Snack

Caffelatte is what Italians of all ages have for breakfast at home. For small children it is a cupful of warm milk lightly stained with coffee, the ratio of coffee to milk increasing with one's years. It is often accompanied by some store-bought biscuits, but not in my assistant Nadia's family. She lives on her father's farm outside Venice with her husband and small boy, and for her son Tommaso she bakes wholesome cakes with fresh fruit. He has some with his caffeelatte and takes another piece to school to eat for merenda, recess. I was particularly taken with the cake Nadia makes when there is no more summer fruit on the farm. She uses pears and apples and always adds a banana she buys in town. The proportions of one fruit to another may vary, and indeed Nadia says they always do, but nothing much can go wrong or affect the cake's plainspoken, engagingly fresh taste.

This is a simple, delicious dessert that also makes a warming and special brunch dish or breakfast. Although many baked-apple recipes are on the lean side (my mother always ate them when she was dieting), my version is luxurious yet still homey. I stuff the apples with a mix of brown sugar, dried fruit, and nuts, then bake them in a sauce of apple cider, maple syrup, and plenty of butter, which cooks down to a rich, thick glaze. I like to use Cortlands here because of their good squat shape and their complex fruity flavor, but any firm, tart baking apple will do.

Active time: 25 min Start to finish: 1 hr

Though it's not essential to make both sauces for these wings, we think the contrast between the rich peanut sauce and the light-yet-spicy gai yang — a classic Thai sauce for poultry — is a flavor combination that shouldn't be missed.

This recipe is among those that reach a new level when made with sea salt and high-quality, European-style butter (like Plugrá). Active time: 30 min Start to finish: 2 hr

"I tried a fabulous fig and fennel bread at Clarke's restaurant while I was in London," writes Nancy Shrier of Rydal, Pennsylvania. "I'd love to have the recipe." Do as the restaurant does and serve this slightly sweet bread with unsalted butter or with a variety of cheeses.

You can top the spinach parmesean custard with some broken-up frico for added crunch or simply enjoy them on the side. Active time: 15 min Start to finish: 30 min

This is our salsa closest to the classic home-style Mexican salsa de molcajete that's made from roasted garlic and chiles pounded in a lava-rock mortar (molcajete) with roasted tomatoes. Even though we've updated the equipment for the modern American kitchen, that perfect blend of sweetness (roasted garlic and tomatoes) and raciness (roasted jalapeños) is what you'll spoon out. The final addition of fresh cilantro and a drizzle of vinegar focuses the whole experience: This is just what most Americans wish they were getting when they open a jar with that ubiquitous "salsa" label. Made with plum tomatoes, your salsa will have a more homogenous texture — just right for using the salsa as an ingredient in other dishes. Because round tomatoes give a looser texture, choose them when you want a condiment to set on the table.

Here is an Asian twist on stuffed mushrooms. Chinese plum sauce and sesame oil make the satisfying, intensely flavored glaze. Small portobellos can be substituted for the shiitakes, if you like.

When freshly baked, these appealing cookies are chewy, crisp, and tender all at the same time. If stored in an airtight container for a day, they are still delicious, only softer.

You can substitute wasabi powder for the wasabi paste in this recipe, but we find that the paste imparts a fresher flavor. Force the wasabi powder through a very fine sieve before using. Active time: 15 min Start to finish: 25 min

Active time: 20 min Start to finish: 1 hr

Brushed with sweet orange syrup, filled with almond cream, and covered with toasted almonds, even the most run-of-the-mill store-bought croissants are transformed into something heavenly.