Gourmet

Active time: 15 min Start to finish: 2 hr

Active time: 20 min Start to finish: 25 min It seems like people have been making fun of the railroad for as long as we can remember, but no one jokes about the French toast that used to be served on the Santa Fe line. The train might have run late, but when indulging in a breakfast like this, who cared?

For a Fourth of July theme, top these bluish purple potatoes with salmon or red lumpfish roe. Active time: 20 min Start to finish: 35 min

Elote Asado Out on a walk in practically any Mexican town, who can pass up the always-present fresh ears of chewy field corn, turning and crisping over the coals? Who isn't attracted to the smoky-smelling, pit-roasted ears (pibinales) when they're poured from gunnysacks in Yucatan? And who doesn't like the fried corn kernels with epazote and chiles in Toluca (esquites), or the ones served from big boiling cazuelas in the capital's Alameda Park, or the ones topped with cream, powdered chile and cheese in the northeastern states? Our sweet corn isn't the same to me, boiled and buttered and served as a summertime vegetable. It lacks a little backbone. So when I'm having it, I usually give it a taste of an open fire, a squeeze of lime and a sprinkling of hot powdered chile…or the lavish spread of butter, cream and cheese of this recipe. Serve it anytime you're grilling, and you'll please practically everyone.

This recipe works best with ordinary chili powder, which typically includes not only ground dried chiles but other spices as well. Pure chile powder will be too strong.

Romanesco cauliflower — with its cone-shaped florets — has a more subtle, nuanced flavor than traditional varieties. The size of Romanesco cauliflower can vary widely, so we call for weight in this recipe rather than number of heads.

This refreshing seasonal sorbet is a wonderful mid-meal palate cleanser.

Broccoflower, a cross between broccoli and cauliflower, looks like green cauliflower and has a milder flavor than broccoli.

Carne Adovada At Maria's New Mexican Kitchen, in Santa Fe, New Mexico, this stew is used to fill enchiladas and burritos, but it also makes a very satisfying meal served alone or over rice.

These layered biscuits require a little more effort than the conventional kind, but they're worth it. The recipe calls for White Lily all-purpose flour, which is made from an extra finely ground softer wheat than regular all-purpose flour and results in a lovely, tender texture. Active time: 40 minutes Start to finish: 1 1/4 hours

This soup stands on its own as a main course when paired with a green salad and some crusty bread.

Active time: 20 min Start to finish: 40 min When we think of fall fruits, persimmons are all too often forgotten — but they're wonderful. Here, they make a salsa-like chutney that's perfect for lamb chops.

Active time: 30 min Start to finish: 40 min

This recipe is an accompaniment for Meringue Napoleons with Lime Ice Cream and Blackberries .

These mussels, flavored with garlic-herb butter and baked instead of steamed, beg for some crusty bread to sop up the wonderful sauce. Try them over pasta, too. Active time: 20 min Start to finish: 35 min

Do not use a dark aluminum baking pan (including nonstick) for this recipe because the potatoes will burn. Active time: 15 min Start to finish: 1 1/2 hr

If you can't get cotija cheese, you can substitute feta — it's stronger in flavor and a bit saltier than cotija, but it works fine. Archibald also makes a version of this salad topped with shavings of Manchego cheese.