Bacon

"I enjoyed a delightful dinner at Restaurant Claes Claesz, an intimate place located in the Jordaan district of Amsterdam," writes Gretchen Method of Northville, Michigan. "Their cream of parsnip soup was simply wonderful. Could you get the recipe?" There is no cream in this soup—pureeing the ingredients creates the silky texture.

Can be prepared in 45 minutes or less.

We cooked our sausages and sauerkraut with the Oktoberfest beer that we're serving with the dish. Using a lager like this results in a deep, caramelized flavor.

Can be prepared in 45 minutes or less.

Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of hamburgers and hot dogs. Then one day he chopped up an avocado, along with lettuce, tomato, and bacon, added some salad dressing, and had the result for dinner. A few days later he elaborated on his creation, adding other ingredients he had picked up on his way to the restaurant: chicken breast, chives, egg, watercress, and a wedge of Roquefort. This salad became a staple at the Brown Derby and, eventually, an American classic.

"When I was a kid, corn was often served with the turkey dinner in our house," says Jim Fobel, cookbook author. "Even though corn season was over, my mom thought that it seemed appropriate for the meal. Here, I've used corn to make little pancakes. The good news is that they can be made a day ahead and then rewarmed in the oven just before serving."

This recipe can be prepared in 45 minutes or less.

Active time: 20 min Start to finish: 20 min

Can be prepared in 45 minutes or less.

For a more colorful presentation of this down-home dip, we reserved some bacon, bell pepper, scallions, and basil for garnish. Can be prepared in 45 minutes or less.

A stylish dinner party dish with a bonus: Much of the prep work can be done a day ahead. At the store, have the butcher bone and trim all of the fat and membrane from a 4 3/4-pound center-cut veal rib roast, resulting in a 3-pound oblong boneless veal loin.

A delicious twist on clam chowder, this hearty winter soup is full of tender scallops and smoky bacon.