Bon Appétit

Lemon curd, a classic London teatime treat, is layered between crispy squares of sugared phyllo. Any remaining curd is great on toast, biscuits or scones.

Apples and apple cider lend a pleasant sweetness to this beautiful soup.

This dressing is great for turning mixed greens, steamed broccoli or asparagus spears into a delicious salad.

The broth can be served on its own as a light starter with or without the vegetables in it. It can also be used in recipes calling for canned vegetable broth.

Mashed potatoes give this spectacular bread a moist texture.

Old-fashioned meat loaf gets a new lease on life in this recipe. Use the processor to chop leftover ham (or some purchased ham) for this flavorful loaf. Serve this with mashed potoates, corn bread, buttered peas, and a favorite beer or dry red wine.

Here's an easy-to-make entrée flavored with a spicy marinade; the shrimp are nice on a bed of salad greens or with rice.

This uses the same ingredients found in boudin blanc, the classic French white sausage. Start two days before serving.

These savory pancakes can be an appetizer, a side dish or a meatless main course.

If you don't have a spice mill, you can crush the whole spices in a heavy plastic bag, then grind them finely in the blender.

Some cinnamon and pepper give these wonderful cookies a south-of-the-border flavor.

At the restaurant Charlie Trotter bakes these small soufflés in thimble-shaped molds and sets them atop rounds of his own dried-fig brioche. Although he likes to use white Muscat grapes for the sauce, the recipe works well with any color or variety of grape. We used red seedless grapes, and they yielded a beautiful dark-pink sauce.

For trained foragers, the autumn forests around Lancaster, Pennsylvania, yield an abundant wild mushroom crop. Celebrate the harvest with this succulent pork roast, accented with mustard, another typical ingredient of the region. Begin the meal with a relish platter, and offer an American Pinot Noir or beer.

There's something for everyone in this traditional specialty. Don't forget to soak the bamboo skewers before using them.