Bon Appétit

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

Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which come from our own chickens. I also have a garden, which inspired my roasted green beans."

Magret duck breasts come from Moulard ducks; you can also use smaller Muscovy duck breasts. Both are available at some supermarkets or at dartagnan.com.

A fantastic way to use jarred peppers.

These tartlets use a crust that's especially easy to make: It gets pressed into the pan, rather than rolled out.

Just the thing to warm up a cold February night. Lighten up: Use light whipping cream and omit the chocolate to cut calories and fat.

Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. Lamb is one of my favorite meats, so I'm always trying to think of new ways to prepare it." Here, lamb's classic partner — mint — is incorporated into the burger.

Three gifts in one: a mini cheesecake, the pan it comes in, and a jar of homemade caramel sauce on the side. Keep in mind that the cakes need to chill overnight.

Mexican chocolate and white rum add up to more than your average chocolate mousse.

Holiday spices and molasses give these chocolate truffles seasonal charm.

For variety, dip half of the biscotti in melted white chocolate and the other half in dark chocolate. Or, drizzle the melted chocolate over the biscotti instead.

Lewis Rossman of Half Moon Bay, California, writes: "I'm a chef, and Mediterranean is probably the best way to describe the kind of cooking I do at my restaurant, Cetrella. There's an emphasis on seafood, plus several dishes inspired by places I've visited like Provence and Catalonia. This is one of my favorite recipes from the menu. It also happens to be the thing I make at home all the time."

This traditional recipe calls for pork confit, which you'll need to prepare at least two weeks before making the cassoulet. The confit adds undeniable richness and authenticity, but a simpler recipe (using country-style spareribs instead) appears in "Top Trends: The Hot Ten" in the January 2006 issue of Bon Appétit.

Begin making the orange cream filling one day before serving the tart.

Jewel-like gelées are the darlings of pastry chefs at the moment. They also happen to be easy to make at home.

This is also a wonderful sauce for hearty pasta dishes.

The best way to enjoy this Vietnamese delicacy is first to savor the sauce, shallots, and garlic tucked in and around the shells of the shrimp, then eat the succulent meat with steamed rice. Serve with ice-cold beer or a crisp Viognier or Pinot Gris.

Add a little drama to the Fresh Orange Tart with Hazelnut Crust with a garnish of candied blood orange slices.