Bon Appétit

This sweetly spiced dish is a nice substitute for sweet potatoes.

A sophisticated and easy-to-make salad.

Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid. Can be prepared in 45 minutes or less.

Rhubarb is a favorite British ingredient, usually showcased in pies and crumbles. Chef Bryan Webb from Hilaire in London turns it into a sorbet and accompanies it with either almond biscotti or lemon and polenta biscuits.

Serve any leftovers for breakfast or a late-afternoon snack.

While it is especially good with the meat loaf, this vegetable will also do wonders for chicken or roast beef.

France's classic flourless chocolate cake is a perennial favorite on dessert lists. Ours has a trendy tropical garnish of mango and crystallized ginger and is served warm.

Be sure to serve this with thick slices of good bread to soak up the dressing.