Bon Appétit

Australian crystallized ginger is especially moist; it's sold at some supermarkets and specialty foods stores.

Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which come from our own chickens. I came up with my fried eggs on toast recipe as a great way to dress them up for dinner."

A bit of cardamom gives this dessert its exotic flavor. The pudding needs to chill about five hours before serving, so be sure to plan ahead.

Rosemary and black pepper make this bread anything but typical. Wedges are delicious with plenty of butter and your favorite preserves.

Lighten up: To reduce the fat and calories in the cod, substitute 1/3 cup light mayonnaise for the 1/2 cup regular mayo called for.

Be sure to use regular peanut butter — not old-fashioned or freshly ground — for the best consistency in the cookie batter and the filling.

Crème anglaise is both a classic custard sauce and the base for many ice creams. Make a double batch and process half in an ice cream maker for a frozen treat.

A little blanching and sautéing is all it takes to tenderize the collard greens for this easy Moroccan-inspired dish.

Use a Bundt pan or any other decorative ten-cup fluted pan.