Broil

Can be prepared in 45 minutes or less.

When the weather permits, Deborah grills the vegetables on the barbecue. This recipe can be prepared in 45 minutes or less.

Here's a great prelude to a main-course pasta.

A flavorful sauce for grilled lamb or chicken.

An Italian dish that's great with brunch, or as a light lunch or appetizer on its own.

Can be prepared in 45 minutes or less.

These chicken wings, inspired by a Macanese recipe, bring together flavors of Portugal, China, and Africa, which were connected through the trade routes and colonization of Macau.

Cunetto House of Pasta in St. Louis has an excellent grilled skewered chicken entrée. Sometimes I even make a special trip just to have it. Could you request the recipe? Georgeann King Memphis, Tennessee

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

Serve with grilled chicken or fish. Also great with light goat cheese and French bread as an appetizer.

Made in minutes and very festive. Pour a chilled dry white wine.

Active time: 50 min Start to finish: 50 min Goodale's, on Second Avenue in New York City, became a favorite watering hole of Gourmet's staff after the magazine moved into its new headquarters at 777 Third Avenue in 1965. Goodale's owner, Perce, was renowned for wearing Bermuda shorts all year round. He also gave his name to this popular appetizer. Baked clams were a favorite first course in the '60s, but were often disappointing mushy mounds with nary a minced clam to be found. Goodale's version, which features whole clams and uses packaged stuffing, is the best and most straightforward we've tasted.

A decadent, impressive dessert that appeals to everyone's inner Boy Scout or Girl Scout. Begin preparing this dish a day ahead.

Active time: 20 min Start to finish: 25 min

If mini pita breads are unavailable in your area, split larger pita breads horizontally in half and cut out smaller pita rounds using a 3-inch-diameter biscuit cutter. You can streamline the process by preparing both the chicken salad and the toasted pita rounds one day in advance.

"This past year, I've enjoyed more opportunities than usual to travel and dine out," writes Tony Solomita of Arlington, Virginia. "Instead of a photo album, I'd like to create an album of recipes from these new favorite restaurants. I'll start with a dessert: the berries with custard sauce from L'Auberge Chez François in nearby Great Falls." For these individual desserts, a light, foamy custard called a sabayon is poured over berries and broiled until just brown.