Bon Appétit

Cèpe is the French name (porcini is the Italian name) for the boletus mushroom, which grows in the southwest. Dried cèpes are not readily available here, so we use dried porcini.

The secret to this dish is to trim the okra very carefully at the top, cutting the stem without cutting open the okra at all.

The potatoes are cooked in chicken broth and then tossed with chives to give the dish a boost of flavor with almost no additional fat.

The dressing is packed with intense flavors, so only a limited amount of oil is necessary.

The bread, the lamb and the charmoula--a spicy mix of red bell pepper, onion, cilantro and spices--combine beautifully in this bread from executive chef Rafih Benjelloun of Imperial Fez restaurant in Atlanta.

The components of this recipe-purchased ham or turkey, the relish and dinner rolls- can be combined by your guests to make little sandwiches.

Many kinds of vegetables and even some fruits go well with this versatile dip.

Chocolate ganache and hazelnut cream are encased in a tender nut cake.

This fragrant bread is great plain or toasted, and it makes a delicious accompaniment to any hearty soup.

Begin the meal with this crisp and colorful salad. Jicama, avocado and red onion take it beyond the ordinary.

This homey, comforting cereal is like warm granola, especially with the crunchy honey-toasted walnut topping.

An elegant but no-fuss soup.