Gourmet

If you can't get Nantucket bay scallops, you can use other bay scallops or sea scallops (cut lengthwise into thirds).

You'll have more spice rub than you need for the Grillades . Try this seasoning on fish, pork, or beef dishes.

At her restaurant, Magnolia Grill, Karen Barker serves this tart with fresh raspberries and whipped cream. I think it's perfect all by itself.

This cake is the little black dress of fiber — velvety and sophisticated. Medjool dates lend it an unbelievably unctuous texture. When measuring spelt flour, be sure to spoon it into the measuring cup and level it off to prevent packing it down; this will keep the cake light.

Farro is often said to be the Italian word for "spelt," but it is actually a different strain of wheat.

This recipe is an adaptation of the wonderful smash of vegetable served on the sliced-pork sandwiches at Philadelphia's Tony Lukes. Liberated from the bread, the dish has a slight bitterness that makes a great foil for the richness of Broiled Duck Breasts with Orange Chipotle Sauce .

The gelatin in this refreshing dessert soup sets just enough to give it body but not bounce. All kinds of grapes work beautifully as garnishes for this soup; it's worth seeking out unusual varieties, however, for the extra character.

Helene Cypress of Franklin Square, New York, writes: "My grandson loves this family favorite and always asks for it. I usually end up making extra to share with other guests and neighbors."

This luxurious soup soothes on a wintry day, warming the palate with rich duck confit, sweet root vegetables, and earthy barley. Pearl barley, by definition, has had some of its bran removed, but we found that different brands varied widely. Higher-fiber varieties will have a slightly longer cooking time.

Called thiebou djenne, this national dish of Senegal is traditionally eaten from a communal platter. The hostess divides the fish and vegetables onto a portion of rice for each person. In Senegal, the cook would most likely use whatever fresh whole fish was available, so any 1-pound (12-inch-long) white-fleshed fish you can find will do. If you live in an area where there are African markets and you like funkier flavors, look for dried fish such as stockfish to add as well — it lends an authentic smokiness. Be forewarned, however, that many find dried fish (distinct from salt cod) a decidedly acquired taste.

Made with crisp radishes, salty olives, and feta, and dressed with minted olive oil and lemon, this salad really sings. Not technically a grain, but rather the seed of an herb, quinoa hails from South America. (It is often called a "supergrain" because it contains more protein than any grain.) Bulgur comes from the hulled, cracked berries of whole wheat, and has a nutty flavor.

The grits mixture will almost fill the entire baking dish and will puff up when baking, but don't worry — it won't overflow. Also, switching sides, these grits can take the place of mashed potatoes anytime.

This recipe was inspired by a dish that Italian chef Alessandro Giuntoli made when he was at Osteria del Circo, in New York City.

Since lima and fava beans have a shorter growing season than most local tomatoes, we've given frozen edamame, available year-round, as an alternative to make this recipe more versatile.

Greg Longphee of Calgary, Alberta, writes: "Could you please provide me with the recipe for the black bean mussels served at Cilantro, here in Calgary?"

We modeled these hors d'oeuvres on the little bombs of flavor that Suzanne Goin invented for her Los Angeles restaurant A.O.C. Each bite delivers a huge range of tastes — sweet, salty, and smoky — all at the same time. They're easy to make and completely irresistible; I can't think of a more appealing tidbit to nibble on.