5 Ingredients or Fewer

Be sure to use high-quality chocolate here — the flavor really comes through.

To preserve their vibrant color and pure flavors, cook the greens just until they are slightly wilted. The ribs of the greens should retain some crispness.

Thinly sliced garlic is simmered in olive oil until it is so tender that it nearly melts.

Hachiya persimmons, which are very soft when ripe, are preferred here (to slice them, use a serrated knife), but ripe Fuyus will work nicely, too.

Larry Leichtman of Phoenix, Arizona, writes: "Thirteen years ago, I sold my business in Los Angeles and moved to Phoenix. One of the first things my neighbors discovered about me was that I love to cook. We get together often, and I'm usually the one in the kitchen. Being the cook means never having to do the dishes." Serve with crackers or baguette rounds.

You can use bloc de foie gras (imported from France in tins) or a slice of fresh foie gras pâté or mousse, sold at many specialty foods shops and cheese shops.

Pearl-like sushi rice cooks up slightly moist and sticky, so it forms a cake easily. Chilling the cakes before browning helps them hold their shape.