Epicurious

As with all jams and jellies, make a small batch as indicated here, so that it cooks well and thoroughly for the short time indicated, preserving the pure flavor of the berries.

Passion-Fruit Champagne Cocktail

When my mother prepared this gloriously cheesy, spicy dip, the smells from the kitchen would waft throughout the house and drive us all crazy with anticipation. It's a perfect appetizer for guests, so if Mom was making it, that usually meant company for dinner, football Sundays, or a full-blown party (which wouldn't be complete without someone desperately licking the bowl clean).

This is delicious as an accompaniment to cooked shellfish and many white-fleshed fish.

The lavish efforts involved — the vegetables are braised, then marinated, and finally sautéed — result in a succulent savory casserole that's spicy with pepper and juniper berries and sweet and sour with cherry nectar and vinegar; each vegetable gives the sweet and sour a slightly different twist. The chestnuts, cooked with salt pork, are particularly wonderful, salty and satisfying. Begin preparations at least 7 hours ahead of serving, since the vegetables must marinate for 6 hours.

My mother always made wonderful side dishes — and made them look so easy. Indeed, they were! A few fresh vegetables, great herbs, a little mustard or vinegar, and kosher salt were all it took for her to make something taste like it came right from the garden. Here's her incredibly simple recipe for coleslaw — a step removed from traditional recipes that are typically bland and smothered in mayonnaise, this slaw is sharp and crunchy and great with salads, roast meats, and sandwiches.

Can be prepared in 45 minutes or less.

A favorite of my mom's and a bit of an ethnic twist! It tastes best if freshly made. Direction #5 is very important, otherwise the triangles will look pale and sickly. Also, don't roll the sheets. The puffs will not be as flaky.

Fricasse De Girolles This makes a wonderful side dish to poultry or seafood, or a lovely dish all on its own.

Food writer Adam Rapoport fried these latkes in a combination of vegetable oil and schmaltz (rendered chicken fat), a tactic that apparently gave him the edge over the competition in the James Beard Foundation's Fourth Annual Latke Cook-Off. He won both the People's Choice and the Amateur awards. This recipe has two things going for it, shared by most really good recipes: it's tried and true, and it came from someone's mother, in this case, Rapoport's mom, Maxine.

This sorbet has summer in every bite. Be sure to use very ripe apricots, and don't neglect the lemon juice. The sorbet is best eaten right after it is made.