Chive

"While traveling in the Northern California wine country with friends," writes Stephen Carkeet of Merced, California, "we ate dinner at Zin Restaurant & Wine Bar in Healdsburg and had one of the best meals I can remember. Chef Jeff Mall prepared a wonderful chicken dish he called 'coq au Zin.' It was a winner." A taste — and word — play on the classic French dish coq au vin, this time made with red Zinfandel. At the restaurant, this is served with creamy mashed potatoes.

Active time: 40 min Start to finish: 40 min

This bread is adapted from Jean Lemlin's recipe, from our March 1994 issue.

This simple seasonal soup depends on a single farm-fresh ingredient: corn. Its essence is captured in this purist's purée.

This elegant first course is ideal for entertaining, because everything can be prepared a day ahead (just chop up all the toppings and refrigerate them until ready to use).

Active time: 30 min Start to finish: 30 min

A very popular restaurant dish that's easy to re-create at home.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Use this versatile sauce as a dip for crudités, a dressing for cold fish or chicken, and as a substitute for mayonnaise. Tofu makes it virtually fat-free.

My mom (the "Jill" of this recipe) used to make lots of finger foods when I was younger. These were always a big hit. Easy to make, easy to love, these snacks are equally at home at a fancy dinner party as they are during the Super Bowl. You can experiment with this recipe to alter the taste: Use vegetable or flavored cream cheese, or any other kind of easily spreadable cheese (I like that Alouette herb cheese a lot).

This recipe is an accompaniment for Greek Herbed-Spinach Latkes with Feta-Yogurt Sauce. This do-ahead sauce would also be good drizzled over a salad of fresh mixed greens.