Bon Appétit

Here's an easy granita (a grown up snow cone). If you like, top it off just before serving with a diced melon salad made from cubes of cantaloupe, honeydew, and watermelon that have been tossed with a bit of sugar and thinly sliced fresh mint leaves.

The fennel seeds add a nice dimension to these tender scones.

Ask your butcher to cut up the wings for you.

Serve over freshly steamed vegetables.

You'll need a candy thermometer to monitor the fudge sauce and the marshmallows.

Try this as part of a barbecue buffet.

Raita, an Indian yogurt dish used as a condiment, is often made with cucumber or tomatoes. This version features mango. Serve it with the Tandoori Chicken Salad or alongside grilled pork or fish.

This recipe is an accompaniment for Cabrales Cheese Soufflés.

It's actually a clam boil, and it’s prepared on the stove top. The secret is to layer the ingredients, like clams, lobsters, potatoes, and sausages, in one pot so that the flavors mingle during cooking.

This recipe is an accompaniment for Mocha Custards with Buttermilk Doughnuts .

Donna Knowlton of Atlanta, Georgia, writes: "As the oldest of five children growing up in rural West Virginia, I was always helping in the kitchen. Like many girls in the South, my interest in cooking came from being a member of the 4-H club." Adding fresh lemon juice and grated lemon peel to the filling enhances the flavor of the apples.

A vegetable and herb filling adds another element to an unusual and impressive version of a classic Passover main course.

An almond-scented pudding layered with blackberries and blackberry preserves makes a nice finale.

Mint and capers grow everywhere on Sicily, and anchovies are always available. Here they enhance another island crop: artichokes.

The pink-peppercorn garnish gives this chilled soup a pretty spring look.

This salsa is best made a few hours ahead so the flavors have a chance to develop.