Citrus

Trude Reder of Long Branch, New Jersey, writes: "My mother's recipe for linzertorte is one of my favorites. It brings back memories of my childhood and of my mother and grandmother busy baking in the kitchen, the delicious aroma of cinnamon and cloves filling the whole house. I've been baking this dessert for family and friends since my husband and I came to this country from Austria over 45 years ago. Now, I've started teaching my own grandchildren the recipe, hoping they will love it as much as I do." Don't substitute jelly for the jam in this recipe — it might leak from the crust. Active time: 30 min Start to finish: 3 1/4 hr

This recipe can be prepared in 45 minutes or less.

A high-flavor, low-fat entrée. Serve it over rice to catch all the juices.

Start with Belgian endive spears filled with caviar of red salmon, golden whitefish or black lumpfish. Serve with your favorite Champagne or Chardonnay.

Although bisques tend to be thick and creamy, the following intensely flavorful version is light, with very little cream added.

The meringue bits will stay crisp in this ice cream for about 2 days. The ice cream is still delicious, however, when the meringue is softened and the texture more uniform. The ice-cream mixture (before meringue is added) will easily fit into a standard 1-quart ice-cream maker.

Because the lamb in this recipe is marinated in a barbecue-style sauce and then grilled, the hotel nicknamed the dish "paniolo", which means "cowboy" in hawaiian.

Doña Tomasa and other Oaxacans often thin their guacamole with water to make a dipping sauce. Sometimes a little cream or milk is added as well.

A sophisticated, Spanish-style salad.

A specialty of chef Eileen Joyce. This is as deliciously simple as fresh fish gets.