Gourmet

Active time: 35 min Start to finish: 45 min

Here's the traditional southern way to bake and serve corn bread: right in the skillet. Using shortening to grease the pan produces a nice, brown crust.

This Cambodian curry is traditionally made with beef, but Mao Sokhen says his American friends prefer the chicken variation. Though you can use any brand of Thai red curry paste and Asian fish sauce for this recipe, Mao likes the brands recommended below because he finds they produce a dish that is closer to classic Cambodian flavor.

If you're making this entire menu, we recommend assembling the cobbler and putting it into the oven just before you begin grilling the steak. That way, the cobbler will be cool enough to serve after you have finished eating the main course and cleared the table.

Serve this granola with fruit and yogurt for a delicious breakfast. Or sprinkle it over ice cream to jazz up dessert. Active time: 10 min Start to finish: 30 min

Don't let the unexciting name of the recipe fool you—this ice cream is unusually good. Active time: 40 min Start to finish: 4 hr

In Rome, this is a typical way of preparing bitter greens. Active time: 30 min Start to finish: 30 min

Couscous is frequently thought of as a grain, but it's actually a pasta. This is more apparent in rounds of toasted Israeli couscous, which are larger and chewier than the familiar Moroccan kind. Try this dish with chicken or fish.

Transporting this dish is easy: Stack the fillet slices together and wrap them in plastic wrap; pack the arugula, onions, beans, and dressing in separate containers. Then toss everything together just before serving.

The secret to garlic bread that's neither too greasy nor too dry is having the correct proportion of butter to bread, so we give specific dimensions for the Italian loaf. If yours is a different size, you'll need to adjust the amount of garlic butter accordingly.

Active time: 10 min Start to finish: 2 hr

Nearly every cook in Newberry County makes his or her own rendition of Dunbar macaroni. In Gourmet's kitchens, we combined some favorite additions to the basic recipe to come up with this version.