Make Ahead

Armandino Batali of Salumi in Seattle, writes: "My son, Mario Batali, may be the most recognizable foodie in the family, but the Batalis' interest in Italian cooking and culture goes back generations. My grandfather opened Seattle's first Italian-food import store in 1903. It was located just a few steps from where my restaurant, Salumi, is now, and it's one of the things that inspired me to get into the business." Batali calls these soft cookies unscotti because they are baked once, unlike biscotti, which are crisp and baked twice.

Despite their name, pink peppercorns aren't really peppercorns, but rather dried berries from a rose plant. They add a hint of color and a spicy floral note to this delicious ice cream. Grind a few of the peppercorns over the top for a pretty garnish. This recipe is an accompaniment for Warm Chocolate Tarts .

This recipe is an accompaniment for Peanut Butter Beignets with Caramelized Bananas . Make this up to one week ahead.

Willow Cheng of Santa Monica, California, writes: "I just got a big promotion and my husband wanted to take me out to dinner to celebrate. We had both heard great things about A.O.C., so we decided to check it out. The food didn't disappoint — especially the outstanding curried cauliflower."

This is equally delicious hot or cold.

Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti—before they became fashionable. My dad is part German, and he was known for his talents working the grill. On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy." A sophisticated, fresh, and spicy dip for tortilla chips or baguette rounds.

Both elegant and hearty, these individual tartlets make a lovely first course.

Leigh Santini of Portland, Oregon, writes: "A group of coworkers and I had a fantastic dinner at the nearby Farm Café a couple of weeks ago. While we were waiting for our table, we had drinks and an order of the roasted hazelnuts on the deck. I know I tasted rosemary in the glaze but couldn't place the rest of the flavors. Can you help?" The restaurant uses locally grown Oregon hazelnuts for this recipe. If the nuts have been stored in the freezer, bring them to room temperature before roasting so the coating maintains a smooth consistency.

A spicy Thai take on a classic party dish.

Try this pumpkin-infused vodka in the Smashing Pumpkin Martini, or use it to invent a holiday cocktail of your own.The bar at Fifty Seven Fifty Seven in New York City, where it was created, uses a liter-sized Stolichnaya bottle to hold the vodka-pumpkin mixture while it steeps.

The mai tai was invented in 1944 at the original Trader Vic's restaurant in Oakland, California. There are many variations of the drink, including this mint-accented version. Look for almond syrup in the coffee-and-tea section of the supermarket.

The choice of fresh fruit depends entirely on what's available, so don't be afraid to experiment. Mangoes, pineapples, apples, and strawberries are some fruits to consider, although the drink should include at least one citrus fruit, just for some zing. Serve this sangria at picnics or at alfresco luncheons. It pairs well with savory Spanish foods such as paella.