Bon Appétit

In the early part of the decade, an appreciation of Asian flavors, a desire for spa-style cuisine, and the popularity of sushi dovetailed with the creation of this appetizer, usually prepared with raw salmon or tuna. The dish is now found on restaurant menus nationwide. This version, which calls for smoked salmon, features a wonderful combination of Pacific Rim flavors.

There's Carolina Red Barbecue Sauce in this, a "must" with the pork.

This comforting side dish is a love letter to the sweet tooth in all of us: Unpeeled sweet potatoes and bananas are roasted together, then peeled, pureed, and topped with a crunchy pecan streusel.

These are great for a picnic. They taste even better when made a few hours ahead, which allows the flavors to blend.

The curd can be prepared up to four days ahead; the assembled tartlets, one day ahead.

Katie occasionally substitutes a couple of Fuyu persimmons for the mango. The pecans are nice on their own as a snack.

Gussy up some couscous with chopped olives and red onion, and offer carrot and jicama sticks for crunch. Fill phyllo tart shells (from your store's frozen foods section) with vanilla pudding and sliced bananas for dessert.

In addition to being great with milk at breakfast time, this is nice sprinkled over yogurt, fruit or ice cream, or baked into your favorite granola cookies or bars.

Start this romantic supper with Russian caviar and ice-cold lemon vodka. The main course is a simplified but impressive interpretation of the Russian fish pie known as kulebiaka, which the French call coulibiac. Offer Champagne with the entrée, and finish the meal with babas au rhum from a French bakery to complete the cross-European elegance.

The dough for these simple cookies can be done ahead and refrigerated for up to two days before being sliced and baked.

Rutabagas and buttermilk add wonderful taste and texture to the potatoes in this recipe.

Using canned yams in this old-fashioned pie makes it especially easy to prepare.

Here's a sweet-tart addition to your menu.

Riesling gives the dressing a delicate flavor. Crumbled blue cheese and toasted walnuts are sharp-crunchy contrasts with appeal.