Bon Appétit

If time is short, omit the streusel topping.

Spoon this over vanilla ice cream, or serve it with dollops of Mascarpone Cream or sour cream.

Try this cinnamon-scented sauce over vanilla ice cream, pound cake or both. Can be prepared in 45 minutes or less.

This recipe was created to accompany Crudités and Grilled Sausages with Sweet and Hot Chutneys.

An easy dish that uses some traditional Japanese ingredients, including miso. Made from fermented soybeans, miso paste comes in various shades, with the darker ones being stronger in flavor. This recipe calls for white miso (also called shiro-miso), which is sweeter and more delicate.

A dessert that is simply ready-made pound cake that has been accented with an orange custard cream.

The fresh berries at the open-air markets of Nice inspired this simple recipe. The wide surface of a large skillet reduces the cooking time, which helps keep the fruit flavor at its peak.

Try these for both dessert and breakfast. They're great with their pan juices or the Apple Custard Sauce.

Can be prepared in 45 minutes or less.

Because they are prepared with purchased ice cream, these parfaits are super-easy to make. For a dramatic option, alternate layers of white and green mint ice creams.

A favorite accompaniment is the rice-shaped pasta called orzo.

Similar to polenta, this mixture either bakes atop the chili in the Chili-Cornmeal Skillet Pie or makes a great side dish for huevos rancheros at breakfast or for meat loaf with gravy at dinner.

Tender, biscuit-like dough is formed into a lattice atop this easy treat.

Cranberries make a traditional breakfast spread festive and seasonal.

Early in this century, fresh meat became a staple on many American tables. But old methods of flavoring and preserving beef-corning, for instance, which involved brining the meat with spices-remained popular. Often in New England, leftover corned beef simmered with vegetables would be chopped up and transformed into red flannel hash, so called because of the crimson color beets gave to the dish.

Lemon juice is an integral part of this classic dish. Choose the smallest clams possible, and make sure not to overcook them.