American

A one-dish meal with all the earthy flavors of the Southwest.

Sometimes baby back ribs are sold in sections of four to six ribs rather than as whole racks; those will also work here. Begin preparing the ribs a day before serving so that they can chill overnight after the spice rub has been applied.

This recipe can be prepared in 45 minutes or less.

Southerners expect and almost demand a savory spread at any even involving cocktails (which mans virtually all social get-togethers), so Mother certainly would never disappoint her guests at a formal cocktail supper, even when one or two other appetizers are served. (We won't even get into how Rebels also relish sweet appetizers with their drinks.) She uses this basic formula also to make crabmeat spinach, and ham spreads, so feel free to experiment.

Look for Old Bay seasoning in the spice section of the supermarket.

Apple wedges are an imaginative addition to the gravy. Serve this turkey with a buttery Chardonnay.

Both the sauce and the ribs can be made ahead, leaving just the grilling to be done at the last minute.

These delicious chocolate chip cookies are worth the calorie splurge.

A whiskey-spiked variation on classic pecan pie. Serve the tartlets with whipped cream or vanilla ice cream, if desired.

These can be cooked two hours ahead, then rewarmed in the oven just before serving.

A classic combination of tender shortcrust pastry and soft, candy-like caramel filling.

These sweet, tangy wings should appeal to even the pickiest kid. Eight pounds may sound like a lot, but no matter how many of these we made in our test kitchens, they always disappeared quickly. You may not have the oven space to cook the wings and the macaroni simultaneously. We found it best to do the wings first, then keep them warm under foil while baking the macaroni. Finally, because the wings tend to leave a mess to clean up, we like to make them in disposable foil roasting pans.

These special sweet buns, marked with a symbolic cross, are a fixture on many Easter tables. They are delicious plain; with fresh fruit (we loved them with the first strawberries of the season); or split, toasted, and spread with butter and jam.

A refreshing starter from Arrows in Ogunquit, Maine.