Gourmet

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Active time: 5 min Start to finish: 10 min

We tried several different brands of whole-wheat and found that Pepperidge Farm loaves have a slight sweetness that works especially well in this torte.

The yield for these cutouts varies depending on the size and shape of the cookie cutters you use. We chose 4- to 5-inch cutters for the cookies on the cover, which makes the yield much smaller and increases the baking time by a few minutes. Active time: 2 hr Start to finish: 4 hr (includes decorating)

This granita is not particularly sweet and is best served as a first or intermezzo course. Try it on top of raw oysters or thick tomato slices.

This recipe originally accompanied Poppy-Seed Angel Food Cakes with Lemon Syrup .

This recipe is an accompaniment for Cheddar Shortcakes with Corned Beef Hash.

Active time: 50 min Start to finish: 1 1/2 hr

Active time: 20 min Start to finish: 35 min We recommend you use only fresh local corn when making this soup. The supersweet corn on the cob sold in plastic-wrapped packages in supermarkets yields an unpleasantly sweet soup. To make this soup vegetarian, simply omit the king crab.

Gregg Thompson of St. Joseph, Missouri, writes, "A good many years ago, my wife and I enjoyed a beefy curried mousse at Snaffles restaurant in Dublin. The recipe was published in You Asked for It in your January 1972 issue. It's a wonderful dish that I have continued to enjoy through the years, and I believe it should be resurrected." Active time: 5 min Start to finish: 8 hr This is a great hors d'oeuvre to make the night before it's served, and it's best when made with the freshest garlic you can find.

Serve this dish at the end of a meal — it's a fruit and cheese course in one. Active time: 20 min Start to finish: 25 min

Dashi Active time: 5 min Start to finish: 30 min Elizabeth Andoh's recipe for dashi provides more than you'll need for the dipping sauce but just enough extra for two nice bowls of miso soup: Heat up the stock and stir in a couple of tablespoons of miso, a handful of diced tofu, and a sprinkling of sliced scallion.

We've called for live lobsters in this recipe, but, to save time, you could use 1 pound (about 3 cups) cooked lobster meat from your fish market.