Bon Appétit

"Recently my future in-laws came to dinner for the first time. My fiancé had mentioned their love of chocolate and coconut, so I knew I had to dazzle them with a sensational dessert," writes Sarah Smythe of New London, Connecticut . "This cheesecake worked beautifully."

This poultry dish features many of the flavors of the classic Moroccan dish b'stilla but is much easier to make.

These "patriotic" sundaes with their terrific blueberry-caramel sauce are a lot of fun for a Fourth of July party.

Delicious in romaine salad or on their own, these pecans are boiled in a spicy sauce, then deep-fried.

Yes—vinegar and berries: The mellow balsamic, sweet strawberries, and rich mascarpone come together beautifully.

This bread uses a yeast starter, which enriches its flavor and texture. Be sure to prepare the starter one day ahead. Humidity makes the crust crisper, so the recipe calls for spritzing the oven with water; simply use a standard spray bottle and tap water.

The salt creates a seal around the fish, which preserves its moisture and pure flavors. Romesco is a classic sauce from the Catalonia region. For cooking the fish, use two 13x9x2-inch metal baking pans.

Kumquats lend their bright citrus snap to a no-cooking-required relish.

Using sweet soda pop in dessert recipes is a southern tradition.

To prepare these without an ice cream maker, pour the sherbet base directly into pop molds. If you don't want to use the molds and you have churned the mixture in an ice cream maker, the sherbet can be transferred to a resealable container, then simply scooped into bowls. Begin making this dessert one day ahead.

Serve Champagne with this starter.