Bon Appétit

Pasta, a recent addition to the Irish culinary repertoire, is fast becoming a favorite. At Longueville House in Mallow, Ireland, ravioli is taken to refined heights in this dish, which is served as an appetizer. They make it with large rounds of homemade pasta, but store-bought gyoza wrappers are a good substitute.

This recipe originally accompanied Goat Cheese Soufflé and Mixed Greens with Raspberry Vinaigrette .

Serve white rice with saffron on the side, and orange sorbet topped with chocolate shavings for dessert. Look for the herbes de Provence in the spice aisle at the market.

This Yemenite-style dish incorporates a highly seasoned matzo meal coating that keeps the fish moist.

This would also be good on broiled sea bass or red snapper fillets.

Other herbs — such as tarragon, thyme or basil — would also work well in this recipe.

It's a snap to make this delicious low-fat dessert-you don't even need an ice cream maker. The ice has a refreshing texture with an appealing crunch.

Instead of ordering Thai takeout, whip up this easy classic. Serve with: Steamed jasmine rice and a cucumber and snow pea salad. Dessert: Sliced tropical fruits such as pineapple, kiwi, and mango.

The pasta and sauce cook simultaneously (so two cooks can divide and conquer), for a total of about ten minutes, start to finish. Serve with your best bottle of bubbly.

To most Americans, Ischia, off the coast of Naples, is relatively unknown. That's a shame, because for centuries this island's thermal springs have been luring savvy travelers for restorative dips; plus, the locals produce some of the best wine in the region. At La Pergola, a family-run inn located on a hill just outside of Forio, guests enjoy some of that homemade wine, along with artisanal jams and olive oil. La Pergola also serves one of the island's most popular dishes, rabbit cacciatore, or hunter's rabbit. Chicken may be substituted for rabbit in this hearty dish.

A cored pineapple is used to serve this dessert, so be sure to select one with bright leaves.

Look for chocolate bars that have orange, pistachio, or caramel fillings.

Here, sea scallops take an Asian turn when they are flavored with toasted coriander seeds, grilled, and teamed with a hoisin-orange sauce and vegetable salad.

Salmon fillets can be substituted for the char. For a shortcut version of the horseradish cream, just mix 3/4 cup heavy whipping cream with prepared white horseradish to taste.

With a hint of smoky chipotle chile, this relish is a delicious departure from the usual cranberry sauce.

An inspired combination of flavors—the caraway is an unexpected addition to the crust.

"I enjoyed a delightful dinner at Restaurant Claes Claesz, an intimate place located in the Jordaan district of Amsterdam," writes Gretchen Method of Northville, Michigan. "Their cream of parsnip soup was simply wonderful. Could you get the recipe?" There is no cream in this soup—pureeing the ingredients creates the silky texture.

Traditionally, this flavorful sauté would be composed entirely of fresh cèpes (we know them better by their Italian name, porcini) gathered from the forests around Bordeaux. In this recipe, dried porcini mushrooms are supplemented with fresh large button mushrooms.