Bean and Legume

"Dinner at J. Alexander’s in nearby Troy is a treat my family enjoys regularly, and there’s one thing we always order: the chicken soup. says Katie Randlett of Wixom, Michigan."Although it sounds ordinary, this version definitely isn’t — it has a rich, creamy texture, and it’s full of goodies like pasta, sugar snap peas and carrots." Sugar snap peas add crunch to this comforting soup. The restaurant uses penne pasta, but macaroni would also work well.

Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.

(MINESTRA DI CAMPAGNA) Creativity with simple ingredients is one of the themes of Sicilian cooking. There's no better example than this bean and vegetable soup, which some say evolved from food that fifteenth-century galley cooks made for mariners. Serve an island dry red wine such as Corvo with this.

Active time: 15 min Start to finish: 30 min

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of the brand’s 50th anniversary.

Colorful, refreshing and delicious.

Round this out with warm pita bread, rice and carrot pilaf, and some plain yogurt. Mint tea and pistachio baklava are a great finish. Can be prepared in 45 minutes or less.

Serve with: New Zealand Sauvignon Blanc • saffron-scented couscous • glazed baby carrots • mint-chocolate mousse

As with many widely made classic dishes, the recipe for alubias de Tolosa will vary with each Basque cook; however, this version is fairly representative.

<p>This recipe can be prepared in 45 minutes or less.</p> <p>This recipe is a super way to use up leftover white rice from Chinese takeout�or substitute <epi:recipeLink id"100911">Long-grain Rice</epi:recipeLink>.

Lenticchie Brasate
This recipe is an accompaniment for Chicken Breast Valdostana with Braised Lentils.

Can be prepared in 45 minutes or less.

Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditonal cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.

Ginger and crushed red pepper help round out the Thai theme of this quick dish.