Herb BiscuitsBy wpNotes: Use any combination of fresh herbs (or all one kind, such as chives). If you are cooking for children who would be put off by green-speckled biscuits, omit the herbs; the biscuits are also delicious plain.Classic PestoBy wpNotes: This all-purpose pesto is great to mix with pasta, hot cooked green beans, potatoes, and asparagus; brush it over chicken, shrimp, or pork, and stir it into salad dressings and soups. Pesto darkens rapidly when exposed to air. You can cover the pesto airtight (press plastic wrap directly onto surface) or cover surface with a little extra olive oil. Store up to 1 day in the refrigerator. Or spoon into ice-cube trays, press plastic wrap onto surface, and freeze; when solid, pop cubes from trays and store airtight for up to 6 months in the freezer. Thaw before using. If surface darkens, just stir to blend.Swiss Cheese BiscuitsBy wpVietnamese Sweet-Sour Shrimp SoupBy wpAuthentic Vietnamese ingredients, like tamarind pulp, chili paste, and fish sauce give this sweet-sour shrimp soup rich, bold flavor. Bulgur Wheat BreadBy wpMake this recipe in an automatic 1 1/2-lb. bread machine. For crispest crusts, let bread cool, then reheat on a rack in a 350° oven for 5 to 10 minutes.Chicken FillingBy wpYogurt Pesto PastaBy wpStuck at home on a winter's day, Sunset reader Denise Naughton turned to ingredients on hand in the refrigerator to come up with this tangy pesto sauce.Five-Seed Wheat BreadBy wpMake this recipe in a 1 1/2-lb automatic bread machine. For crispest crusts, let bread cool, then reheat on a rack in a 350° oven for 5 to 10 minutes.Sole with GrapesBy wpLike many French classics, sole Veronique is known for its lavish sauce. Yet it can retain surprisingly rich character even when the sauce is adjusted to meet low-fat criteria. The secret, an unlikely ingredient, is cooked breakfast cereal. It adds more flavor than cornstarch, and the sauce retains its retains