Gourmet

Active time: 25 min Start to finish: 25 min The flavor of fresh sage can be intense. You may want to start by adding 3 tablespoons of sage to the pesto, then taste after processing and add another tablespoon if you'd like a stronger flavor.

Pumpkins may be all the rage just now, but we've noticed another squash that's garnering a lot of attention lately. The inconspicuous kabocha squash—too bumpy, squat, and unseasonably green to be taken seriously as porch décor—is finally being hailed for its inner beauty. With deeply flavored meat more fiery orange than that of its famous cousin, the kabocha caught the attention of several readers, all of whom wrote to request recipes from various restaurants for kabocha soup. Such an incipient following may portend great things. Is there a Great Kabocha? Not yet, Charlie Brown, but here's a great kabocha soup. Active time: 30 min Start to finish: 1 1/2 hr

Active time: 40 min Start to finish: 40 min

We like to think of these as an American version of gougères.

Active time: 45 min Start to finish: 45 min

Postre de Quinoa Linda Bladholm's South American friend Lilian Zamorano gave us the recipe for this unusual but very tasty dessert. It's made with the ancient Peruvian grain quinoa, which is a common side dish at Peruvian restaurants. Active time: 10 min Start to finish: 1 1/4 hr

Active time: 15 min Start to finish: 45 min

Active time: 30 min Start to finish: 30 min

This recipe is an accompaniment for Apple Crisp with Prune Tequila Ice Cream . Active time: 30 min Start to finish: 2 days (includes macerating and freezing)

Active time: 25 min Start to finish: 4 hr

This recipe is an accompaniment for Sweet-Potato Gaufrettes with Duck Confit and Cranberry Black Pepper Chutney. Active time: 10 min Start to finish: 30 min

Active time: 30 min Start to finish: 1 hr

Though the chips and purée can be served at room temperature, the caviar should be chilled, so assemble these hors d'oeuvres in batches as platters need replenishing.