Make Ahead

This versatile condiment is a staple in Mexican kitchens and adds refreshing acidity to both the pinto beans and tacos.

Here's how Mario Carbone and Rich Torrisi of New York City's Torrisi Italian Specialties make these cake-like Technicolor treats.

Fresh and piquant, this crowd-pleaser is a classic.

Biscotti are the perfect ending to a great meal, especially with an espresso. A scoop of ice cream makes them even more special.—Karen DeMasco

I think we all play favorites in the kitchen; I know I do. One day I am all over my Tahini-Lemon-Yogurt Dressing, dreaming up salads and dishes that would marry well with its salty tang. Then, suddenly, I abandon it in favor of another dressing and another direction. At this writing, this is my most loved dressing, and I drizzle it on everything I can get my hands on!

Golden crisp on the outside yet tender on the inside, here is the ultimate in French toast. The additional egg yolks give extra richness, body, and color to this twist on the classic. This recipe is perfect for entertaining because it's made the day before. Simply fry and serve in the morning.

The glories of summer are captured in this pale green egg salad redolent of fresh basil, green onions, and crunchy cucumbers. Serve it surrounded by greens or tucked into pita loaves or slices of crusty bread for a satisfying lunch.

This is a traditional appetizer that we probably made for just about every reception. Everyone loved them, which is no surprise. After all, they are layers of smoked ham and Gruyère cheese sandwiched between heavily buttered bread and then broiled. What is not to like?

Chef Anton Mosimann of Mosimann's London has orchestrated numerous royal celebrations, including Queen Elizabeth II's Golden Jubilee and Prince Charles' 50th birthday. He also holds a Royal Warrant of Appointment from the Prince of Wales. Mosimann's Bread and Butter Pudding is made with less bread and more custard than traditional recipes. He says the royal family loves his lighter version, and he recommends it for parties because guests won't feel too full.

Tender and succulent, this red wine-braised beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf of crusty French bread for sopping up the rich sauce.

A passover meal wouldn't be complete without haroseth, a traditional, chutney-like condiment.

Dacquoise sounds very fancy, but it's just a dessert made of giant flat meringues layered with mousse, whipped cream, or buttercream.

Pavlova is Australian for "big meringue topped with stuff" (typically berries and whipped cream).

About seven minutes of beating is all it takes to turn water, sugar, egg whites, and cream of tartar into a fluffy, soft marshmallowy frosting.