Gourmet

This recipe isn't easy, but if you're looking for the wow factor, here it is. Coming at the end of the meal, the dish reprises the flavor of the stuffed dates because each bite packs enormous punch as the sweet, savory, and acidic flavors come rushing forward.

Missy Johnson of Fairway, Kansas, writes: "My husband and i had a wonderful spiced banana ice cream at bluestem, in Kansas City, Missouri. Do you think the pastry chef would share the recipe?"

This dish, typical of West Africa, is traditionally accompanied by foo-foo (a porridgelike side dish made from corn, sweet potato, plantain, or cassava meal). We strongly recommend serving the stew with rice to sop up the delicious sauce.

Green wheat was originally the Middle East's answer to a dwindling winter wheat supply; immature wheat was set ablaze to roast it and ready it for eating.

The gelatin in this refreshing dessert soup sets just enough to give it body but not bounce. All kinds of grapes work beautifully as garnishes for this soup; it's worth seeking out unusual varieties, however, for the extra character.

We modeled these hors d'oeuvres on the little bombs of flavor that Suzanne Goin invented for her Los Angeles restaurant A.O.C. Each bite delivers a huge range of tastes — sweet, salty, and smoky — all at the same time. They're easy to make and completely irresistible; I can't think of a more appealing tidbit to nibble on.

This recipe makes more broth than you will need for the Sea Urchin Mousse . The leftover broth freezes well — use it for making soups or stews.

This wheat loaf is nothing like your standard "health bread" — the oats make it soft and slightly sweet, ideal for sandwiches or buttered toast.

Jonathan Waxman makes his polenta using stone-ground grits because he prefers their coarser texture. You will, too.

Brussels sprouts, sliced very thin, result in an unbelievably delicate slaw. If you have a really sharp knife and good skills, you could slice the Brussels sprouts by hand, but it's much easier to use an adjustable-blade slicer. Since walnuts are fresh and in season, Waxman uses just-shelled ones in this salad. Pecorino Romano varies in saltiness; you may want to add a little more than we call for here.

If you soak the dried chiles in the morning, they'll be ready by evening.

Michele Verdi-Knapp of Fort Lauderdale, Florida, writes: "The best eggs I have ever tasted were at Seven Gables Inn in Pacific Grove, California. Thank you for the recipe."