Forget all the fussy mystique surrounding a classic souffle--this one is destined to fall, and doesn't even require a souffle dish. (To make life easier yet, forgo pricey instant polenta for traditional fine-ground cornmeal.) This luxurious puff is made sturdy with polenta and given a contemporary flavor boost from sharp, creamy cheese and fresh chives. The finished souffle, which can be served either warm or at room temperature, is cut into squares and served with a simple salad of arugula and radicchio on the side. A perfectly satisfying vegetarian dinner--any day of the week.

Forget all the fussy mystique surrounding a classic souffle--this one is destined to fall, and doesn't even require a souffle dish. (To make life easier yet, forgo pricey instant polenta for traditional fine-ground cornmeal.) This luxurious puff is made sturdy with polenta and given a contemporary flavor boost from sharp, creamy cheese and fresh chives. The finished souffle, which can be served either warm or at room temperature, is cut into squares and served with a simple salad of arugula and radicchio on the side. A perfectly satisfying vegetarian dinner--any day of the week.

Sometimes the simplest dinner--liked a grilled steak and green salad--deserves something special on the side. These delicious mushrooms are actually quite easily made, and inevitably draw rave reviews. (In fact, you may want to re-think the yield of 12 large mushrooms to serve 4; I think 3 is more realistic.) Packages of panko--large, flaky, Japanese dried bread crumbs--are becoming increasingly available at well-stocked supermarkets; look for them in the aisle alongside other Asian foods. I think the finished mushrooms benefit from a squeeze of fresh lemon, just before serving. They would also make a delicious appetizer, served with or without a dipping sauce.

Sometimes the simplest dinner--liked a grilled steak and green salad--deserves something special on the side. These delicious mushrooms are actually quite easily made, and inevitably draw rave reviews. (In fact, you may want to re-think the yield of 12 large mushrooms to serve 4; I think 3 is more realistic.) Packages of panko--large, flaky, Japanese dried bread crumbs--are becoming increasingly available at well-stocked supermarkets; look for them in the aisle alongside other Asian foods. I think the finished mushrooms benefit from a squeeze of fresh lemon, just before serving. They would also make a delicious appetizer, served with or without a dipping sauce.