Shallot

Serve steamed new potatoes and a stir-fry of vegetables with this entrée to round out the meal.

Jeanne Thiel Kelley, a contributing editor to Bon Appétit, says, "Every year, my family gets together for a big buffet, and soup is always the appetizer. The host greets the rest of the family at the door with a small cup of soup and a glass of wine. Each year the soup changes, but this one is particularly nice. It has lots of flavor and a creamy texture, yet isn’t so rich that it spoils the appetite."

This delicious entrée takes just minutes, making it perfect for a quick weekday supper.

Active time: 20 min Start to finish: 35 min

This dish is ideal for entertaining, because you can prepare the sauce ahead and then simply toss it with the cooked pasta. Do not overcook the shrimp!

"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."

Bourdain embellishes this risotto with black truffle shavings, but we thought it was delicious even without them. We opted for a cost-effective alternative — drizzling the risotto with truffle oil just before serving.

Active time: 25 min Start to finish: 1 1/4 hr

The walnut oil adds a distinctive flavor here. You can substitute olive oil and just sprinkle toasted walnuts over each serving.