Rice & Grains

Serve with warm corn bread or spoon over steamed rice. What to drink: Pale ale or Mexican lager or dark ale, such as Bohemia or Negra Modelo.

Natalie Zschiesch of Woodstock, Georgia, writes: "When I was a student at the University of Georgia in Athens, I frequently walked across the street to The Last Resort, a restaurant located in the heart of downtown. I'd treat myself to the delicious salmon, served atop creamy grits and surrounded by a rich caper-cream sauce. If only I had the recipe, I wouldn't have to make the trip back to Athens every time the craving sets in."

Tostadas caseras — corn tortillas that have been seasoned and fried — can be found with the tortillas in most supermarkets. The soup can be made one day before serving.

It's common in Oaxaca to add mint to rice, adding a subtle herbal dimension.

Accompany the risotto with a lettuce and radicchio salad, and pass a basket of poppy-seed breadsticks. A strawberry tart would be a nice way to end the meal. See how to finely chop herbs.

Active time: 20 min Start to finish: 40 min

You can bake this apple oatmeal crumble (with the oven rack in the upper third of the oven) and roast the tomatoes (on the rack in the lower third) for this low-fat menu at the same time.

Matt McMillan, Big Bowl's executive chef, threw together these items for his lunch one day. We ran it as a special the next week. It's simple and delicious.

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

"I used to live in New York, and once, several years ago, I stopped by Olive's sandwich shop in SoHo with a friend," writes J-R John of Philadelphia, Pennsylvania. "After lunch I bought one of the 'cowboy cookies'; this was an extra-large and especially good chocolate chip cookie. I've never forgotten it."

The unusual combination of mushrooms and dried apricots makes for a delicious and earthy soda bread.

"One Saturday morning I came up with this bread recipe, and now my family asks for it all the time," writes Priscilla Unger of Alberta, Canada. "My husband insists on having his first slice while the loaf is still warm from the oven, but I prefer mine toasted and topped with marmalade." The slightly sweet bread is great with butter and preserves.