Citrus

Allow 3 to 4 of the large shrimp per person. If only the smaller are available, you will need about 6 per person.

The reader who requested a recipe for buttermilk sherbet the way his mother used to make it was moved by more than nostalgia. This preparation is so light and so refreshing that it deserves a new vogue in the nineties.

The flavor of oranges enhance this colorful winter salad beautifully.

This recipe can be prepared in 45 minutes or less but requires addtional sitting time. Carol's mom used a grater and superfine sugar when she made this recipe, but we liked the ease of grinding the zest with regular sugar in a food processor. Best of all, we never once skinned our knuckles.

(PATE SUCREE) Makes plenty of dough for the Walnut Tartlets , Apple Galette or Apricot Tart .

Pop one of these in your mouth for a burst of bittersweet flavor.

In this pretty dessert, a buttermilk-based lemon custard fills the spiral of a light sponge cake roll.

Gently drain the liquid from the top of the yogurt before combining with other ingredients so that the flavors are not diluted.

The same parsley butter (which can be prepared three days ahead) seasons the pasta and the broccoli rabe served alongside.

There are many varieties of mango grown on the African continent — comparatively, the selection of fresh mangoes here in the United States is limited. For this recipe, we recommend using canned slices of Alphonso mango, an Indian cultivar renowned for its bright orange flesh and very intense flavor.

Serve the oranges alone or alongside a wedge of angel food cake or pound cake.

Chicken gets a south-of-the-border treatment with a tomato-chipotle sauce infused with lime and garlic.

"Recently, I had dinner at the super-romantic Shadowbrook Restaurant in nearby Capitola," writes Holly M. Sharps of Menlo Park, California. "To get to Shadowbrook, you have to take a cable car down a hill. The restaurant is on several levels and has spectacular views of the ocean — not to mention great food. The salmon was absolutely delicious." The sake- and soy-based ponzu sauce is traditionally a Japanese dipping sauce. Here, it’s used to baste the fish as it cooks.

"While visiting Chicago, I had dinner at The Berghoff," writes Mary H. Wright of Arlington, Virginia. "I'd like to prepare the excellent lamb chops for my family."

This recipe is an accompaniment for Meringue Napoleons with Lime Ice Cream and Blackberries .