Citrus

This confection calls for half of our recipe for sweet tartlet shells. Use the remaining half for Chocolate Raspberry Bites.

A simple but flavorful poultry main course.

Terms like large and jumbo can vary among fishmongers. In this recipe we used what are known universally as "U 16/20s" (16 to 20 of them make a pound). We asked our fishmonger to shell and devein the shrimp for us. It cost a little more but saved lots of time. The dried Aleppo chile flakes we call for in this recipe are from the Aleppo province of northern Syria. Their earthy, robust flavor—with more richness than heat—is famous throughout the Middle East.

The sophisticated chocolates are deceptively easy to make and are particularly nice with coffee (and Cognac) after a special meal.

This recipe can be prepared in 45 minutes or less.

Adding lemon peel shortly before the rice has finished cooking gives it a bright flavor.

These messy but irresistible ears of corn coated with cheese are a popular street snack in Mexico. For our recipe we used cotija, a crumbly, pungent, aged-curd cheese that can range in consistency from soft to very hard, depending on the brand. (We made ours with Los Fortales, a hard variety available at cheese shops and some specialty foods shops.) You can, however, substitute feta, which is more widely available. This recipe can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. We created this sauce for fish, but it also makes a terrific accompaniment to lamb.

These are great after dinner with coffee or as an afternoon pick-me-up with tea. They are best served freshly made, but they can also be prepared one day ahead and stored at room temperature in plastic wrap.

Larry Patten of Fresno, California is always looking for new ways to prepare vegetables, so he was happy to be served some wonderful carrots at a wedding in Bellingham, Washington. The food at the event was handled by Elegant Affairs Catering.

Pastiera Napoletana If you can't find hulled whole-wheat kernels (sometimes sold as "pastry wheat"), substitute barley, skip the soaking, and cook as described below, but for only about 30 minutes. Whole wheat kernels — grano in Italian — are used for this traditional Neapolitan dessert that became a mainstay in Italian-American restaurants and bakeries. In Italy, cooked whole-wheat kernels can be found in cans; if you spot some, it will make this recipe a little simpler.

Active time: 20 min Start to finish: 30 min

Many Mexican desserts are topped with cajeta, a thick caramel sauce. Two caramel elements make this cake especially delicious: a syrup that's drizzled over each layer and caramelized sugar stars on top. Use a variety of star-shaped cookie cutters to make the stars.

This is perhaps my favorite way to eat pound cake! The fresh light flavor of lemon blends beautifully with the buttery flavor of pound cake. The lemon syrup tenderizes, adds tartness, and helps to keep the cake fresh for a few days longer than usual. Poppy seeds add a delightful crunch. Lemon blossoms and lemon leaves make a lovely and appropriate garnish.

Serve with: Warmed tortillas and steamed, buttered summer squash. Dessert: Key lime pie from the bakery.

One of the dishes that introduced Americans to French food. This version calls for duck breasts and a simple reduction sauce.