Lemon

Tarte au Citron There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then the butter is gradually incorporated — an easy method that results in a consistently good lemon custard or curd. The crust is made with sweet and nutty pine nuts, which I think are the perfect balance for the rich, tart custard.

Burrata is a luscious Italian cheese made by mixing cream and unspun mozzarella curds together (for a texture similar to ricotta): the mixture is then inserted into the center of a ball of fresh mozzarella. It can be found in some supermarkets, at specialty foods shops, and at Italian markets. Substitute fresh mozzarella if you can't find burrata.

Michele Evola of New York, New York, writes: "I thought you might enjoy this family recipe. My aunt Bess puts fresh persimmons in the freezer so she can make these bars anytime." When Hachiya persimmons are very ripe, they're so fragile that they nearly turn to juice. If you want to freeze them as Michelle Evola's aunt Bess does, we suggest first putting them on a baking sheet in the freezer until they harden. Then wrap them in plastic wrap while they're hard and freeze them in a sealed plastic bag.

For best flavor and moist, juicy meat, brine the turkey for 36 to 48 hours. If you are planning to brine it in a cooler, plan on needing extra ice. Kosher salt is preferred in most brine recipes for its pure flavor and because it dissolves quickly.

This topping for the meringue roulade tastes great no matter what type of fig you use, but purple ones, such as Mission, will turn your syrup a beautiful shade of pink.

This punch — containing rum, Cognac, and peach brandy — is potent. If it packs a bit too much of a wallop for your taste, you can dilute it with cold black tea, a common mixer for this particular punch, or with seltzer water, for a bit of fizz. Some punch bowls may not be big enough to accommodate the size ice block we call for — feel free to use other freezing containers that are more suitably shaped. And though the block is a classic part of this recipe, you can, of course, simply serve the punch in a pitcher over ice cubes.

A vanilla bean is an extravagance that lends a note of sophistication to this drink, but extract is a fine substitute.

We've spiked this lemonade with vodka to make a refreshing summer cocktail, but you can omit the alcohol. One batch will completely fill your blender, so if you need more, make multiple batches rather than doubling or tripling the recipe.

This is a traditional homemade drink that's found all across West Africa. It's sometimes called ginger beer, though it's not alcoholic.

Jennifer Janesko of Kansas City, Kansas, writes: "I had an amazing egg drop soup at the Canyon Ranch SpaClub at The Venetian, in Las Vegas. It had a slight kick of lemon and was perfect after a long night of blackjack. Could you get the recipe?"

Panko are fluffy white Japanese breadcrumbs that make a light, crisp crust when fried. Look for them in the Asian foods section of most supermarkets. This dish can easily be doubled. Serve with: Steamed spinach and scalloped potatoes.

Combining the best of lemon meringue pie and lemon tart, a cloud of soft meringue tops the sprightly lemon curd filling and buttery cookie crust.

Nancy Dalrymple of New Orleans, Louisiana, writes: "Last year, my husband and I celebrated our anniversary with a long weekend at Annadele's Plantation, a charming bed-and-breakfast in nearby Covington. Although the rooms were lovely, what made Annadele's so special was the great food. During our stay we learned that the restaurant is open to the public, so we've been back several times for our favorite dish, the pompano fillet with crabmeat and beurre blanc." Pompano — a delicately flavored white fish — is a popular entrée in and around New Orleans. In Annadele's signature version, the fish is topped with sweet crabmeat and a creamy white wine-lemon sauce.

This recipe is an accompaniment for Chai-Spiced Honey Bundt Cakes . Any leftover syrup would be delicious drizzled over pancakes.

Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti—before they became fashionable. My dad is part German, and he was known for his talents working the grill. Now that I'm a professional chef, my entire family is paranoid about cooking for me. I find that funny because I still love their food and look forward to it." This recipe makes two cakes, so freeze one to enjoy at another time.

Exactly what a fancy grilled cheese should be — top-notch cheese and bread with a little surprise (an almond-sage spread).