Make Ahead

These delightful tartlets hold just the right amount of gooey pecan filling.

Donald D. Wilson of Sidney, British Columbia, writes: "Your recipe for coffee fruitcake ("The Way We Were," October 2005) reminded me of something our family calls Aunt Maggie's Boiled Raisin Cake. My wife, Frances, claimed she could make the cake just as well as her Aunt Maggie. Frances and I have been married for over 55 years, but guess who has made the cake during all that time?" Raisins, currants, and candied orange peel bring bursts of sweetness to this rich coffee-flavored cake.

This slight variation on traditional Ashkenazi charoset calls for deep-frying the walnuts and coating them with sugar. The nuts stay crispier in the final product and have a pleasant, toasty flavor.

A whole fish, representing abundance, is almost always included on the celebratory Chinese table. Ours is flavored only lightly, with ginger and scallions, so as not to overpower the fresh taste of the fish. We developed an oven-steaming method to free up space on your stovetop for soup and stir-fries.

Slices of succulent pork, a sauce made from the pan juices, sautéed onions and peppers, and cheese add up to the perfect halftime sandwich.

Condensed milk is the secret ingredient that gives this popular Spanish dessert its silky texture.

It's traditional to serve a whole chicken, including the head and feet, for Chinese New Year. The white meat symbolizes purity, and serving the entire bird represents unity. Plunging the chicken into ice water after poaching ensures that the meat is perfectly juicy and tender. A very simple but powerful dipping sauce tops it off. Use only a tiny amount — it's quite strong.

A bit of cardamom gives this dessert its exotic flavor. The pudding needs to chill about five hours before serving, so be sure to plan ahead.

Lauren Farber of Wellesley, Massachusetts, writes: "I have eaten twice at Lumière in West Newton, Massachusetts, and each time I have enjoyed the mushroom soup. Can you help me get the recipe?" A combination of white and porcini mushrooms makes for a full-flavored stock — the key to a soup that's simple and smooth.

Coconut milk enhances the taste of the white chocolate; kumquats add tang.

More elegant than jam but just as handy, this compote goes with almost everything.

Joe Miller of Glasgow, Montana, writes: "Though this recipe was introduced to me by a college friend from Anchorage, it originated — generations ago — in Charlotte, North Carolina. Today, it is a Miller family tradition." Featuring the crunch of toffee, the creaminess of chocolate (a combination of milk and bittersweet), and a finishing sprinkle of walnuts, this sweet snack has all the bases covered.