Q: A friend from France made a cold rice and tuna salad with green beans or peas, corn, tuna and dressing. Can you please find a recipe?

Roxann, Miami

A: No doubt your friend served a variation of classic salade Nic¸oise, a very common dish in France -- and not uncommon in America. There are many debates about what constitutes a true salade Nic¸oise but basically it is a composed salad of tuna, lettuce, tomatoes, cooked beans, potatoes or rice, hard-boiled eggs, oil-cured black olives and anchovies. Whether it is acceptable to add other ingredients is a matter of taste, though purists may argue. At any rate, here's a simplified recipe inspired by Julia Child's classic version in TheWay to Cook.

Q: About 20 years ago, I had a recipe from a box of raisin bran for muffins. The ingredients included the cereal, eggs, flour and spices. Over the years I have lost or misplaced the recipe. Could you help me?

Carol Fudge, Perry, Ga.

This recipe is from a Post Raisin Bran box. You can make it with other fruits besides apples -- my favorite is fresh peaches or mangoes.

Q: I just learned that you have a ''to die for'' recipe for Greek style chili dogs. Would you mind sending me a copy?

I.M. Balz

A: I developed this recipe after learning about this specialized chili, served over hot dogs at dozens of diners and hotdog stands in a small area of New Jersey around Paterson. This wonderful multicultural mishmash evolved when Greek immigrants took over a hotdog stand and added seasoning reflecting their cuisine. At least that's the consensus among aficionados.

SLEUTH'S CORNER

Q: I am a South Florida native who enjoyed the wonderful fresh treats from Andalusia Bakery in Coral Gables. There would be lines out the door of the small bakery shop on holidays. My family's and friends' favorites included the chocolate-covered macaroons, cinnamon bread baked in a cylindrical shape and, last but not least, chocolate meltaway Danish. I have been able to duplicate the first two items closely enough -- but am at a loss for the Danish, which was a delicious buttery pastry ring with alternating pockets of chocolate and pastry cream drizzled with chocolate. It was often found in my mother's kitchen warming drawer. I would love to recreate this wonderful treat for my family and friends.

Louise Allen, Weston

A: I have fond memories of the original Andalusia bake shop and we've had many requests over the years for recipes, but the only ones I snagged were for then-owner Jess Quesada's bread pudding in 1982 and rice pudding in 1994.

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