Gourmet

Active time: 45 min Start to finish: 25 hr

Poaching time for pears will vary, depending on their firmness.

Kale with Sautéed Apple and Onion makes the perfect side dish for these chops Active time: 15 min Start to finish: 25 min

Quinoa, an ancient grain eaten by the Incas, is naturally coated with a bitter-tasting substance called saponin. But once the residue is rinsed away, you have a versatile, nutty-tasting grain that makes a fine alternative to rice and barley. For convenience, grill the bell peppers in this dish at the same time as the vegetables and beef for the main-course kebabs.

"My family has subscribed to Gourmet since 1942 or 1943," says Hope Mihalap of Norfolk, Virginia. "This uncomplicated hors d'oeuvre was first served to me at a cocktail party in Chapel Hill, North Carolina, some 35 years ago." "Since then I have discovered other people who make it. Some thinly slice the onion and top it with the mayonnaise and cheese, while others chop the onion and mix it into the mayonnaise. Either way, it's delicious." This is one retro recipe we're glad to revisit. Of the two preparation methods Hope Mihalap describes, we preferred chopping up the onions — the toasts are a bit easier to eat that way. Active time: 5 min Start to finish: 15 min

For a milder dish, use fewer Thai chiles and seed the serranos before mincing them. Active time: 30 min Start to finish: 30 min

This cake was adapted by food editor Shelton Wiseman from a recipe published in our January 1945 issue.

We love the added flavor and texture the crust brings to this dessert, but if you're short on time, the crème caramel on its own is still delicious.

Inspired by Dionne Lucas's recipe for roulade léontine, this easy flourless chocolate roll cake will delight your guests with its airy texture and intense chocolate flavor.

Active time: 35 min Start to finish: 35 min

As in many Mexican recipe names, there is a playful personification at work here: The eggs are "separated" by their salsas—one is topped with fiery red, the other with jealous green.

Active time: 15 min Start to finish: 40 min

Active time: 20 min Start to finish: 20 min

We adapted this recipe from one in D'artagnan's Glorious Game Cookbook, by Ariane Daguin, George Faison, and Joanna Pruess. In her cookbook, Daguin sticks to the traditional French method and cooks foie gras to 120°F, although the USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. We tried both methods and prefer Daguin's; to our tastes, it yielded the perfect degree of doneness. However, we've included both options in the procedure. Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight (see "special equipment," below), and the seasonings accordingly. If you don't have an oval terrine, you could use a ceramic soufflé dish or a glass loaf pan that's just large enough for the foie gras to fit in snugly. Note that a foie gras terrine is supposed to have a layer of fat—it may look a bit odd, but it's actually quite delicious.