Citrus

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

This light and airy mousse uses fat-free half and half with unexpectedly smooth results. You can spoon sliced, sugared strawberries over the top to add an extra-special touch of spring.

Enjoy this cake with berries and cream, or have it toasted for breakfast.

Serve with scoops of vanilla ice cream.

The spice rub that we have used in this recipe works equally well with other steaks such as sirloin.

This large rustic tart has hints of anise, cinnamon and clove, spices that are also found in the noted honey cake of Burgundy, pain d'épice. The apples can be roasted one day ahead so that the tart can be baked early in the day on Christmas Eve.

"My first real job was as a paralegal — but I hated it," writes Marcia Porch of Winter Park, Florida. "There were plenty of signs that my interests lay elsewhere; it just took me a while to recognize them. My co-workers caught on faster: They would tease me because there were always cookbooks on my desk. So I started moonlighting at a bakery on the weekends. Eventually this led to a culinary career that has included owning a catering business. These days, what I make at home has to have do-ahead steps and no complicated ingredients, and be healthful and simple to assemble. " If you have trouble finding plain bulgur (cracked wheat), use one cup of bulgur (but not the seasoning packets) from two boxes of wheat salad mix, found in the rice and pasta section of the supermarket.

Serve with: Baked potatoes and sautéed zucchini. Dessert: Dulce de leche ice cream with toasted almonds.

I got the idea for this recipe from my Lebanese mother-in-law, Leila Matar, who often makes a tahini dressing for green salads. It also turns up in her kafta (meatloaf), on falafel, and, with some parsley and extra lemon, over fried or grilled fish. Active time: 5 min Start to finish: 5 min

In Cuba, this dish is traditionally served on New Year's Day. In this tradition, as in the Hawaiian luau, the pig is usually covered with banana leaves and cooked over a coal fire in a pit that's dug in the backyard. Because this method is not easy to do at home, the recipe below uses a small suckling pig that will fit in the oven, yet deliver the same delicious flavor. Ask your butcher to split the pig for you. Don't be afraid to give this recipe a try — cooking a whole small pig is like cooking a whole turkey.

Pick up some crunchy coleslaw and corn bread to go with the fish. Bourbon-spiked sweetened peaches with vanilla ice cream are a nice dessert.

This mix of jicama, cucumber, bell pepper, and carrot would also make a good side dish for scallops or shrimp. To keep the slaw crispy, add the dressing just before serving.

Juicy cantaloupe makes a refreshing salsa for grilled chicken or fish. For a milder salsa, discard all the chile seeds.

Garnish with orange slices, if desired.

An elegant tart with a cookie-like crust.

Executive chef Dan Swinney serves this terrific dish on a bed of sautéed fresh spinach.

"In our family we have a saying that the Greek kitchen is the original twenty-four-hour diner: It never closes," writes Georgia I. Chletcos of Upper Darby, Pennsylvania. "The great thing about these home-style dishes is that they're generous to the cook and to everyone else: You don't have to be a pro to prepare them, there's always plenty to share, and you'll have a delicious meal on the table in no time." This light soup is based on a traditional Greek recipe called avgolemono.