Bon Appétit

Hira Rhode of North Bennington, Vermont, writes: "My husband took me to The Perfect Wife Restaurant & Tavern in nearby Manchester to celebrate our 35th wedding anniversary. We rarely order dessert, but we couldn't resist the pear and almond tart. We have five pear trees of our own at home, so we could most definitely make good use of the recipe. Could you get it for us?" To create the most flavorful tart, be sure to use very ripe pears.

Slightly sweet, fresh ricotta, which can be found in many Italian markets, makes this starter especially delicious. Regular ricotta also works well.

"I recently took out-of-town guests to Zarela in Manhattan for an authentic Mexican meal," writes Kelly Sfarra of Hawthorne, New York. "Everything was fantastic, but the shrimp with chipotle chilies was especially memorable. Can you please get the recipe?" After a trip to Veracruz, Mexico, chef Zarela Martínez came up with this dish, which is called camarones enchipotlados at the restaurant. A bowl of rice and some warm corn tortillas would be great with the spicy, smoky shrimp.

Toni and Lee Marteney of Kula, Maui, Hawaii, write: "Even though we live on Maui, where there are many fantastic restaurants, my husband and I always look forward to our trips to the mainland so we can eat at our favorite Southern California restaurant, Walt's Wharf in Seal Beach. All the food is superb and beautifully presented, but we always look forward to sharing the delicious grilled artichoke appetizer." The artichokes can be steamed in advance and thrown on the grill just before serving, which makes them perfect for entertaining.

This recipe is an accompaniment for Tunisian Fish Cakes with Spicy Lemon and Paprika Aioli .

"While visiting a friend in Albuquerque, I fell in love with a local bakery and cafe called Double Rainbow II," writes Beth White of Phoenix, Arizona. "The food is great—especially the caldo de maìz (corn soup) that I had for lunch." This spicy version gets its hot, smoky taste from chipotle chilies.

This one can also be a spritzer. Pour into a collins or highball glass and top with a little club soda.

Veracruz-style mixed seafood is the centerpiece of a festive meal that's rounded out with rice and vegetables. To present it as pictured, mound the seafood salad over the Mexican Rice and surround with the Tricolor Vegetable Sauté . A piquant dressing is drizzled over the seafood and mixed into the rice.

This recipe is an accompaniment for Meringue-Topped Raspberry and Peach Ice Cream Cake .

A rich candy-bar-like dessert that can be made in stages, and even completed three days before a party. Fresh strawberries make a nice garnish.

Serve with: Potato and green bean salad.

Offer crusty bread to dip into the wonderful broth. What to drink: A crisp, citrusy Sauvignon Blanc from California or ice-cold pale ale.

The salsa is also delicious made with diced ripe mangoes.

Inspired by the classic Sicilian winter salad of blood oranges and fennel.

Use any variety of young, small potatoes at the market — such as fingerlings, baby reds, or small Yukon Golds or yellow Finns.

Use a Microplane grater or the smallest holes on a box grater to remove the lemon peel in thin, fine pieces. Any delicate buttery cookies — such as pirouettes, small shortbreads, or tender madeleines — would be delicious with the granita.