Gourmet

Sticky rice is the main event at the northern Thai table. Small bites of each dish are put on the diner's plate, then a walnut-size amount of rice is formed into a ball with your fingers and used to pick up a chunk of meat or vegetable. Individual handwoven baskets will keep the rice warm longer, but a large bowl also works fine.

This recipe makes more charmoula — a Moroccan herb and spice paste — than you'll need. You can use the leftover to rub on chicken or salmon before grilling. Active time: 30 min Start to finish: 1 hr

"At the restaurant Mimosa, the food, service, and ambiance transform a night in Los Angeles into an evening in Paris," says Michele Winkler of Sherman Oaks, California. "There, we had a delectable roast pork that was succulent on the inside, with a marvelous crust. We would love to prepare it at home." You can order the inexpensive "Boston" roast called for in this recipe from your butcher. In late-18th-century New England, some pork cuts were packed into casks or barrels, known as "butts," for storage and shipment. The way the pork shoulder was cut in the Boston area became known in some regions as "Boston butt," a moniker still used today almost everywhere in the United States, except Boston.

Watch how to prepare and carve your bird with our streaming video demonstration.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minues or less.

Can be prepared in 45 minutes or less.

For a more colorful presentation of this down-home dip, we reserved some bacon, bell pepper, scallions, and basil for garnish. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This little sweetmeat is very popular throughout the Middle East. The Turkish term for the confection, rahat lokum, literally means "throat's ease."

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

The following is a moist and chocolaty cake suitable for many occasions. Use it to form the base for Tepee Birthday Cakes .

This recipe was created to accompany Fillet Mignons on Jerusalem Artichoke Purée .