American

Active time: 10 min Start to finish: 45 min

The William Archer play The Green Goddess had a run in San Francisco in the 1920s. Star George Arliss, dining at the Palace Hotel, was served a specially created salad with this green-hued dressing.

This updated classic adds dashes of red — and depth of flavor — to the usual apple, celery, and walnut mix. Make the salad ahead and refrigerate, then add the watercress and pecans right before serving.

This recipe was developed by Houston pastry chef Pamela Manovich, with the help of Girl Scout Laura Watkins.

At least two San Francisco establishments — Solari's restaurant and the St. Francis Hotel — have laid claim to this classic. Both places reportedly started serving crab Louis around 1915.

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

"My sister, who lives near Chicago, takes me into the city for dinner at Erwin restaurant whenever I visit her," says Marion J. Matczynski of Parma Heights, Ohio. "One time I tried the peanut mousse cake; it was to die for."

Active time: 15 min Start to finish: 25 min

Ambrosia is fruit dessert that is also a salad. We Southerners always add it to Thanksgiving and Christmas menus to allow us to have the illusion that we're not in too much trouble with our diets, because after all, "We only had ambrosia for dessert!" The better the oranges in it, the better it is. Splurge and get flavor-filled navel oranges if you can. In any case, seedless oranges are a must. If there are going to be children at the meal, you can add maraschino cherries—sans stems. My mother always did, perhaps because one of my treasured memories from childhood was when my father took me to the men's club and ordered me a Shirley Temple with a maraschino cherry. I ate nearly a whole bottle, thanks to the indulgent waiter.

Pre-marinated pork tenderloins can be found in the supermarket meat section. To round out the meal, add a romaine salad dressed with Dijon vinaigrette and a basket of warm cranberry-corn muffins; finish with wedges of apple pie and sharp cheddar cheese.

Traditionally, the tortillas are fried in oil until soft. We've omitted the oil by wrapping the tortillas in damp paper towels and heating them in the microwave. Serve the enchiladas with the Ranch Beans and Mexican rice with tomatoes and onions.

Offer seasoned tortilla chips alongside, as well as bagged lettuce tossed with ranch dressing. Try vanilla pudding topped with diced pineapple for dessert.

These crab cakes are flavored with the "holy trinity" of Cajun cooking: onion, green bell pepper, and celery. Serve them with a helping of coleslaw or a green salad.