Gourmet

This variation on the Chinese classic incorporates jícama, which retains the crisp texture of water chestnuts even when cooked.

For more information about forming and frying these pastry spirals, see Our Big Fat Greek Pastries.

Can be prepared in 45 minutes or less.

The cactus pears (also known as prickly pears or cactus fruits) grown in the United States usually have mottled green-and-red skin and beautiful magenta-colored flesh. (The Mexican varieties tend to be smaller, and skin and flesh can be red or green.)

The two-pronged cooking method used for these wings —incorporating both braising and deep-frying — is a takeoff on the Chinese technique of steaming, then frying. We think it keeps the meat unbelievably tender while getting the skin supercrispy. Be sure to allow 2 hours for the wings to marinate.

If you have trouble finding Marcona almonds, you can substitute regular blanched almonds. Active time: 10 min Start to finish: 1 hr (includes cooling)

Can be prepared in 45 minutes or less.

Taglierini (also known as tagliolini) are 1/16-inch-wide ribbons of pasta. This recipe was created to accompany Taglierini with Caramelized Scallops and Rosemary Beurre Blanc .

Can be prepared in 45 minutes or less.

(Teules de Taronja) These crisp cookies are shaped like the terra-cotta roof tiles, teules (tejas in Castilian Spanish), that top village houses—old and new—throughout Spain. Almonds are a common ingredient in Catalan cookies, but we took another cue from the Moors and added candied orange.

It's important to look for very ripe Hachiya persimmons — they are incredibly astringent and tannic when not at their peak. The fruit should feel like a water balloon when squeezed and appear almost translucent. Active time: 5 min Start to finish: 5 min

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

This simple union of two splendid regional specialties is eaten throughout Emilia-Romagna.

The recipe below was based on the apricot soufflés served by Sally Darr at her former New York City restaurant, La Tulipe. This recipe calls for five large egg whites. When separating your eggs, serve the yolks for the accompanying crème anglaise.