Snack

Dolce all'Amaretto Though this is nothing like the Treviso-born tiramisù popularized across the world, we've christened it with the same name because it's just as much a "pick-me-up." The hazelnut cookies soak up the sweet vermouth and are layered with the creamy, whipped mascarpone. Since no cooking is necessary, it is perfect for summer entertaining.

La Famille gives these sweet petits fours new personality by adding cumin. To make them, we started with Faye Levy's recipe, from our October 1990 issue. Active time: 20 min Start to finish: 1 1/4 hr

Glutinous rice is distinctively aromatic and appealingly chewy. Before being steamed, it requires at least 3 hours of soaking (overnight is fine, too).

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

(Emilia-Romagna Flatbread with Broccoli Rabe) A piadina is baked on a griddle, folded in half, and filled. In Emilia-Romagna, the fillings might include sautéed greens; cold meats such as prosciutto or salami; and semisoft or soft cheeses such as Fontina Valle d'Aosta. Piadine are usually eaten like sandwiches but can be cut into small wedges to serve as a first course.

Use a cherry pitter to remove the pits before cutting the cherries in half.

Light, refreshing and very sophisticated. Asian pears have a crisp texture, a round shape, and a sweet and floral aroma that's quite unlike that of the more familiar buttery "pear-shaped" pear.

Here is a savory soda bread with the distinct flavor of dill seeds.

Russian cheesecakes, like this one served at The Kaleenka in Seattle, are lighter and drier than most American versions. The texture comes from a dry-curd cheese (known here a hoop cheese) common to Russian cooking.

Instead of the usual corn bread or dinner rolls, try these crisp, cayenne-seasoned breadsticks. Active time: 1 hr Start to finish: 2 3/4 hr