Winter

The piquancy comes from fresh thyme and just a bit of Dijon mustard.

Can be prepared in 45 minutes or less.

Curry powder, cumin, and cinnamon give this dish a hint of the exotic.

Offer these with cocktails before dinner, or sprinkle them over holiday salads.

Can be prepared in 45 minutes or less.

Dried cherries and apricots highlight this impressive version of a southern classic.

The lull between the main course and dessert is the best time to top the sweet potato pie with meringue and brown it. Cooks tempted to do this several hours ahead should be aware that the meringue will most likely weep.

Using such a tender cut of beef reduces the stew's cooking time.

"My grandmother was a reporter in New York before she got married and moved to Montana to start a new life on a ranch," writes Joyce Litz of Albuquerque, New Mexico. "At the time she didn't know how to cook, and learning wasn't easy — the place didn't even have running water. Still, she appreciated good food, so she persevered and became a great cook. Later my grandmother taught me ranch-style cooking, a lot of which involved getting simple but flavorful, hearty meals ready in a hurry." Boost the payoff with a scoop of ice cream.

Just four ingredients add up to a rich and delicious side dish. Once the potatoes are sliced, the gratin comes together quickly and then bakes unattended for about an hour and 15 minutes.

"For me, cooking has always been a way to wind down and relax," writes Mark Van Wye of Rio de Janeiro, Brazil. "I'm a writer and I work from home, so depending on how busy things are, I can spend hours preparing a meal. But I also like to be ready to whip up dinner at the drop of a hat. The recipes here are just two of a handful of standbys I rely on when last-minute company is coming or a deadline has kept me out of the kitchen." This sophisticated starter would lend an elegant touch to any special meal.

Janet Fletcher, food writer, says, "Sure, I loved sweet potatoes with marshmallows when I was a child, but some tastes you leave behind. Now I prefer a more grown-up preparation, with an intriguing hint of Sherry."

This delicious stuffing is similar to a savory bread pudding. It's best baked alongside, rather than inside, the bird.