Gourmet

Egg fettuccine, rather than regular durum pasta, makes all the difference in this dish. It's usually sold curled in nests or loose in trays. Active time: 40 min Start to finish: 45 min

Linguine alle vongole
Adapted from Esca For this pasta dish, David Pasternack strongly recommends using a hard, sturdy dried pasta—in other words, don't be tempted to buy fresh or egg linguine. Active time: 20 min Start to finish: 20 min

This frittata makes a perfect brunch or lunch — it works especially well for a picnic. And on a steamy summer night, it may be all you need for dinner. Adding a green salad and a nice piece of bread is an easy way to round out the plate.

Chef Ian Algerø‸en of Skadi restaurant serves this side dish with duck. It's also terrific with roast pork or Cornish game hens.

Gremolata, a mix of finely chopped lemon zest, parsley, and garlic, is an Italian topping classically served with osso buco. We added some basil to make it even livelier.

This recipe makes more ice cream than you'll need to fill the cones (see Coconut Tuile Cones with Passion-Fruit Ice Cream recipe), but it's so delicious you'll have no trouble getting rid of the leftovers. Active time: 15 min Start to finish: 3 1/4 hr

"I developed this recipe last winter and think it makes excellent cold-weather fare," says Lora Anderson of Cincinnati, Ohio.

This recipe is an accompaniment for Mushroom Tortellini in Mushroom Broth . Active time: 15 min Start to finish: 1 1/4 hr

"When a friend celebrated her birthday at El Teddy's in New York City's TriBeCa, I really enjoyed trying the innovative dishes there," says Thea DeSando of New York, New York. "But the one thing I couldn't get enough of was the salsa—smoky and full of tomato flavor. Is there any way you can get the recipe?"

Active time: 15 min Start to finish: 1 3/4 hr

Active time: 35 min Start to finish: 45 min

Here's the traditional southern way to bake and serve corn bread: right in the skillet. Using shortening to grease the pan produces a nice, brown crust.

This Cambodian curry is traditionally made with beef, but Mao Sokhen says his American friends prefer the chicken variation. Though you can use any brand of Thai red curry paste and Asian fish sauce for this recipe, Mao likes the brands recommended below because he finds they produce a dish that is closer to classic Cambodian flavor.

If you're making this entire menu, we recommend assembling the cobbler and putting it into the oven just before you begin grilling the steak. That way, the cobbler will be cool enough to serve after you have finished eating the main course and cleared the table.

Serve this granola with fruit and yogurt for a delicious breakfast. Or sprinkle it over ice cream to jazz up dessert. Active time: 10 min Start to finish: 30 min