Gourmet

These thin cookies resemble the strip of lemon peel that's often served with a cup of espresso.

Active time: 20 min Start to finish: 25 min

Parfait is the French word for "perfect," and these elegant little treats live up to the billing. Served straight from the freezer, their texture is similar to ice cream's, but they take on a mousselike consistency when thawed for a minute or two on the plate.

Steve Katz of Potomac, Maryland, writes: "I would like to share a recipe for the most finger-licking baby back ribs you'll ever cook on your stovetop. The secret ingredient is Lapsang souchong tea, used in the braising liquid to give the ribs a smoky flavor. Active time: 45 min Start to finish: 2 1/4 hr

This dip is great with crudités or crackers, on sandwiches, or with cold meats. Active time: 15 min Start to finish: 20 min

The African, Caribbean, and Asian populations of New York share a common love of spice and okra, so we've combined the two. If habanero chiles are too spicy for you, use a serrano or jalapeño chile instead. Rinsing your okra gives it a cleaner taste and texture. Active time: 15 min Start to finish: 15 min

Yam Taeng Kwa Dried shrimp are an acquired taste; they have a very strong fish flavor. But this salad is wonderfully refreshing even without the shrimp. Active time: 20 min Start to finish: 20 min

Active time: 10 min Start to finish: 15 min

When I was growing up in Louisiana, nothing made my mouth water like the smell of onion, bell pepper, and celery cooking in my mom's dark Cajun roux. For maximum flavor, use the whole chicken and leave any fat attached. Active time: 1 1/4 hr Start to finish: 1 3/4 hr

If you haven't already made the low-fat buttermilk dressing for the buffalo burgers you'll need to allow a little extra time for this recipe. Active time: 40 min Start to finish: 40 min

Pa Amb Tomàquet Rustic and assertive, pa amb tomàquet is a quick and easy hors d'oeuvre or accompaniment, best grilled (and served) in batches. Active time: 15 min Start to finish: 30 min

For this recipe we used what the butcher calls the first cut or brisket cut of the veal breast — it's the thicker, upper portion.

Active time: 35 min Start to finish: 1 hr

Active time: 30 min Start to finish: 30 min

Any leftover sauce from this recipe would be delicious served with boiled new potatoes or crudités. The sauce keeps 4 days, chilled and covered. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.