Bon Appétit

This cake, also called fraisier (French for "strawberry plant"), is usually made with almonds, but pistachios are used in this rendition. The delicate cake is layered with fresh strawberries and a mousselike white chocolate buttercream and then topped with marzipan.

There's an extra hit of flavor from crystallized ginger in this scrumptious layer cake.

Serve the Chunky Tomato and Black Olive Salad and some white wine with this crisp-crusted pizza. A nice ending would be coffee gelato-or regular coffee ice cream-and chocolate biscotti.

This recipe was created to accompany Grilled Chicken with Peach and Apple Salsa.

Look for rice vinegar in the Asian foods section of your market.

This recipe takes its cues from Spain's classic fried pork and from an Italian favorite - the combination of pork and fennel.

Cèpe is the French name (porcini is the Italian name) for the boletus mushroom, which grows in the southwest. Dried cèpes are not readily available here, so we use dried porcini.

The secret to this dish is to trim the okra very carefully at the top, cutting the stem without cutting open the okra at all.

The potatoes are cooked in chicken broth and then tossed with chives to give the dish a boost of flavor with almost no additional fat.

The dressing is packed with intense flavors, so only a limited amount of oil is necessary.

The bread, the lamb and the charmoula--a spicy mix of red bell pepper, onion, cilantro and spices--combine beautifully in this bread from executive chef Rafih Benjelloun of Imperial Fez restaurant in Atlanta.

The components of this recipe-purchased ham or turkey, the relish and dinner rolls- can be combined by your guests to make little sandwiches.

Many kinds of vegetables and even some fruits go well with this versatile dip.