Lemon

We got the idea for these pancakes from The Compound Restaurant in Santa Fe, New Mexico, where hot polenta-mascarpone pancakes were the perfect finale to a delicious dinner. They also make a terrific breakfast. Active time: 20 min Start to finish: 20 min

The crumb topping and cake are prepared from one simple mixture, so this dessert comes together in no time.

Start with chopped fresh tomatoes, basil and garlic spooned onto toasted baguette slices. Grill slices of potato to have with the tuna; follow with biscotti and fresh figs.

"I'm originally from Ecuador, and I'll never forget the wonderful food there," Maria Budde of Orange, California. "I enjoy re-creating dishes from my home country, and this flavorful starter is typical of my native cuisine. It's simple to make and delicious."

One of the signature dishes at Antinco Martini in Venice, Italy. The chef uses veal loin; veal scallops are a convenient substitute.

Perfect for a picnic, this roasted chicken is as flavorful cold as it is hot - and it even tastes good at home.

"I’ve never been much of a fish lover, but on a trip to New York, I ordered the hazelnut-crusted trout at Tribeca Grill," writes Corrie Reid of Stafford, Texas. "It was by far the best fish I’ve ever had, and the sauce served with it was just heavenly." To crush the toasted nuts, seal them in a plastic bag, and pound with a rolling pin.

To make graham cracker crumbs, add the crackers (broken into small pieces) to processor and blend until finely ground. For best results, use Philadelphia-brand cream cheese. Bake the cheesecake at least one day and up to two days before serving.

This would also be delicious sprinkled over roast meat, poultry and seafood.

Vanilla ice cream surrounds a soft lemon-cream and raspberry-sorbet center.

Active time: 20 min Start to finish: 25 min

The foundation of this recipe is a lemon curd that can be served on its own with, say, scones or toasted brioche, or partnered with fruit. In this layered treat, some of the curd is combined with whipped cream to make the mousse, and some is used on its own. When covering the curd, make sure that the plastic wrap touches the surface to prevent a "skin" from forming on top.