Bon Appétit

In this take on a classic salad, we combine bulgur with the usual tomatoes, green onions, parsley and mint, then add garbanzo beans and broiled lamb for a change of pace.

Salsa de Tomatillos y Lima This tart, mildly spicy, and bright green salsa is so delicious that you might want to double the recipe to have extra on hand. It's great mixed into guacamole or veggie sautés (for a little tangy kick). Or try it as a topping for anything from nachos to scrambled eggs to baked potatoes. This recipe is an accompaniment for Oval Masa Cakes with Goat Cheese Filling .

Lee Schmidt of Wichita, Kansas, writes: "My wife and I just returned from our honeymoon in Mexico. We thoroughly enjoyed our stay at the elegant Mahakua Hacienda de San Antonio in Colima. Our last night there, we dined on the rooftop terrace and shared an amazing pineapple tartlet." Dice any leftover pineapple and use it, with its caramel syrup, as an ice cream topping.

The olives can marinate before starting the stew, which cooks in just over 30 minutes.

These delicate crisps resemble rolled tuiles. Using an offset spatula makes spreading the batter much easier.

Frangipane is a classic pastry filling made with ground almonds. Here, pistachios are used instead.

"Thai is my favorite Asian cuisine, and the Thai noodles at Q, A Thai Bistro, here in Forest Hills just may be my favorite dish," writes Loren Kliegerman of Forest Hills, New York. "Any idea how it is prepared?"

If smoked paprika isn't available, substitute four teaspoons of chopped canned chipotle chiles in adobo sauce, which are available at Latin American markets, specialty foods stores, and in the Latin American foods section of many supermarkets.

A vacherin includes layers of meringue with a creamy filling; its name derives from its resemblance to the rich, round French and Swiss cheeses of the same name. Begin preparing this lovely dessert at least one day before you plan to serve it. Once assembled, the torte can be frozen for up to four days.

"I was at a conference in West Vancouver, British Columbia, when I discovered Salmon House on the Hill," writes Beth D'Ambrosio of Pittsford, New York. "The one thing more breathtaking than the restaurant's view was dessert: a slice of impossibly rich chocolate cake topped with raspberry sorbet." This dense and fudgy flourless chocolate cake isn’t baked—it’s steamed on top of the stove. The cake will puff up while it steams and fall as it cools.

Here's an easy granita (a grown up snow cone). If you like, top it off just before serving with a diced melon salad made from cubes of cantaloupe, honeydew, and watermelon that have been tossed with a bit of sugar and thinly sliced fresh mint leaves.

The fennel seeds add a nice dimension to these tender scones.

Ask your butcher to cut up the wings for you.

Serve over freshly steamed vegetables.

You'll need a candy thermometer to monitor the fudge sauce and the marshmallows.

Try this as part of a barbecue buffet.