Cured Meat

San Francisco is famous for its sourdough, and a wide variety of apples are grown in Sonoma. In this sensational dressing, both ingredients are combined with almonds, which are harvested throughout the state. If you are roasting a turkey in a 350°F oven, cook the stuffing alongside, covered for 45 minutes and uncovered for about 15 minutes.

Pair this dish with white rice pilaf made with chopped dried apples.

This recipe can be prepared in 45 minutes or less.

Whether you're watching the Super Bowl or just having friends over for a party, these potatoes are a great hors d'oeuvre. Feel free to double the recipe if you're expecting a big crowd.

Hélène Wagner-Popoff writes, "My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. The fact that I live in the country — with the luxury of having a garden full of wonderful ingredients — makes it easy for me to love cooking. I like to surprise my family and guests with unexpected flavor combinations that don't take a lot of effort."

Laura Trevino of Washington, D.C., writes: "This hearty chowder is the perfect thing for a chilly evening. Serve it with dark beer and crusty bread or oyster crackers."

Rich and decadent, these are a surefire way to please a crowd. Use mushrooms that are slightly larger than bite-size because they will shrink a little when cooked. The mushrooms can be prepared the day before and then baked prior to serving.

What to drink: Baron zu Knyphausen 2001 Riesling Spälese Kiedricher Sandgrub.

These hors d'oeuvres are light, flaky and absolutely addictive. They are also simple to prepare and make a big impression — just what you want in party food.

This is a great entrée for entertaining or for a special weeknight dinner for your family. Either way, no one except you will know how easy it is to make. And your secret is safe with us.

Active time: 1 hr. Start to finish: 1 hr.

Can be prepared in 45 minutes or less.

Toasted coriander seeds and radishes give this salad — a twist on the classic frisée aux lardons — an appealing spiciness. In typical French fashion, the salad is served after the main course and before dessert. Accompany this with fougasse, a large Provençal flatbread, or other French bread.

This salad yields generous portions. Combined with a loaf of crusty bread, it’s easily a meal in itself.

Alice Marcus Solovy of Skokie, Illinois, writes: "Although I'm retired now, I like recipes that are fairly quick. Usually I'm just cooking for my husband and daughter, but occasionally we're joined by our eldest daughter and her family. When it comes to getting dinner ready, I have a system. While the main course is cooking, I'll prepare the potatoes and other side dishes. When guests come over, I'm not too fond of letting them help in the kitchen. I'm kind of a tyrant that way. I'd rather make dinner myself and have it all ready." To cut down on the cooking time, these potatoes are cooked in the microwave first, then stuffed and rewarmed in the oven.