Cheddar

Can be prepared in 45 minutes or less.

Active time: 15 min Start to finish: 45 min

This easy—to—make soup is a terrific Saturday lunch, especially when accompanied by crusty bread, a salad and beer or apple cider. If you're serving people who don't like spicy foods, eliminate the cayenne pepper.

Margaritas and some guacamole with chips and/or vegetable "dippers" would start this Mexican-style dinner off right. Ladle out black bean soup to precede the tamale pie, and serve a Caesar salad with it. Finish by teaming lime sorbet with orange segments that have been marinated in tequila.

My grandmother Mignon Smith estimates that this tamale pie recipe is at least 40 years old. She's been making it for us for years.

Regarded as peasant food for centuries, polenta achieved culinary stardom in the past few years, thanks to widespread exploration of all aspects of Italian gastronomy. Polenta can be enjoyed in its soft, creamy state right after being prepared; or it can be chilled in a loaf pan, sliced and cooked on a grill or griddle. Try this soft version with sausages. The coarse polenta specified is sometimes labeled "stone-ground corn grits."

Can be prepared in 45 minutes or less.

Sound familiar? OK, we admit it —when we're on the road we're partial to this well-known breakfast sandwich. But at home we like to prepare it this way.

Great with salads, with soups or for tea.

Spinach, green onions, cilantro and chilies give the sauce its name--and lots of flavor.

(Stuffed Chilies)

The Mexican mash came from a shiva call! Aunt Lee was paying a condolence call on a friend when in Chicago and someone had made the dish. She asked for the recipe and I stole it from her. Now it's going to the Super Bowl!

My mother's neighbor Beth Yaffe serves this dip often at parties and barbecues. It's always the first thing to go!