Make Ahead

Butter Mochi This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Coconut milk and butter add rich, creamy flavor.

Nieve, or "snow," is Mexico's sorbet, sold from carts throughout the country. Ours is a quick version, made with passion-fruit nectar instead of puréed and strained fruit. For the best flavor, look for a nectar that contains just water, passion-fruit juice, and sugar.

The dense, velvety texture of avocados produces a gelato of exceptional smoothness, with no added cream or egg. Though avocado may seem unusual as a sweet, it's commonly used as a dessert ingredient in Latin America. We call for a crushed vitamin C tablet here, which is the trick to retaining the bright green color of the avocados without affecting their flavor.

This is a simple variation on the classic French brandade, traditionally made with salt cod. Prepare the crostini while your potatoes are simmering.

Use a leftover baguette to make these crostini; they will keep well in an airtight container for a week.

This sauce adds a bright piquancy to almost any seafood. Try it with poached salmon, seared tuna, or sautéed shrimp.

Roasting the meat uncovered during the last hour allows the sauce to reduce. Serve with the Cauliflower-Leek Kugel with Almond-Herb Crust and steamed asparagus. The brisket can be made two days ahead.

These sweet-crisp cookies can be baked days ahead and, because the recipe is so generous, you can send your guests home with some.

Charoset, a traditional Passover condiment, represents the mortar used by Israelite slaves in Egypt. In this contemporary Mexican version, bananas and other fruit are puréed and cooked down to a sweet spread. "Some people say that the banana was the original 'apple' of the Garden of Eden," says Mexican-Jewish food writer Lila Louli, who collaborated with chef Roberto Santibañez on his Passover recipes. "It's also a very common ingredient in Mexican cooking."

We prefer wild salmon not only for ecological reasons but for its flavor, which is more mild than that of farm raised. Although limited varieties are available year-round, peak season begins in the spring, when the fish are caught en route to their spawning rivers.

The malty flavor of stout lends welcome contrast to this sweet, creamy dessert sauce. Try it over a bowl of vanilla ice cream or fresh fruit. It's also wonderful with the chocolate stout cake.

Joy Ackerman of Cincinnati, Ohio, writes: "After cooking for a family of six for years, I've become a pro at streamlining recipes and being organized in the kitchen. My children are now grown and out of the house, but that hasn't changed how I cook or shop. I still make a monthly menu plan, and often find myself cooking my kids' favorite dishes whenever they visit."

This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle to soak up the custard, so this one has a much looser consistency than most puddings.

Stout and brown sugar give these tender ribs a hint of sweetness.

The creamiest, most intense chocolate pudding you'll ever taste.

Goes great with: Couscous flavored with chopped mint, toasted slivered almonds, and grated lemon peel. What to drink: Australian Shiraz or red Faugères from the Languedoc in France.