Gourmet

Since many commercial brands of puff pastry contain shortening, not butter, it's worth the effort to make this rich, flaky version at home. Don't be intimidated by the preparation; it's really just tiny bits of work divided up over time. This recipe is an accompaniment for Beef and Guinness Pies .

This recipe was inspired by an unforgettable blood-orange ice cream made by chef Greg Malouf of Mo Mo restaurant in Melbourne, Australia. We've used navel oranges, available all year long.

Spiced cakes, like the warm miniature madeleines served at Aix, in Manhattan, seemed the perfect pairing for the hibiscus tea sorbet and basil and orange ice creams . Unlike the madeleines that Aix pastry chef Jehangir Mehta makes, ours are the traditional size.

You can omit the salt in this recipe if the recipe you are using calls for it.

The quantity of meat you'll have in your finished stock will vary depending on whether you use shanks or hocks. Although shanks from the butcher yield more meat, they are not as widely available as hocks, which can be found at most supermarkets. This recipe is an accompaniment for Sea Scallops with Ham-Braised Cabbage and Kale .

Verbiak, who learned how to make charcuterie at L&M's Kitchen and Salumeria, in Oxford, Mississippi, pairs this rich side dish with braised veal cheeks or rabbit. It would also be good with chicken or fish.

Truffles are pressure-cooked during the canning process, which causes them to release some of their water content. Using just a bit of this truffle juice in a vinaigrette will impart a delicious woodsy flavor.

This delicate salad, combining crisp celery and tender fresh porcini, grew out of the memories of two food editors — Zanne Stewart and Alexis Touchet — of similar ones they had enjoyed at restaurants in Italy. (Surprisingly, they were in different regions and traveling 20 years apart.)

The leftover cooking liquid makes the perfect base for a soup or white sauce. This recipe is an accompaniment for Rack of Lamb and Roasted Cabbage with Cauliflower and Date Purées .

This recipe makes much more dressing than you'll need for the salad, but it's so delicious you'll be glad to have extra in the refrigerator.