Celery

This simple apple salad got its name from the luxurious Waldorf-Astoria Hotel in New York. Invented in 1896 not by a chef but by the maître d'hôtel Oscar Tschirky, the Waldorf salad was an instant success. As often happens, many variations evolved—some with raisins, some with chopped nuts. This one has green apples and red seedless grapes.

This recipe can be prepared in 45 minutes or less. We were intrigued by the flavored cooking oil, ginger soy sauce and curry paste we found in the Asian foods section of the market last year, and used them to lend flair to this quick dish. Steamed white rice is the ideal side. Use a melon baller to scoop papaya, mango and passion-fruit sorbets into pretty cups, and garnish with crisp ginger cookies.

This celery looks very much like the variety found in most supermarkets, but its stems are thinner and it has an abundance of leaves that resemble Italian parsley. Cooking mellows Chinese celery's pronounced flavor — for a stir-fry, it's often blanched first. Active time: 30 min Start to finish: 1 1/2 hr

"Dinner at J. Alexander’s in nearby Troy is a treat my family enjoys regularly, and there’s one thing we always order: the chicken soup. says Katie Randlett of Wixom, Michigan."Although it sounds ordinary, this version definitely isn’t — it has a rich, creamy texture, and it’s full of goodies like pasta, sugar snap peas and carrots." Sugar snap peas add crunch to this comforting soup. The restaurant uses penne pasta, but macaroni would also work well.

To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails.

"My husband, Greg, and I cook together a lot," writes Sara Hainsworth of Frederick, Maryland, "which is fun and makes weeknight dinners and cooking for friends easier to manage now that we're starting our own family. I worked before our son, William, was born, but as my husband says, William is my boss now. So I count on quick, dependably good dishes like this more than ever." Sara says that this soup tastes even better the next day (which makes it an ideal party dish). But we thought it was delicious the same day, too.

For convenience, you can use a purchased roast chicken or substitute smoked turkey.

This is a light and elegant update of the San Francisco original that was invented at the Hotel St. Francis by chef Victor Hirtzler. Though it is often served topped with anchovies, we love the way it tastes without them. Active time: 15 min Start to finish: 2 1/2 hr

One of two stuffings (see also the Apple and Sausage Stuffing) developed by Barbara Shinn and David Page of Home restaurant in New York. This dish features large cubes of French bread and a custardy texture. To ensure a crisply browned top, the stuffing should be baked separately from the turkey.

Active time: 20 min Start to finish: 40 min

Chinese viceroy Li Hung Chang, visiting San Francisco's Palace Hotel in the 1890s, requested vegetables with a bit of meat "job suey," or "in fine pieces," and chef Joseph Herder obliged.

This updated classic adds dashes of red — and depth of flavor — to the usual apple, celery, and walnut mix. Make the salad ahead and refrigerate, then add the watercress and pecans right before serving.

Active time: 20 min Start to finish: 4 hr

"Before we got married, my husband, Gregg, and I were working at a small restaurant, and it kept us ridiculously busy," writes Anita L. S. Eberhardt of Beverly, Massachusetts. "Now that we have both left the restaurant business, we have a much saner schedule, although raising two kids certainly keeps us busy. My experience as a professional cook makes it easier for me to throw together a quick meal, which is good because I'm not a convenience-food mom: I try to limit fat and salt, emphasize fruits and vegetables, and use a minimum of prepared foods."

The 2nd Avenue Deli in New York offers this satisfying soup.

Buttermilk and lemon juice add some tang; carrots and celery add crunch.

Although it would be years before most Greek cooking would become familiar to Americans, one Greek dish, moussaka, did catch on in the seventies.