Bon Appétit

Mix in sautéed 1/2-inch cubes of butternut squash, if you like.

Store-bought caramel sauce spiked with a little sea salt makes these fast and easy puddings something special.

For an extra kick, sprinkle a little ground cinnamon, ground cardamom, or finely grated lime peel over the rice puddings before serving.

Great for dessert or breakfast.

An intense dark-chocolate filling topped with sweet-tangy cream.

Braising is an excellent way to keep fish steaks moist and flavorful.

Pan-sear to crisp the skin, then pop the fillets in the oven to finish the job.

Oven-roasting whole fish marries ease of preparation with stunning presentation.

Breading gives skinless fillets oomph, and a quick sauté cooks them through.

If you're stopping at a Greek market for ingredients, grab some butter cookies.

Pastourma (also spelled basturma) is seasoned, cured beef.

Tarama (or taramasalata) is a Greek spread traditionally made with carp roe, breadcrumbs, lemon juice, milk, olive oil, and seasonings. Here, smoked salmon adds an extra dose of flavor.

Purchased mayo gets dressed up with garlic, Dijon, and lemon juice.

Chef Tracht likes an assertive sauce, so she uses extra-hot prepared horseradish. For a milder sauce, use less horseradish or the regular-strength variety.

Brown sugar and molasses are balanced by fresh ginger and jalapeños.