Bon Appétit

The upside-down cake—so popular in the fifties and sixties—has been making a come-back lately. This version has a banana, walnut and maple topping, and tender cake.

This simple and elegant starter is excellent with Sauvignon Blanc.

The peach and mustard glaze gives this dish a sweet-tart flavor.

Pass extra salsa at the table.

Two layers of tender orange sponge cake are embellished with a rich orange and honey chocolate glaze. Any leftover chocolate glaze can be chilled, rolled into small rounds and kept refrigerated to serve as truffles with coffee or tea.

Here is an old southern favorite that is delicious as a condiment or great added to tuna, chicken and shrimp salads. Begin preparing the pickles at least three days before you plan to serve them.

Arugula adds zip to this creamy risotto.

Pressing potatoes through a food mill or ricer gives them a fabulous texture. But they're just as delicious simply mashed.

The lamb needs to marinate for a least eight hours, so start the recipe ahead of time. This menu is nice with light red wine, like Beaujolais. Purchase your favorite cookies and some top-notch ice cream to make home-made ice cream sandwiches; it's as easy as placing a scoop of ice cream onto a cookie and topping it with another cookie. Freeze the sandwiches until you're ready to indulge.

Dried cherries and apricots highlight this impressive version of a southern classic.

This recipe was created to accompany Herb-coated Lamb with Port-Red Wine Sauce .

This elegant dish from Tony's in St. Louis, Missouri, is perfect for a small dinner party. At the restaurant, they serve it with sautéed spinach.

Scrambled eggs are a nice idea to round out the main course for this side dish.

This recipe can be prepared in 45 minutes or less.

Using canned black beans makes this soup a snap to prepare. Can be prepared in 45 minutes or less.

Hazelnuts and wild mushrooms - popular ingredients from Oregon and Washington - add terrific flavor and texture to this sophisticated stuffing.

Using such a tender cut of beef reduces the stew's cooking time.