Gourmet

If you are using salted pistachios, omit the 1/4 teaspoon salt in the ingredient list.

This is a refreshing and fast adults-only dessert for any summer meal. Active time: 15 min Start to finish: 15 min

Crisp roasted potatoes with rosemary are a good accompaniment to this elegant but easy dish.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

We topped these rolls with a combination of plain tobiko (flying-fish roe) as well as seasoned and wasabi-flavored tobiko and golden whitefish caviar. The specialty tobiko and caviar are available from the mail-order source given below.

I've learned that garnishing soup can turn an everyday first course into something elegant. This cream goes particularly well with lentil soup and puréed carrot soup. Can be prepared in 45 minutes or less.

This classically simple milliard is similar to a clafouti - both desserts are a cross between a cake and a custard and are about as thick as a thin cake layer.

Can be prepared in 45 minutes or less.

Petites Profiteroles This recipe is an accompaniment Tomato and Celery-Infused Beef Consommé with Tiny Choux Puffs You'll need only about one third of the profiteroles to go with the consommé; freeze the extras and serve them for dessert at your next dinner party with ice cream and chocolate sauce. Active time: 20 min Start to finish: 40 min

Most people never think about cooking cucumber—especially since that crisp, raw crunch is so perfect for salads and canapés. But cucumber acquires a wonderful velvety texture when cooked and puréed, and this soup shows it off beautifully. Even better, the flavor and color of this soup are at their best when it is warm, not hot, which takes some of the stress out of serving ten guests.

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

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Star anise's licorice-like flavor is what sets this ice cream apart. Our version is adapted from the one served at Geordy's restaurant in San Francisco, where the custard is made with all cream, no milk.