Lemon

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Our food editors dreamed up this variation on a classic theme for our "all-French" issue, published to coincide with the French republic's Bicentennial celebrations.

This recipe produces a deliciously moist fish with a subtly salty flavor.

(ZALETTINI) These shortbread-like cookies get their crunchy texture and pretty yellow color from cornmeal. They are enjoyed all over Veneto, a region known for its polenta. In fact, zalettini means "little yellow ones" in the Venetian dialect.

Senior editor Karen Kaplan devised these delicious lemon sugar cookies. They're cut into Hanukkah shapes-menorahs, dreidels and Hebrew letters-and decorated with blue and white icing. Wrap them in tins, decorated shoe boxes, hatboxes or pretty bags. They make nice hostess gifts for couples with young children.

This simple white cake has a lemon curd filling and glaze. Big cakes like this are typical special-occasion desserts in the South.

This recipe can be prepared in 45 minutes or less.

You don't have to be in the kitchen at the crack of dawn to prepare a terrific breakfast. In this recipe the French toast is soaked overnight like bread pudding — in the morning all you need to do is add the topping and pop it in the oven. Serve it with coffee, juice, and fresh fruit and you've got a well-rounded way to start the day.

Michael McLaughlin, cookbook author, says, "Green beans amandine used to be the festive vegetable of choice at any number of my family's holiday celebrations. Over the years, a few of us have improvised here and there, resulting in this easy side dish, a real family heirloom. For a change of pace, orange peel can replace the lemon."

If you can't find fresh sea scallops, use peeled large shrimp, leaving the tails on. Rice pilaf or orzo would be a good accompaniment.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Lovers of hummus will appreciate this reduced-fat version. This recipe can be prepared in 45 minutes or less.

While the cheesecake has been around for centuries, it was perfected in the 1920s by New York delicatessens. It first appeared at Arnold Reuben’s eponymous restaurant on East 58th Street and soon was featured at Lindy’s on Times Square and at Junior’s in Brooklyn. Marmalade tops this luscious cake; it also has citrus peel in the filling.