Soup

Throughout World War II, everyone who had even a little plot of land was encouraged to grow a vegetable garden. Back then, this comforting soup would most frequently be made from water and contain no chicken, which was a Sunday treat. For convenience, you can skip the first part of this recipe and use six cups of stock or canned broth and omit the chicken altogether. But if you want to make the stock from scratch, be sure to do so a day ahead.

From the Inn at Perry Cabin, St. Michaels, Maryland Can be prepared in 45 minutes or less.

Start with hearts of romaine topped with balsamic dressing and diced feta cheese, and pass whole grain bread. Have chocolate cupcakes afterward.

Active time: 1 3/4 hr Start to finish: 4 1/4 hr (includes making stock and rouille)

In Chinese culture, noodles symbolize longevity and are often served at New Year celebrations and traditionally left very long.

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

Often used in southwestern and Mexican cooking, the crunchy, green hulled pumpkin seeds called pepitas add delightful texture to this smooth soup. Uncork a Gewürztraminer.

In the state of Yucatán in southeastern Mexico, lime soup is served on even the hottest days. The fresh taste of the cilantro and the sourness of the lime combine to give the soup plenty of zing.

This is a sophisticated first course. The soup is also nice without the lobster. Uncork a Chardonnay or a French Sancerre.

Purchased Italian treats like roasted red peppers, assorted olives, caponata, salami, marinated mushrooms and crusty breadsticks make a great antipasto platter. Biscotti and a bowl of fresh grapes are just right for dessert.