Gourmet

This recipe yields more meringue squares than you'll need for the ice cream–filled napoleons. The extras can replace any that break — and they also make a delicious snack.

Some of the tenderest pasta is made with Italian "00" soft wheat flour. Since this flour can be hard to find, we used a combination of cake flour and all-purpose flour with good results.

"While vacationing in Vero Beach, Florida, I had a magnificent meal at Tangos," writes Peter Colley of Silver Creek, Colorado. "The food presentation was superb, and the outdoor patio made for a very romantic dining experience. I would like to have the recipe for the divine baked crab, Brie, and artichoke dip."

If you make the components of this hors d'oeuvre ahead, stir together the filling ingredients just before serving the first batch. Keep the remaining filling chilled, covered, and spoon it into the remaining cucumber cups as platters need replenishing.

For this recipe, David Pasternack uses "unrefined" sea salt, which has no additives such as iodine or those that prevent caking, so these salts are often moist. He also told us we could coat the fish with an additive-free kosher salt. It worked nicely but required more egg whites (6 total).

All but the most experienced of crêpe chefs will admit that the first crêpe in a batch is often not of the best quality. The level of heat under the skillet needs to be fine-tuned as you go. With that in mind, our recipe makes enough batter for 2 crêpes, even though you'll only need 1 for this hors d'oeuvre. If the first crêpe comes out well, freeze the extra, wrapped tightly in plastic wrap, to use another evening. Active time: 30 min Start to finish: 1 hr

Active time: 30 min Start to finish: 1 1/2 hr

For this salsa, we prefer the tang of a regular pineapple — not too ripe and not "extra sweet." Active time: 25 min Start to finish: 1 hr

Active time: 40 min Start to finish: 40 min

Gazpacho de Habas This gazpacho has a haunting flavor — barely identifiable as lima beans — and is also excellent when you substitute pine nuts for the limas, as the chef at El Churrasco, in Córdoba, often does. The addition of an egg — not at all unusual in white gazpachos — gives this soup a creamier, richer taste. It is best served in small portions.

Active time: 20 min Start to finish: 35 min

Serve this dish with French bread to get all the delicious sauce.

If you have leftover roast chicken or turkey, use it here and save a step. You'll need 3 cups of shredded meat.