Poppy Seed

Poppy seeds have a tendency to go rancid quickly, so be sure to use a fresh jar (and refrigerate or freeze it afterwards).

Sarabeth Levine makes her scones at Sarabeth's in New York, with only one tablespoon of sugar, so they aren't oversweet. The dough is very sticky, but resist the temptation to knead in more flour — the stickiness means the scones will be tender. Partner them with jam or whipped cream for a real treat.

These all-American rolls are so flaky and buttery that everyone will want seconds. Be sure to begin preparing the dough a day before serving because it needs to be refrigerated overnight.

Most kids will like the dressing, but you might want to put it on the side just in case. Serve pink lemonade to the kids; the grown-ups might prefer iced tea or sangria.

The prepared poppy seed filling is available in the kosher food section of most supermarkets across the country.

This is perhaps my favorite way to eat pound cake! The fresh light flavor of lemon blends beautifully with the buttery flavor of pound cake. The lemon syrup tenderizes, adds tartness, and helps to keep the cake fresh for a few days longer than usual. Poppy seeds add a delightful crunch. Lemon blossoms and lemon leaves make a lovely and appropriate garnish.

Though similar in texture to a flourless chocolate cake, the addition of poppy seeds makes this torte delightfully different.

This Parisian version of a Bialystoker tsibele (onion) pletzel, also called onion zemmel, onion pampalik, or onion board, is very similar to an Italian focaccia. Try this flat bread sprinkled with rosemary, and you will see how very close it is.

This recipe originally accompanied Fruit Salad with Poppy Seed Dressing

The Pennsylvania Dutch settled in the places where they found the most black walnut trees. Toasted walnuts add crunch and flavor to this terrific salad.

Posto, cardamom pods, and whole dried red chiles are available at Penzeys (800-741-7787; penzeys.com) and Kalustyan's (800-352-3451; kalustyans.com).

These little cakes can be put in the center of a gift basket filled with other goodies, or wrapped in foil and festive holiday paper to be given on their own.

There are only five employees at The Little Rooster Cafe, a small breakfast and lunch spot, but its terrific food and friendly service make it popular with locals and tourists (especially those who come to browse the town's outlet stores). Chef and co-owner Hub Poelmann features a different waffle every day. "We have an open kitchen," he says. "People smell the waffles cooking, and then order them." Poelmann credits his cooks with this lemon-poppy seed recipe, which was the happy result of "playing around in the kitchen." These light waffles would also be good with maple syrup, if you prefer.

Pletzel This onion bread — whether formed into individual rolls or, as we did here, into a flat loaf (similar to Italian focaccia) — can be found in Jewish bakeries all over New York City's Lower East Side. We used nigella seeds (often called black onion seeds, although that's a misnomer), with their subtle nutty flavor, for the topping instead of the more typical poppy seeds. Active time: 1 hr Start to finish: 3 3/4 hr

These fresh-from-the-oven rolls are made with frozen bread dough.