Parade

The free-form crust of this large, rectangular tart is easy to create, but be sure to leave enough of a border (1 to 1 1/2 inches) to fold the edges up over the fruit filling. To serve, cut into squares.

Be sure to chop the lettuce into small pieces so that it's easy to eat when serving buffet-style. My homemade Ranch Dressing complements all of the flavors. To keep down the calories in the dressing, I use nonfat yogurt. The taste is in no way affected.

Ellen Schwab, Bethesda, Md.
"I created this cookie, which combines my two favorite flavors — hazelnut and chocolate — just for this contest."

Always cool the stuffing completely before filling the turkey.

Try not to break up the large lumps of crabmeat, because the salad looks best when the fresh, white meat stands out.

The cumin really enhances this dish. Cook this spice with the onions to bring out its aroma. Lemon juice brightens the flavors while honey softens them.

Fresh orange juice always makes the best cranberry relish. Zest whole oranges before squeezing them for juice.

Begin with a ripe mango or ripen in a paper bag. First peel the skin off the mango. Slice it lengthwise on either side of the pit. This may be 4 slices. The pit may be oval. Use a serrated knife and proceed with the recipe.

This is an interesting alternative to potatoes. For the best flavor, try to find low-sodium chicken broth or use half water and half broth.

Marjorie Farr, Silver Spring, Md.
Use fresh spinach in this dish — frozen will not do. A sprinkle of parsley before serving adds a fresh touch.

Soaking the leek in vinegar and water helps to pull out the dirt and sand. Be sure to rinse well.

Nan Buchanan, Kemah, Tex.
"This cookie is versatile, so I adapt the shapes and decorations to the season — jack-o'-lanterns at Halloween and eggs at Easter."

Toss salad with the Sunshine Vinaigrette just before serving, so that the greens won't discolor.

Cherry-pitters can be purchased in kitchen-supply and housewares shops. Wear an apron when pitting, but still watch out for the juice.

I like using Israeli couscous for this dish, although pearl barley may be substituted. This couscous is quite starchy and should be rinsed after cooking.

Start with a very high oven temperature to seal in the meat juices. (This is equivalent to browning meat before roasting.) When the meat comes out of the oven, let it rest before carving, or the juices will run out.

This recipe is an accompaniment for Peach Blackberry Pie . Try to roll out pie dough on a cold surface. If you have a little extra dough, roll it out and make a decorative cutout in the shape of a peach. Place it on the top of the pie.

Baking the potato adds an interesting depth of flavor to the salad and lends a mouth-pleasing texture.

For the fudgiest brownies, be sure not to overbake these, from Steffi Berne's Cookie Jar Cookbook.