

Wendy Popp of Richmond, Virginia, writes: "My job as a physical therapist and my hobby, horseback riding, keep me pretty busy. But my sons — Sammy, two, and Weston, four — keep me moving the most, which has changed my cooking style. I used to be much more experimental, but now I need low-maintenance, tried-and-true recipes that will please the boys (including my husband, Jim) and impress dinner guests."