Gourmet

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.

A hint of cumin and a touch of salsa make this quesadilla a standout.

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.

Even pears that aren't quite ripe become extraordinarily delicious when roasted until sweet and caramelized. Here, they make the perfect counterpoint to a beautiful mix of bitter greens.

Tender, rich, and browned on top, this easy potato gratin gets loads of flavor from a very minimal amount of blue cheese that is added at the last minute.

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.

These crisp, crunchy hors d'oeuvres are sure to turn heads at your next party.

Think macaroni and cheese — only ten times better. This sophisticated version combines the nuttiness of Gruyère with the intense flavor of parmesan, juicy poached chicken, and a crisp, cheesy crust. If you're short on time, feel free to use cooked rotisserie chickens (see cooks' note, below). In that case, though, don't add salt to the sauce, as the stock made from the rotisserie chickens will already be salty.

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.

With ingredients like bacon, garlic, and butter, how could this hearty casserole be anything but wonderful? You'll definitely wish you'd made more.