Make Ahead

Cloves, ginger, and turbinado sugar make this a cake you'll adore. Plus, try the frosting on a variety of baked goods for a taste of the tropics all year.

The sweetness of a ripe papaya brings a Caribbean taste to a classic English dessert.

Rich, creamy, suave flavor is the hallmark of this terrine. The shallots create their own sauce, so this is best served on a plate rather than on a slice of bread.

Cooking these flatbreads in a grill pan gives them a smoky flavor. They can be served with hummus or the Lebanese Lamb and Bean Stew. Don't expect a pocket — they are like rustic tortillas.

To begin, a little taste of the sea, easily prepared ahead of time. Beautiful, sophisticated, and delicious, mussels are perfect party appetizers. Each bite offers a complex layering of flavors, and the shells make lovely natural dishes.

Nothing is more majestic than this regal cut of meat — and nothing makes your house smell better while it roasts. Here, pork's natural sweetness is coaxed forward by the herbs and onions in the stuffing. And the crispy, savory bones are a delightful bonus. You will have to special-order this cut of meat (the rib portions of the loins are joined to form a circle) from your butcher.

Terrine de Campagne The straightforward character of this terrine reminds us of the words of Richard Olney, an influential American cookbook writer and editor who rusticated in the French countryside for almost 50 years. "A simple terrine," he wrote in his Simple French Food, "is never so good as when prepared in the easiest possible way, all of the ingredients of the composition mixed, pell-mell but intimately, together."

Cinnamon, clove, cumin, and other spices perfume your house as this cooks.

The bay leaves give a faint flavor akin to allspice, and the cinnamon stick contributes its own subtle note.

We already know you like applesauce with pork, but this soft, creamy purée is so much better. It's like a bowl of puréed potatoes that yearns to be dessert.

Hors d'oeuvres like this one are great for entertaining — the vegetables benefit from being prepared in advance, becoming more flavorful as they absorb the pickling liquid. The recipe also yields a large batch, so you'll have plenty on hand.

More like risotto than pilaf, this dish is about relaxing with friends and sharing a six-pack. If you put in too much liquid, accept the inevitable and call it duck bog.

This very traditional tartar sauce is better after resting a day or two in the refrigerator, giving the flavors a chance to meld.

You don't have to feel guilty about giving these to the kids— they're made with real fruit syrup and are bursting with sweet berry flavor.