American

When you are topping a hot dog or hamburger with chili sauce, it is vital that the consistency be uniform — no meat chunks allowed — and it is traditional among the nations's hot dog chefs that the beef be nearly pulverized. If you cannot grind your own, see if you can have a butcher make an extra-fine grind for this recipe.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe was created to accompany Beef Short Ribs Tagine with Honey-glazed Butternut Squash.

This recipe was inspired by Laurie Colwin's tomato pie — which ran in the August 1992 issue of gourmet; James Beard has a similar recipe that we also love in American Cookery. Paired with a green salad, it's a great warm-weather lunch. The very thin biscuit crust sets it apart from the usual (pastry-crust) pies. Active time: 40 min Start to finish: 2 hr (includes cooling)

Active time: 15 min Start to finish: 2 3/4 hr

"I'm a music teacher, and baking is the extracurricular activity I like most," says Sue Reddin Ellison of Edgewater, Colorado. "This cheesecake is a family favorite as well as an impressive do-ahead dessert for entertaining. I make a similar version with pecans instead of hazelnuts; either way, everyone loves the smooth filling and the nutty crust." Begin preparing this a day before serving.

Turn this into a bona fide supper with hash brown potatoes, and a marinated artichoke heart and cherry tomato salad. Baked apples à la mode complete the menu.

This recipe can be prepared in 45 minutes or less.

"Inventing desserts is my passion," says Laura Gambrill of Washington, D.C.. "This is a twist on an all-time favorite, bananas Foster. The mango, crystallized ginger and pineapple complement the banana and rum nicely — and so does the toasted coconut that I sprinkle on top."

To accompany Ice-Cream Bombes with Brandied Dried Cranberries and Cherries

Corn kernels and chili powder lend a southwestern accent to these muffins. They would also be nice alongside a bowl of chili.

Delicious on crackers or as a filling for small tea sandwiches.

Achiote paste is a combination of vinegar, spices and annatto seeds, which have a unique, earthy taste. Basting the turkey with butter and achiote yields a moist, richly flavored bird, and the slightly piquant sauce is a refreshing change of pace from traditional gravy. Offer your favorite mashed potatoes, and pour a Pinot Noir.