Gourmet

This meal is reminiscent of one we enjoyed at the Lemon Grass Restaurant in New Orleans. Active time: 40 min Start to finish: 40 min

Another name for this kind of creamy caramel fudge is penuche ("puh-noo-chee"), derived from panocha, a Mexican raw sugar. We think the texture of this one is most unusual: the combination of confectioners' sugar and brown sugar results in a particularly smooth, lush, velvety quality. We adapted a recipe from Pinkie's Bakery, in Souris, Prince Edward Island; the writer Marialisa Calta brought it back from a trip to the Canadian Maritimes.

This tangy relish also goes well with chicken or pork.

Adapted from Emerson & Green

This salad, crunchy with red pepper and fennel, pairs well with the broiled trout or with grilled lamb or chicken.

Pastéis de Nata These tarts are best when baked in 1/3-cup muffin cups. However, since many manufacturers have increased the size of their standard tins, we also tested the tarts in 1/2-cup muffin cups. In those cups, the pastry dough doesn't reach the tops, resulting in rather squat tarts.

Strawberries marinated in a vanilla-orange syrup add a new twist to these sponge-cake shortcakes. Active time: 1 hr Start to finish : 2 1/2 hr

Active time: 40 min Start to finish: 2 1/2 hr

We love this dish on its own, but a sprinkling of Parmigiano Reggiano and fresh basil can be a nice addition. If you can get fresh ricotta, by all means use it here.

Active time: 5 min Start to finish: 2 1/2 hr (includes freezing)

If you're bored with corn on the cob, this is an excellent way to use fresh corn. The fritters alone would also be delicious for breakfast, topped with maple syrup, or as a side dish for a ham dinner.