Vegetarian

Betty Crocker was never a real person. "Born" in 1921, Betty Crocker was at first only a signature and a voice on a radio program created to answer consumer questions about Gold Medal flour. She didn't have a face until a portrait was commissioned in the mid-1930s. Betty Crocker represented one twenties ideal, the perfect happy homemaker, while the flapper represented the decade's "other woman."

This is a summer classic. Make large batches for lunch, supper or any time a refreshing, low-fat pick-me-up or a one-dish meal is needed. You can snack on this soup all day, especially when it’s hot, humid, and the idea of actually cooking is enough to drive you to the drive-thru.

I've made this appetizer a million times, but I never get tired of it. The spicy smokiness of the Piquillos is a fantastic foil for the creaminess of the goat cheese. Because they arrive already roasted and peeled, the Piquillos are exceptionally easy to work with.

Here winter carrots, cut into thick strips, are slow-cooked in their own moisture until swollen, succulent, and flavorful. The vivid taste of the carrots, the aroma of the olives, and the pungency of the thyme make this a great accompaniment to meat or poultry.

This method is used all around the Mediterranean to cook winter and spring vegetables such as leeks in this recipe, artichokes, cardoons, celery, celery root, fat green beans, favas, and white turnips. The vegetables turn creamy within while remaining firm enough to hold their shape. The method also sweetens slightly bitter vegetables, such as cardoons, by caramelizing them ever so slightly.

I gotta confess: I find this sprightly, tingly mixture ever so much more interesting than cranberry goop out of the can.

The canned-soup-with-stuff casserole in general became an American classic in the early part of the twentieth century, thanks to the recipes created and publicized by the Campbell Soup Company. In 1955 Campbell hit the jackpot—creating the most popular casserole of all time, the classic Green Bean Bake, made with Campbell's cream of mushroom soup and topped with fried onions from a can. Things don't become classics because they're bad—and the combination of ingredients in this dish is really quite delicious. That's not to say that a tweak or two can't improve it. Try the following version with fresh-fried shallots and dried tarragon thrown into the mix. It's irresistible! This version respects the fifties taste but is so much brighter and more layered in flavor. The soy sauce, by the way, was part of the original recipe.

The juicy crushed berries make a nice spread with bread, and a delicious filling for cake. But this kind of sweet preserve also has a place on the dinner table.

Blini are the pride of the Slavic kitchen.