Make Ahead

This recipe is from Ellyn Goodrich, one of the 5,000 Jews who live in Alaska (the "Chosen Frozen," as they call themselves). The fish is baked in a bundt pan and unmolded, for a festive look.

Inspired by the creamy mint-chocolate after-dinner drink, grasshopper pie was a hostess's dream: Composed of only a handful of ingredients, it took just minutes to assemble; then it could be stored in the freezer until serving time. Here is an updated rendition-with white chocolate instead of the original marshmallows-that is every bit as cool and minty as its predecessor. Those who don't want a grasshopper-green dessert can substitute clear ("white") crème de menthe for the colored liqueur.

This recipe can be prepared in 45 minutes or less.

Dark chocolate never goes out of fashion, but white chocolate was all the rage in the eighties. Foodies couldn't get enough, enjoying it in truffles, tarts and sumptuous ivory-colored mousses like this one.

"There are three recipes I like for strawberry jam," says Caroline Bates. "My mother’s long-cooked one may be too much trouble for some people; the sun-cooked version is impractical for city dwellers ('First, find a sunny rooftop....'). But this soft strawberry jam (also my mother’s) is simpler and good, too." Its flavor depends on the berries' being fully sweet, completely ripe yet firm, and with not a trace of white near the stem. Such berries have less pectin than underripe ones, so the jam will be loose. Just spoon it out of a jar and dribble it on biscuits.

This recipe originally accompanied Chocolate Layer Cake with Chocolate-Raspberry Frosting.

Cake making was quite a fad in the twenties. The new gas stoves were efficient, reliable and easy to operate; besides, with more women working outside the home, there wasn’t as much time to prepare multiple desserts, so fancy layer cakes were made to satisfy everyone. Marshmallows were popular in the decade, and they were used in desserts, salads and side dishes. Here they sweeten an old-fashioned frosting and decorate this easy-to-make chocolate cake.

Tina Thompson of Orlando, Florida, writes: "Food and nostalgia are closely related in my mind. When I miss my dad, I make an extra-buttery grilled-cheese sandwich just the way he would every Saturday for lunch. When I miss my college roommate Jenny, I splurge on a new ethnic food to remind me of adventures during our junior year abroad in London. Inspired by my great food experiences there, I attended a small cooking school stateside so that I could come up with some fantastic meals of my own."

The truffle oil is not essential, but it's a nice indulgent touch. Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving.

Here's a delicious example of an Eastern spice used to complement a Western dish.

Can be prepared in 45 minutes or less.

This recipe, given to me by my aunt, was given to her by her mother. Everyone agrees that it is absolutely delicious. The contrast between a sweet cake and a slightly spicy apple filling is piquant and delightful. The cake layers resemble large sugar cookies.

Margaritas, crisp Mexican beer or sangria would be perfect with this dinner.

Fresh fruit marinated in Scotch and sugar is a lovely topper for the purchased cake.

A longtime favorite of copy editor Brenda Koplin. They are great for parties and make lovely gifts, too. Brenda likes to pack them in pretty containers, with the recipe included.

Also try this with scrambled eggs, omelets or a big bowl of chili.

Offer nuts, candy sprinkles and any other sundae toppings.