Bon Appétit

These cookies are perfect with a cup of tea.

Mustard greens, increasingly common in supermarkets today, cook as quickly as fresh spinach. Their assertive taste is terrific here in a warming winter soup.

This simple apple salad got its name from the luxurious Waldorf-Astoria Hotel in New York. Invented in 1896 not by a chef but by the maître d'hôtel Oscar Tschirky, the Waldorf salad was an instant success. As often happens, many variations evolved—some with raisins, some with chopped nuts. This one has green apples and red seedless grapes.

Invented in the 1800s, the baked Alaska was possibly named to commemorate America's purchase of that northern territory. The dessert was a big hit in the fifties because convenience was a watchword, and for all the showy effect it created at the table, baked Alaska was not difficult to make. Restaurants served ornately decorated versions under flaming cascades of liqueur, while home cooks could just bake it in the oven. Either way, the magic was there—a layer of meringue kept the ice cream inside from melting in the oven. These days, store-bought premium ice creams help baked Alaska taste even better and offer a wide range of flavor options.

Sangria lightened with sparkling water makes a festive spritzer to go with this dinner.

A century ago, spicy English mustards like Colman's were too pungent for American tastes, even in small quantities: Back then, mustard was used only in salad dressings. George French came along in 1904 with a formula for a milder condiment he called French’s Cream Salad Mustard. Eventually slathered on everything from bologna sandwiches to soft pretzels, French’s mustard is also delicious in this barbecue sauce.

It’s little wonder that lasagna became the informal party dish of the fifties and sixties-it can be assembled ahead of time, it freezes well, and it is a delicious and inexpensive way to feed a crowd. In this contemporary-and meatless-version, "no-boil" noodles eliminate a step, and bottled pasta sauce stands in for homemade.

Jennifer Martin of Portland, Oregon, writes: "I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days." Creamy but not heavy, this easy twist on pad Thai is even better at room temperature after the flavors have blended. Look for chili-garlic sauce and rice vinegar in the Asian foods section of the supermarket.

These ultra-rich and chocolaty sandwich cookies have creamy, coffee-spiked centers.

While the cheesecake has been around for centuries, it was perfected in the 1920s by New York delicatessens. It first appeared at Arnold Reuben’s eponymous restaurant on East 58th Street and soon was featured at Lindy’s on Times Square and at Junior’s in Brooklyn. Marmalade tops this luscious cake; it also has citrus peel in the filling.

For a more elegant presentation, ask your butcher to french the rack of lamb (that is, trim the meat and fat from the ends of the bones). Also serve the Potato Silk with Truffle Oil and sautéed cherry tomatoes. A good Merlot is the perfect accompaniment.

For best results, use a grill basket. It should be big enough for the fish but snug enough to keep the fish and lemon slices from moving around. The one we used in the Bon Appétit test kitchen was 17 by 6 inches.

Pear wedges are tossed with brown butter (easily made by melting butter, then keeping it on the heat until golden and nutty) for an especially comforting treat.

Loosely translated, tiramisù means "pick me up," and it has been picked up on practically every menu in America. Since the early eighties, it has been one of the most famous Italian-American desserts, and like spaghetti and meatballs, it is far more prevalent here than in Italy. Purchased angel food cake makes this especially easy.

Market tip: Go for Dungenesse crab from the Pacific coast or blue crab from the Gulf of Mexico or Atlantic coast.

Colorful boysenberry and mango sorbets team up in a refreshing, guilt-free alterative to traditional ice cream sundaes.

What could be more basic than an ice cream sundae? Our version has a luscious chocolate-caramel sauce spiked with bourbon and studded with macadamia nuts.

You don't need an ice cream maker to prepare this classic frozen treat. Accompany with amaretti or other Italian cookies.