Gourmet

If you can't get Nantucket bay scallops, you can use other bay scallops or sea scallops (cut lengthwise into thirds).

You'll have more spice rub than you need for the Grillades . Try this seasoning on fish, pork, or beef dishes.

At her restaurant, Magnolia Grill, Karen Barker serves this tart with fresh raspberries and whipped cream. I think it's perfect all by itself.

This cake is the little black dress of fiber — velvety and sophisticated. Medjool dates lend it an unbelievably unctuous texture. When measuring spelt flour, be sure to spoon it into the measuring cup and level it off to prevent packing it down; this will keep the cake light.

Farro is often said to be the Italian word for "spelt," but it is actually a different strain of wheat.

This recipe is an adaptation of the wonderful smash of vegetable served on the sliced-pork sandwiches at Philadelphia's Tony Lukes. Liberated from the bread, the dish has a slight bitterness that makes a great foil for the richness of Broiled Duck Breasts with Orange Chipotle Sauce .

The gelatin in this refreshing dessert soup sets just enough to give it body but not bounce. All kinds of grapes work beautifully as garnishes for this soup; it's worth seeking out unusual varieties, however, for the extra character.

We modeled these hors d'oeuvres on the little bombs of flavor that Suzanne Goin invented for her Los Angeles restaurant A.O.C. Each bite delivers a huge range of tastes — sweet, salty, and smoky — all at the same time. They're easy to make and completely irresistible; I can't think of a more appealing tidbit to nibble on.

This recipe makes more broth than you will need for the Sea Urchin Mousse . The leftover broth freezes well — use it for making soups or stews.

This wheat loaf is nothing like your standard "health bread" — the oats make it soft and slightly sweet, ideal for sandwiches or buttered toast.

Jonathan Waxman makes his polenta using stone-ground grits because he prefers their coarser texture. You will, too.

Brussels sprouts, sliced very thin, result in an unbelievably delicate slaw. If you have a really sharp knife and good skills, you could slice the Brussels sprouts by hand, but it's much easier to use an adjustable-blade slicer. Since walnuts are fresh and in season, Waxman uses just-shelled ones in this salad. Pecorino Romano varies in saltiness; you may want to add a little more than we call for here.

If you soak the dried chiles in the morning, they'll be ready by evening.