Citrus

Offer either brown or white rice and Asian beer, like Tsingtao. The chicken is especially tender because of the egg white and cornstarch coating.

The two-step method of searing and then roasting this thick fillet is what keeps the fish succulent.

Active time: 15 min Start to finish: 1 1/2 hr

Use a mixture of green and black olives such as picholine, Niçois, and Kalamata. Soaking the olives in water for ten minutes removes excess salt.

Ambrosia is fruit dessert that is also a salad. We Southerners always add it to Thanksgiving and Christmas menus to allow us to have the illusion that we're not in too much trouble with our diets, because after all, "We only had ambrosia for dessert!" The better the oranges in it, the better it is. Splurge and get flavor-filled navel oranges if you can. In any case, seedless oranges are a must. If there are going to be children at the meal, you can add maraschino cherries—sans stems. My mother always did, perhaps because one of my treasured memories from childhood was when my father took me to the men's club and ordered me a Shirley Temple with a maraschino cherry. I ate nearly a whole bottle, thanks to the indulgent waiter.

When you're cooking with veggies, don't overlook dessert! This cake has great texture, thanks to both pureed and grated carrots. It's delicious with or without frosting and great for parties.

If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean. I can't think of a single food that doesn't taste better bathed in it. You can use it as both a marinade and a basting sauce. If marinating poultry, meat, or seafood, simply set a portion aside for basting.

The vitamin C used in this recipe prevents the apple juice from browning.

The business card from Tante Louise reads: "A very special restaurant"—and it truly is. This romantic spot has been going strong for 27 years. Owner Corbin Douglass is known for fulfilling all sorts of requests, from ensuring that guests are seated at their favorite table in front of the fireplace to presenting an engagement ring on the dessert cart. Chef Duy Pham changes the contemporary French menu seasonally. The following dish was inspired by roast Peking duck, a Sunday tradition in Pham's family.

Active time: 30 min Start to finish: 2 hr

This hearty and satisfying main course, from Kokkari in San Francisco, was inspired by the flavors of Greece.

Similar to zuppa inglese (an Italian trifle), this impressive dessert layers an amaretti-and-cream filling and orange segments between syrup-soaked sponge cake. Many of the components can be made ahead; start with the filling so that it can chill overnight.

A subtle hint of lavender accents this lovely dessert. It can also be left out if you prefer.

Vibrant berry flavor and a buttery crust accented with grated orange peel are the hallmarks of this outstanding pie.