Bon Appétit

It may be corn season, but canned or frozen corn kernels work just as well as fresh in this corn salad. A mixed green salad rounds out the menu nicely.

(BONET) This Piedmont specialty is made with two of the region's best-known products: chocolate and amaretti cookies. Begin preparing the dessert a day before serving. A slightly sparkling, floral and fruity Moscato d'Asti would complement it beautifully.

You won't miss butter and syrup when this honey-sweetened fruit treat tops the pancakes. It's also delicious with waffles, French toast or on its own.

A purchased Asian noodle salad and crisp rice crackers are perfect with this meatless meal. Finish with slim wedges of cheesecake topped with fresh blueberries.

Here is a lovely seasonal dish that's fresh and delicate. Note that there is no raw fish in this recipe; the word sushi simply denotes that a dish features seasoned rice, which can be served with a variety of accompaniments, including raw seafood. This type of sushi is called chirashi-sushi (chirashi means "scattered"), and the rice is mixed with asparagus, thin strips of carrot, and cooked shrimp.

A classic Austrian tart gets an American update with this cranberry and apricot filling.

Crisp, freshly cooked shrimp are wrapped in prosciutto slices, then set atop a salad of roasted peppers, garbanzo beans and artichokes tossed with a tangy dressing.

A version of posole, a Mexican classic.

Sue Shadley of Indianapolis, Indiana, says that the biscotti from The Bakehouse in Bloomington are addictive. These can be baked three weeks ahead and frozen, making them an ideal Christmas gift.

An open-face knife-and-fork sandwich.

This recipe can be prepared in 45 minutes or less. Here’s a quick and satisfying starter.

(INVOLTINI DI VITELLO CON PECORINO E ACETO BALSAMIC)

Serve these with a creamy potato gratin. Market Tip: Avoid steaks with lots of cartilage — they will be tough and chewy.

This recipe has been in the family of senior editor Randi Danforth for generations. Her great-grandmother bought penny sponge candy to take to the movies in Minnesota. A love for the crunchy sweet led to recipe experiments in the kitchen. Randi recalls watching her mother make this magical confection--the baking soda causes vigorous bubbling. Pack it in jars or airtight tins, and store at room temperature; exposure to moisture and air will soften the candy.

Similar to pumpkin pie, but not quite as sweet. Serve with whipped cream, if you like.

Here's the traditional Irish soda bread—just flour, baking soda, salt, buttermilk, and optional caraway seeds. For traditional brown soda bread, substitute whole-wheat flour for part, or all, of the all-purpose flour called for in the recipe.