Gourmet

Delicate and creamy, these tender individual desserts taste equally good served warm or at room temperature. A spoonful of your favorite jam can be used in place of the glazed rhubarb.

The perfume of dried spices combines with fresh cilantro to telegraph the taste of Morocco in an assertive rub that was made for the grill.

Though not quite as tender, lamb shoulder chops have deeper flavor than rib chops and won't break the bank.

It's always exciting to find a cooking method that has a dramatic effect on the flavor of your food, and this technique certainly fits the bill. Black bass, liberally seasoned with garlic, olive oil, and lime, is wrapped in layers of water-soaked paper, then buried under hot coals.

Rosalyn Tauber of New York City, writes: "I find that many restaurants don't observe "kosher for passover" standards, so I always look for recipes my family can enjoy at home. I've been making this dish for ten years." These delightful orange pudding cups are a simple and supreme side with a mellow carrot flavor and a citrus note. They're a great addition to any Passover menu.

Lightly frying the zucchini for this dish is the only step that takes a bit of time. And the result is wonderful; the thin slices, accented with garlic, mint, and lemon, meld perfectly with the pasta.

These buttery fruit-and-nut bars taste like rugelach but are much easier to make.

This recipe makes enough sauce for 6 to 7 meals (for 4 people) if you figure on 1 pint of sauce per pound of pasta. We used a food processor to save time, and also added a few ingredients to Edith Guerino's original recipe. Be sure to use very ripe tomatoes to get the best flavor. If your tomatoes lack sweetness, the sugar will help balance their acidity.

Tart rhubarb pairs with the sweetness of oranges to create a tangy sauce for roasted black sea bass. Cinnamon and ginger add a lovely background flavor.

An intense Mediterranean topping really brightens the flavor of this fish.

Requiring just a few ingredients and minimal cooking, this hors d'oeuvre is the epitome of elegant simplicity.

Erin Franzman of New York City, writes: "After reading that duck was part of the Aztec diet, I put it in this simple, hearty tortilla soup for an unexpected, rich twist." Corn tortillas add both body and crunch to this filling dish. Try sliced avocado on top for a splash of cool, vibrant flavor.

Tired of the same old tuna sandwich? Try this mayoless version — it just may be the best we've ever tasted.

Bottled red-curry paste heats up this flavorful, vegetable-rich Thai-style curry.

High-quality ingredients transform this salad into an extremely satisfying weeknight dinner.

Although this turkey (or chicken) broth is time-consuming to make, it really does benefit from simmering on the stove for hours. The whole heads of garlic mellow into deep sweetness, giving the broth an authentic Italian flavor.

In this easy and hugely satisfying pasta dish, arugula is transformed from peppery leaf into powerhouse pesto.

Here, lemon vinaigrette sharpens creamy white beans for a lively vegetarian meal.

This simple, two-ingredient blend yields a soft, powdery sugar perfect for sprinkling over desserts.