Gourmet

The riper the tomatoes, the better the flavor of this delicate consommé. To clarify it, we've used the traditional French method of creating an egg-white "raft," which attracts particles from the simmering broth and is then discarded. Though the consommé is served cold, it is not jellied.

This chutney is great with sautéed scallops, grilled shrimp, or grilled lamb. Active time: 15 min Start to finish: 15 min

Active time: 25 min Start to finish: 1 1/4 hr

Active time: 15 min Start to finish: 15 min

This variation on the classic Irish apple cake has a top and bottom crust made from a biscuit-like dough. You can cut this cake into wedges or dish it out with a spoon like a cobbler.

A tweed cake gets its name from the classic wool fabric it resembles. The effect is achieved by folding coarsely grated chocolate into the batter before baking. If you can't find matzo cake meal, you can grind batches of regular matzo meal in a clean electric coffee/spice grinder until it's the consistency of flour.

Japanese bread crumbs, called panko , give these cakes a light, crisp coating. Panko is sold at Asian markets and can often be found in the seafood section of large supermarkets. But if it's unavailable, plain dry bread crumbs are an acceptable substitute.

We used chef Fergus Henderson's technique for braising duck legs so the skin sides, peeking above the liquid like "alligators in a swamp," stay crisp while the meat braises.

For more information about melting chocolate, see Meltdown.

The lamb in this recipe is blanched to make a light-colored stew. Active time: 1 1/4 hr Start to finish: 2 1/2 hr

A whole mackerel or bluefish is about 2 feet long, so you will just be able to fit it on an angle in a large rectangular gas grill or a wide oven; see cooks' notes, below. You might want to measure your grill (or oven) before choosing a fish to make sure you'll have enough room. Active time: 45 min Start to finish: 1 hr

Plantains are a staple in Latino cuisine, but mangu, made with green plantains, is a Dominican specialty.

This is a delicious, low-maintenance alternative to traditional risotto.

This dish, or some form thereof, can be found in most Scandinavian countries. The apples and prunes are usually stuffed inside the pork roast, but here we've put them in the sauce.

Chalupas Poblanas de Pollo Look for tightly stacked tortillas in packs of 50 (they can be frozen). They are pressed tightly together to retain moisture and freshness and are available in Latino markets and some supermarkets. Delicious tortillas can also be mail-ordered from Maria & Ricardo's Tortilla Factory (800-881-7040). Other Mexican ingredients are available at Mexican markets and many supermarkets. Active time: 40 min Start to finish: 40 min

Danny Toma of Naples, Italy, writes: "As an expatriate southerner working in Italy, I created this recipe to combine my Mississippi roots with my temporary Italian home." This recipe makes a large quantity of pesto. Use half the pesto for 1 pound of cooked pasta and chill the rest in an airtight container for up to 3 days.

Active time: 20 min Start to finish: 40 min