Quick

This remarkable sabayon, made with egg yolks left over from Spiced–Pumpkin Soufflés with Bourbon Molasses Sauce , tastes like a very lush and airy lemon curd. Pairing it with juicy segments of grapefruit creates a delightful call and response between the two citruses and their varying decibels of sweetness and tart zing. (The sabayon also pairs well with oranges or berries.) Though it is traditional to serve sabayon still warm—from the simmering water over which it is whisked—this version also tastes delicious chilled.

Hungry guests still rubbing the sleep from their eyes will be delighted to encounter this satisfying spin on that old diner favorite, the Western omelet. But it's just as nice for dinner, served with some roasted potatoes and a salad. This frittata is a great one to have in your recipe arsenal when you're faced with some leftover breakfast sausage (from our Sausage-Stuffed Potatoes with Green Salad, for example).

Our ten–minute Crab Salad isn't the only easy way to use tarragon. Here, the fragrant herb, along with a dollop of cream cheese, adds elegance to scrambled eggs. Don't relegate this wonderful dish to the breakfast table—served with a small green salad and a glass of white wine, it makes a delicious weeknight dinner.

Stirring homemade chutney (left over from Country Pâté with Pineapple Chutney) into softened cream cheese makes an easy and irresistibly bright spread. A topping of crunchy curried walnuts gilds the lily and also plays up the chutney's cheery color.

Opening a can of tomato paste just to use a tablespoon or two for a recipe can be something of a drain on one's culinary resources—do you ever remember to use the rest of the can? This recipe is the delicious solution. Leftover tomato paste (from our Sausage–Stuffed Potatoes with Green Salad) gets puréed with roasted red peppers, walnuts, and garlic to become a luscious, deeply flavored spread. This easy recipe makes a lot, so it's perfect for a party. And it's so good that it's even worth cracking open a fresh can (it will taste just fine if you use the whole thing).

Some of us remember clamoring for a fudge pop as soon as we heard the jingle of the ice cream truck. Others reminisce about walking down to the corner store on a sultry August afternoon, reaching into the frosty ice chest for one of these frozen treats, and then peeling back the thin paper wrapper for that first cool bite. These homemade fudge pops, which call for just five ingredients you may already have on hand, will bring your memories to life: They taste smooth, deeply chocolaty, just right.

It's easy to transform the leftover rice from our Chinese Black Rice recipe into this beautiful and satisfying salad—just add crunchy celery, radishes, and a fresh basil dressing. In supermarkets, black rice (often labeled "Forbidden Rice") is usually found in 15–ounce packages; Asian markets often sell it in larger quantities.

Does anything say straight-up summer like a cobbler? The one here gains complexity from a jumble of different berries and extra depth from dark brown sugar. Mixing the brown sugar with regular granulated sugar makes it easier to sprinkle on top of the biscuit topping before the cobbler goes into the oven; when it comes out, the tender, featherlight biscuits will be crowned by golden crunch.

Versions of picadillo—a savory dish of beef, onion, and tomato punctuated by olives and raisins—are served in many Latin American countries. Crowned with a tender biscuit topping made with arepa flour, it becomes a homey one-dish dinner.

Green peppercorns (left over from Chicken Spice Rub ) subtly transform the classic combination of mussels steamed with butter, shallots, and wine by adding a bright, floral fragrance. Pluck the mussels from the pot as they open and then enrich the cooking liquid with cream.

From the delicate calamari to the crunchy celery and crisp greens, this salad is a mélange of wonderful textures. Make sure to use the freshest calamari you can find, and cook it quickly over the hot griddle to keep it as tender as possible.

Use a rolling pin or meat mallet to crush the fennel seeds. Fresh mozzarella can be found at many supermarkets and at specialty foods stores and Italian markets.

Serve this quick flavor-packed steak with sliced avocado, orange, and red onion. Canned chipotle chiles in adobo sauce are sold at supermarkets and Latin markets.

This colorful main course delivers authentic, long-cooked Southern flavors in a short amount of time.

Kate makes the chocolate sauce with homemade liqueur.

Dried crushed red pepper adds heat to the glazed carrots.

At Moran's Oyster Cottage, diners enjoy this dish alongside homemade bread.