Lemon

Homemade pound cake hits all the right notes—it's buttery, rich, and immensely satisfying. This version is classic, with hints of lemon and orange, perfect with afternoon tea.

Miss Lewis mentions buttermilk cookies, which she pairs with ice-cold lemonade, but as far as we know, she never committed a recipe to paper. When we developed one, the big debate was about texture: Soft or crisp? What you see here is the cookie of your dreams, with a tender interior and the slightest bit of crispness around the edge.

This grand old American dessert is enormously popular down South for its clear, true sweetness (saved by the edginess of lemon) and its masterful contrast of textures. And somehow it is show-stopping (think beauty pageant) and homey (think Aunt Bee) simultaneously.

Confiture is the sweet version of confit, in which sugar acts as the preservative.

Braising is an excellent way to keep fish steaks moist and flavorful.

Oven-roasting whole fish marries ease of preparation with stunning presentation.

Editor's note: The recipe and introductory text below are from Rick Tramonto's book Fantastico! What is the difference between crostini and bruschetta? In general, crostini are more sophisticated and smaller. The bread slices for my crostini are about two inches across and thinner than those for bruschetta. When topped with great flavors, they fit the definition of a powerful tiny bite that by virtue of their size are less overwhelming than bruschetta. Crostini are always toasted, never grilled, and when you make them with the best, freshest bread available and sweet creamery butter, they become the ultimate garlic toasts. I pile everything on them under the Tuscan sun, even scrambled eggs at breakfast.

Tangerine juice plays two roles here: It stops the cooking of the sugar, and its bright perfume brings complexity to the sauce.

Rosemary and garlic give these succulent pork chops Mediterranean flair.

Here, broccoli gets turned into irresistible finger food, while silken tofu adds a creamy touch to the dairy-free dip.

Fresh orange and lemon juices lend this simple icing a lovely zing, and the addition of powdered egg whites helps it set, allowing you to create a host of intricate designs.

Make this side dish a day or two ahead. On Thanksgiving, reheat it in the oven or microwave.

Be sure to drain and rinse the chickpeas well before using.

Royal icing is a pure-white, sticky icing that dries to a hard finish. Royal icing is used for delicate piping on cookies and gingerbread houses. Its  bright white hue makes it a good option for tinting whatever color you like. 

Don't let the much-touted health benefits of this fluffy grain put you off—it also happens to be absolutely delicious. The light, lemony taste of this version makes it a great accompaniment to a whole host of dishes, and it pairs particularly well with the Spicy Calamari with Bacon and Scallions.

Make the vibrant lemon, tarragon, and parsley butter up to three days ahead and then toss with hot blanched green beans for an easy last-second side.

This is a dessert to remember: chocolaty cookie crust, creamy mascarpone filling, and a glistening cranberry topping.

This is a fresh twist on green beans amandine. Marcona almonds, from Spain, are more tender than California almonds and are usually sold roasted and salted. Look for them at specialty foods stores and online at tienda.com.