Bon Appétit

Can be prepared in 45 minutes or less.

Masa Harina is an ingenious addition to these savory shellfish cakes from chef George Mahaffey of The Restaurant at The Little Nell in Aspen.

The creation of chef Monique Barbeau of Fullers at the Sheraton Seattle Hotel & Towers. Serve the terrine as an appetizer with toasted bread, or as a cheese course accompanied with a glass of Port.

If you don't feel like making your own vanilla ice cream for these red, white and blue sundaes, simply pick up a premium brand at the supermarket.

These innovative latkes are great as a first course, side dish or entrée. Complement them with chutney and yogurt.

For best results when making this dessert, first mix one can of cream of coconut in a blender until smooth, then measure as called for here.

A big, beautiful dessert that layers chocolate and coffee ice creams with mocha sauce in a macaroon cookie crust.

Lemon curd, a classic London teatime treat, is layered between crispy squares of sugared phyllo. Any remaining curd is great on toast, biscuits or scones.

Apples and apple cider lend a pleasant sweetness to this beautiful soup.

This dressing is great for turning mixed greens, steamed broccoli or asparagus spears into a delicious salad.

The broth can be served on its own as a light starter with or without the vegetables in it. It can also be used in recipes calling for canned vegetable broth.

Mashed potatoes give this spectacular bread a moist texture.

Old-fashioned meat loaf gets a new lease on life in this recipe. Use the processor to chop leftover ham (or some purchased ham) for this flavorful loaf. Serve this with mashed potoates, corn bread, buttered peas, and a favorite beer or dry red wine.