Make Ahead

Active time: 40 min Start to finish: 1 1/2 hr While you could make one without the other, Blue Ginger's shrimp toasts go so well with this flavorful soup that the two recipes function as a pair. We think of the combination as an Asian twist on soup and a sandwich.

The crunchy crumb topping contrasts nicely with the orange-scented sweet-potato puree. Sweet paprika adds a touch of heat.

Connie Capani of Binghamton, New York, writes:"I am 100 percent Italian, so perhaps it's no surprise that I love food: To Italians, it's like a security blanket. I learned how to make spaghetti and other Abruzzi favorites from my mother. Looking at food magazines is what got me interested in venturing out into American culinary territory. I wanted to know how to make a "gravy" that didn't include tomatoes. These days, I work only part-time as a substitute teacher, but I still don't want to be in the kitchen the whole time when my husband and I entertain. " Serve with whipped cream or ice cream.

These nut meringues are also called erstesternen ("first stars"), a reference to the heavenly signs indicating the end of a fast day. They are traditionally served by German Jews at the meal following Yom Kippur.

This dessert combines two confections that are popular in Chile: caramel and the small cream puffs called profiteroles.

There's nothing more comforting than this version of chicken pot pie. Each individual serving is topped with a Pennsylvania Dutch-style buttermilk biscuit. Pour a dry white wine like Sauvignon Blanc.

Making your own ketchup may seem a bit over-the-top, but we promise it's worth it. It's easy to do, and homemade is so much more delicious than supermarket varieties, which are loaded with corn syrup.

Use red or yellow watermelon (or both) for this summery dessert, and pair it with the best store-bought brownies you can find.

This hearty soup makes delicious use of the flavorful 1/4-inch-thick rinds that remain after wedges of Parmesan have been grated away; they infuse the soup with a nice salty bite as it simmers.

This recipe is an accompaniment for Tiramisú Eggnog Trifle .

Another name for this kind of creamy caramel fudge is penuche ("puh-noo-chee"), derived from panocha, a Mexican raw sugar. We think the texture of this one is most unusual: the combination of confectioners' sugar and brown sugar results in a particularly smooth, lush, velvety quality. We adapted a recipe from Pinkie's Bakery, in Souris, Prince Edward Island; the writer Marialisa Calta brought it back from a trip to the Canadian Maritimes.

Drained nonfat yogurt—rather than mayonnaise or sour cream—provides the creamy texture. Start making this dip a day ahead, and try it with apple or pear slices.

If the grill is large enough, cook the artichokes alongside the steaks; otherwise, grill these first and serve at room temperature.