Gourmet

This dark, moist cake gets its deep flavor from blackstrap molasses, which may not sound appealing on its own but is wonderful in this cake.

(Three Generations of Squash) Active time: 1 hr Start to finish: 2 1/4 hr

Rita Martucci of Wilmington, Delaware, writes: "Can you please get the recipe for the Saigon beef served at Zinc in New Haven, Connecticut?" Active time: 1 hr Start to finish: 1 hr

Active time: 1 hr Start to finish: 6 hr

This recipe is easily doubled if you'd like to make more.

Active time: 45 min Start to finish: 7 hr

While at The Boathouse restaurant in Sydney, we sampled a dish of baby bok choy so good that it led us to create our own version. It would be delicious with pan-seared shellfish and Asian eggplant.

When spooned over steamed rice, these mussels could serve four. See how to clean mussels . Active time: 10 min Start to finish: 20 min

Active time: 45 min Start to finish: 1 3/4 hr

Pack these sandwiches next to an ice pack to keep them cool and fresh as you travel to the picnic.

Vignarola You'll find this dish in trattorias all over Rome during the spring. The long, slow cooking causes the vegetables to lose their bright color, but the sweet flavor of the stew makes up for its rather bland appearance. Active time: 1 hr Start to finish: 1 3/4 hr

"While driving along the California coast, we stopped at River's End, in Jenner," say Susan and Malcolm Duncan of Waco, Texas. "The fennel slaw was addictive, and we're not even fennel people. Do you think you could get the recipe?"