Oven Bake

For this robust and easy entrée, chicken is baked with a barbecue-style glaze. Removing the skin cuts back on fat.

This is Paul Bocuse's famous thick pumpkin soup, from France, served inside the pumpkin shell.

The marination and slow cooking process produce very moist chicken. Clark's distinctive tomato-based sauce provides plenty of rich, smoky flavor; the dry rub delivers a strong, spicy taste.

Can be prepared in 45 minutes or less.

October is the beginning of white truffle season, but if you have trouble finding white truffles, don't despair — these soufflés are delicious without them. Much of the deep flavor of this dish comes from Bra Tenero cheese. We tried lots of alternatives, and American Münster was the closest, though it won't turn the same golden brown color.

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.

Orzo pilaf and stewed tomatoes simmered with sliced fennel bulb are nice side dishes. Classic chocolate mousse is the perfect finish.

Kathleen Sooy of Richmond, Virginia, writes: "On a visit to Pascal's restaurant, in Newport Beach, California, I enjoyed a wonderful grilled sea bass. What really caught my attention, though, were the luscious, creamy potatoes served on the side. The maître d' kindly shared the very simple ingredients with me, and I worked out the rest by trial and error back home. I have served this dish many times since then, always to rave reviews. " Active time: 15 min Start to finish: 1 hr

Jim Fobel, cookbook author, says. "My mother never put sun-dried tomatoes in her mashed potatoes, as I do in this recipe. She made them ahead, then topped them with Parmesan and butter, and baked them. I've always loved those potatoes, and the layer of chopped sun-dried tomatoes I've added provides some terrific extra flavor."

Chipotle hot sauce and queso fresco can be found at Latin American markets and at many supermarkets.