Snack

Cardamom adds a lovely accent to the compote and the filling, which is made with soft farmer cheese for creamy texture.

Anchovies, capers, olives and sun-dried tomatoes enhance the delicious butter. It is also good melted over grilled fish or chicken.

That renewal of my acquaintance with marrow led to the invention of a canapé or sandwich filling that I believe to be without a peer as an accompaniment for cocktails. In the beginning I produced small batches, but they vanished with such unbelievable rapidity that I was forced to make them larger and larger. I pass on the recipe willingly, for the good of the human race, which has too long suffered from canapés that either adhere distressingly to the roof of the mouth or result in unsightly toothpicks scattered on the floor.

Fried green plantains. When making tostones look for unripe plantains that are a deep shade of green: The recipe will not work with ripe plantains. Ideally, the plantains should be fried the day they are purchased, but they can be kept, wrapped well in a plastic bag and chilled, for 2 to 3 days.

This recipe requires a little advance planning — the yogurt will need to drain for at least 8 hours.

This recipe is an accompaniment for Avocado Jicama Salsa with Yuca Chips. Active time: 30 min Start to finish: 30 min

A fitting way to celebrate the arrival of plum season. Figs, peaches, and hulled strawberries can also be broiled in this manner.

Active time: 15 min Start to finish: 1 1/4hr

As these little chocolate-dipped cookies bake, they fall and spread somewhat, so they won't be as tall as when first piped onto the baking sheets.

A delightful new take on shortcakes. Adding a bit of gelatin to the cream helps maintain its volume when whipped.

Active time: 45 min Start to finish: 45 min

Salt and pepper are predominant flavors in these sophisticated cookies (they're too spicy for children). Try pairing them with a tangy sorbet.

We used smoked bocconcini (small mozzarella balls) for this recipe, but you may substitute unsmoked bocconcini or smoked or unsmoked regular mozzarella, cut into slices and quartered.

Active time: 20 min Start to finish: 1 hr

This is a simple, delicious dessert that also makes a warming and special brunch dish or breakfast. Although many baked-apple recipes are on the lean side (my mother always ate them when she was dieting), my version is luxurious yet still homey. I stuff the apples with a mix of brown sugar, dried fruit, and nuts, then bake them in a sauce of apple cider, maple syrup, and plenty of butter, which cooks down to a rich, thick glaze. I like to use Cortlands here because of their good squat shape and their complex fruity flavor, but any firm, tart baking apple will do.