Rosemary

Yams are blended with regular russets in a nice rendition of mashed potatoes. If you decide to double the recipe, use a 13x9x2-inch glass baking dish.

Be sure to bake these breadsticks until they are very crisp.

"During my first trip west of the Mississippi, I had dinner at an extraordinary restaurant called The Fort, in Morrison, Colorado," says Marcia Walsh of Westford, Massachusetts. "I enjoyed both the ambience and the food, especially the rib roast." The vegetable-herb coating gives the roast extra flavor. This is an easy holiday entrée.

Make this intriguing sauce ahead, then just heat it up while the pasta cooks.

Uncork a Cabernet Sauvignon or Burgundy to serve with dinner.

This recipe was created to accompany Mozzarella, Arugula and Marinated Tomatoes on Focaccia .

Similar to the whipped feta spread at Papagus Greek Taverna in Chicago.

Can be prepared in 45 minutes or less.

Ami Askins of San Diego, California tried a garlicky dipping oil at Grappa in Park City, Utah. And although bottles of the oil are sold at the restaurant, she'd like to be able to make it fresh at home. Try this versatile dipping oil with bite-size pieces of your favorite breads — or drizzled over sliced tomatoes.

Mashed potatoes or squash side-dishes would be perfect with this.

"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." For an elegant luncheon or dinner-party presentation, spoon each serving of this main-course salad into individual bowl-size radicchio leaves.

In 1997, my Tra Vigne crew and I cooked for a week at the Mandarin-Oriental in Bangkok, Thailand. The hotel's chef wouldn't let me leave without giving him this recipe. It will look familiar to everyone, but wait until you taste it.

You'll want to get this started a day ahead.

Leftover onions keep in the refrigerator for about two weeks.

Lombo di Maiale Ripieno di Mortadella con Patate Arrosto This dish was inspired by a truffled mortadella we tasted in Rome. Good-quality mortadella can be found at butcher shops, at Italian markets, and even in the deli section of many supermarkets. Active time: 1 hr Start to finish: 1 1/4 hr

Offer grilled zucchini slices and a deli pasta salad alongside. Dessert? Berry tartlets from the bakery.

Potatoes roasted with olive oil and chopped fresh rosemary are a nice accompaniment. What to drink: Poggio del Sasso.