Make Ahead

You get a quick sauce when you let compound butter melt on a hot steak.

This recipe was created to be used for Fresh Plum Frangipane Tart , Strawberry-Lemon Tartlets and Mixed Nut Tartlets .

This sauce evokes Provence at its productive best, in summer, when farms and family gardens are at their peak production, yielding vegetables with an incomparable depth of flavor. Note: be sure all of your ingredients, and the bowl or mortar you are working with, are at room temperature. Differing temperatures can cause the aïoli to separate. When making aïoli - or any mayonnaise-like sauce - think slow, slow, slow. There is a simple remedy for separated aïoli. Put an egg yolk in another bowl, and slowly whisk the separated aïoli into it.

This recipe can be prepared in 45 minutes or less.

A beautiful and elegant dessert that has lots of great berry flavor.

While the meringue topping of this pretty tart is light, the lemon, orange and lime custard filling has an appealing richness.

In this recipe there will be extra mousse and pecan crisps (the recipes will not work if reduced). Both elements are delicious on their own.

Cardamom adds a lovely accent to the compote and the filling, which is made with soft farmer cheese for creamy texture.

Anchovies, capers, olives and sun-dried tomatoes enhance the delicious butter. It is also good melted over grilled fish or chicken.

The following dish was a popular choice for bridge luncheons in the 1960s.

This recipe requires a little advance planning — the yogurt will need to drain for at least 8 hours.

Set bowls of mixed nuts around the backyard, and serve the salad with glasses of chilled Beaujolais wine.

For this recipe you will need 25 fluted molds, 2 1/2 inches across the top, 1 1/2 inches across the bottom, and 1 inch deep. Molds are available at some cookware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901.

Can be prepared in 45 minutes or less.

Cornmeal in the crust gives a nice contrast to the creamy filling in this dessert.

The plump ravioli called pansoti ("little bellies"), a Ligurian specialty, are often dressed with a walnut sauce. We strayed from tradition a bit and tucked the walnuts into the filling instead. Be sure to buy pancetta that's well marbled: If it's too lean, it won't render enough fat to flavor the filling. Also, brown the onions well — the caramelization lends a depth and richness that's essential to this dish.