Scallion

In making this omelet, the key is in the movement of the skillet, which must be positioned and repositioned over the heat to evenly color the side, top, and bottom of the omelet. A non-stick skillet is essential.

These custards are inspired by the Japanese egg custard chawan mushi, made with dashi broth (a stock of dried kelp and dried bonito flakes). We've used chicken broth for simplicity, but any broth or stock that you have on hand will work fine. Steaming the custards gives them a delicate texture, which is enhanced by the spare use of solid ingredients (the shrimp, scallion, and mushrooms).

Sangria lightened with sparkling water makes a festive spritzer to go with this dinner.

An adaptation of a recipe from Mexican Light Cooking by our friend Kathi Long, a chef and author in Santa Fe.

This dough is moist, so it should be made in a heavy-duty electric mixer.

This crispy chicken is accented with ginger and sesame oil, and served with a simple dipping sauce of soy, cilantro, green onions and ginger. Wrap the chicken in foil, and store the sauce and slaw in plastic containers; be sure to add a cold pack or two to the picnic basket. Fill a thermos with limeade, or bring along a cooler of your favorite beers.

By cutting back on butter and egg yolks and by using low fat milk, we've reduced the fat in this satisfying side dish without sacrificing the creaminess.

Serve this quick stir-fry with rice.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Begin with melon slices and prosciutto; alongside the soup, serve baguette slices with a garlic and herb cheese spread, then offer macaroons and apricots afterward.

Pressing potatoes through a food mill or ricer gives them a fabulous texture. But they're just as delicious simply mashed.

Using canned black beans makes this soup a snap to prepare. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Many southerners object to the practice of adding sugar to corn bread, but associate food editor Alexis Touchet, who grew up in Louisiana, is all for it. Sugar, in fact, is listed as an optional ingredient in the recipe for "pain de maïs nonpareil" in The Picayune's Creole Cook Book, first published in 1901. It's important here that your cast-iron skillet is well seasoned and thoroughly preheated—you want the batter to sizzle when you pour it in.