Citrus

There are only five employees at The Little Rooster Cafe, a small breakfast and lunch spot, but its terrific food and friendly service make it popular with locals and tourists (especially those who come to browse the town's outlet stores). Chef and co-owner Hub Poelmann features a different waffle every day. "We have an open kitchen," he says. "People smell the waffles cooking, and then order them." Poelmann credits his cooks with this lemon-poppy seed recipe, which was the happy result of "playing around in the kitchen." These light waffles would also be good with maple syrup, if you prefer.

"This is one of my favorite pastas," Lisa Bonacossi said, citing its simplicity. "it is made with lemons, pine nuts, and oil that everyone has on hand." The flavors are simple and brilliant. The sauce is best served with fresh tagliatelle. I serve it with lemon wedges too for those who like to squeeze a bit of fresh juice over the pasta. Serve this with a well-chilled Pinot Grigio for a nice, bright combination.

Fruit simmered in cinnamon syrup is a typical after-dinner treat throughout Mexico.

The cake pans, cardboard rounds, and dowels are available at cake and candy supply stores; or call Jane's Cakes and Chocolates at 800-262-7630.

Don't let the unexciting name of the recipe fool you—this ice cream is unusually good. Active time: 40 min Start to finish: 4 hr

Begin making the lime-ginger curd one day before baking the cake. The assembled dessert can be chilled overnight before serving.

Serve with: Steamed carrots and scalloped potatoes. Dessert: A bakery strawberry tart.

You'll want to get this started a day ahead.

A charcoal grill will give the best flavor.

The fruit juices blend with the sugar, spices, and orange-flower water to create a lovely syrup. What to drink: Orange Muscat wines (such as Essencia) would be perfect with this.

All the wonderful flavors and textures of summer berry pie à la mode in an ice cream sundae. For a casual party, offer the individual components buffet style and let guests make their own.

The popular rum-and-mint cocktail from Cuba was the inspiration for this entrée. A last-minute spritz of grilled lime adds even more flavor. Garnish with grilled pineapple slices cut into star shapes, if desired.