Herbs & Spices

A lovely dish that's a snap to prepare.

This lively salad adds color, flavor and crunch to any grilled main course.

Active time: 25 min Start to finish: 2 1/2 days The USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. Though we prefer the results of chef Laurent Manrique's French method, we've included both options in the procedure.

You could also serve it on its own with crackers or bread, or offer it as a relish for grilled chicken or fish. It can be made with black olives as well as with green.

Though perfectly delicious on its own, this ice cream also makes a great accompaniment to spiced apple cake or caramelized apple crêpes. Active time: 25 min Start to finish: 12 hr

Elegant dessert cups from Senses Bakery in Washington, D.C.

My long-time friend, colleague, and fellow Southerner, Jean Anderson, relates in her wonderful American Century Cookbook how her mother came up with this delightful variation on old-fashioned sticky buns as a way to avoid having to fool with yeast dough. Contrary to what the long list of ingredients might imply, the biscuits are quick and easy and perfect for a stylish brunch.

Don't let these cool — they're best served straight from the oven.

(LOU MIAS AVEC COMPOTE DE CERISES NOIRES) Traditionally, this cake—a Christmas specialty of the town of Séguret in the Vaucluse — is made with goat's milk (look for it in the supermarket dairy case), but feel free to use cow's milk.

Serve these pancakes immediately, since they do not keep well in a warm oven.

Purchased phyllo makes this pear strudel quick and easy to prepare. For best results, let the thawed frozen phyllo stand in its box at room temperature a few hours before starting. Be sure to use ripe fresh pears for the filling.

For this easy starter, the nonfat yogurt is strained to a thick texture and then combined with oregano, lemon peel and cayenne.

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

The gravy is a refined, delicious sauce in this duo from Barbara Shinn and David Page, co-owners of Home restaurant in New York and co-authors of Recipes from Home.