Dried Currant

Sophistication in a snap. Purchased puff pastry takes most of the work out of making this beautiful tart.

Puff pastry as strudel dough is even faster and more convenient than phyllo dough. A scoop of vanilla ice cream or frozen vanilla yogurt is great alongside.

Toasted nuts keep well in the freezer. If you make extra and save them, it'll take you just 10 minutes to prepare this salad the next time you make it.

This recipe is an accompaniment for Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney .

It is no coincidence that the method used to bake this bread, steaming, is similar to one used by the native Indians of New England, who taught us how to use corn as a grain for bread. The most famous of our region's breads, this wholesome blend of wheat, rye, and corn flours is suitable for our diets today as it was 300 years ago.

Active time: 20 min Start to finish: 1 1/2 hr

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

A favorite of Nancy's son.

This dessert, long favored by the British at holiday time, originally contained minced meat along with the fruits and spices. This version, more suited to the nineties table, is meatless and brimming with apples, dried fruit and lots of spices.

A high proportion of butter makes for an extra-smooth and rich icing. For best results, use Philadelphia-brand cream cheese.

Michael P. Hooley of San Francisco, California, writes: "While I was in London, I went to Fortnum & Mason and had a delicious currant-filled pastry called an Eccles cake. Would it be possible to get the recipe?" These sweet pastries are named after the town in Lancashire where they originated.

Postre de Quinoa Linda Bladholm's South American friend Lilian Zamorano gave us the recipe for this unusual but very tasty dessert. It's made with the ancient Peruvian grain quinoa, which is a common side dish at Peruvian restaurants. Active time: 10 min Start to finish: 1 1/4 hr

Active time: 30 min Start to finish: 1 hr