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Kevin Prothal of Albany, New York, writes: "While we in upstate New York don't usually get a lot of press about our restaurants, we are still very well fed. I think the best place for any meal is McCarthy's Restaurant in Canton. The service is friendly, and the chocolate chip pie is, by itself, worth a trip up from New York City." This dessert is amazingly easy to prepare.

Active time: 1 hr Start to finish: 2 hr

Spicy Szechuan dishes were quite the thing in the seventies; around that time, pasta was also coming into its own. This recipe features ingredients that are widely available in the Asian foods section of most markets. If you like, add snow peas and sliced red bell pepper for some crunch.

(GLACES AUX TROIS PARFUMS) These lavender, honey-saffron and nougat ice creams show off true Provençal flavors.

Be sure to use extra-ripe mangoes when preparing this rich, creamy dessert.

Can be prepared in 45 minutes or less.

Serve with a watermelon, kiwi fruit and grape salad. You can save any leftovers for an afternoon snack with coffee.

Although they are baked, these intensely chocolaty bar cookies resemble fudge more than brownies. To retain the creamy texture, keep them in an airtight tin at room temperature for up to a week. If the bars are refrigerated, their texture will become more dense.

Frangipane is a classic pastry filling made with ground almonds. Here, pistachios are used instead.

"Thai is my favorite Asian cuisine, and the Thai noodles at Q, A Thai Bistro, here in Forest Hills just may be my favorite dish," writes Loren Kliegerman of Forest Hills, New York. "Any idea how it is prepared?"

The fennel seeds add a nice dimension to these tender scones.

You'll need a candy thermometer to monitor the fudge sauce and the marshmallows.

This recipe is an accompaniment for Cabrales Cheese Soufflés.