Sun-Dried Tomato

To complement this Provençal-style entrée, sprinkle torn radicchio with oil, vinegar and Niçoise olives, and mix chopped chives and grated Parmesan into pasta. Finish with a purchased lemon tart. Can be prepared in 45 minutes or less.

Buy steaks that are at least 1 1/4 inches thick; that way, they can be seared without getting overdone. The Mediterranean-flavored butter adds a great taste accent. Also offer mashed potatoes and steamed broccoli, and drink a Burgundy or Pinot Noir.

"I developed this recipe last winter and think it makes excellent cold-weather fare," says Lora Anderson of Cincinnati, Ohio.

Round out the picnic with a green bean salad, peaches, and biscotti.

Here's a tangy condiment for holiday entrées; try it with pork tenderloin, roasted chicken or turkey. Begin preparing the relish a day ahead to allow the flavors time to blend.

It’s unclear just who the Louis of Crab Louis salad fame was; perhaps he was affiliated with the Olympic Club in Seattle, where opera star Enrico Caruso, who visited there in 1904, is said to have fallen in love with the crab salad. San Francisco also claims the dish, which reached its zenith there in the teens, as a specialty at Solari’s restaurant and at the St. Francis Hotel.

I've seen portobello mushrooms in so many restaurant dishes lately that I decided to develop my own recipe," says Eileen M. Watson of Oviedo, Florida. "I like to serve these stuffed mushrooms as an appetizer when I entertain, but they also make a terrific meatless entrée."

Can be prepared in 45 minutes or less.

Buckwheat noodles give this classic spring pasta dish a nifty twist. Uncork your favorite Chardonnay.

The warm goat cheese toasts make delicious croutons for the salad, but they would also be an easy hors d'oeuvre.