I couldn't pry this family secret recipe from my sister-in-law, but her mother did...and I was thrilled! The old-fashioned flavor never goes out of style.—Norma Wehrung, Getzville, New York

This recipe goes with Beef Tenderloin Cocktail Sandwiches With Flavored Butters

This recipe goes with Beef Tenderloin Cocktail Sandwiches With Flavored Butters

Yes, you can have your brownie, shortbread and caramel and eat it, too. Wait, that's not how that goes?

Flavor homemade chocolate brownies with Bailey's Irish Cream for a spiked, fudgy dessert that's got out-of-this-world flavor.

Inspired by Turkey's stuffed grape leaves, Mehmet Gürs ingeniously wraps goat cheese in the briny leaves then quickly grills the little packages so the cheese melts.

This is a delicious recipe that I start saving leftover bread for in the fall. It is so easy especially if you pre-make by mixing the bread and herbs together and keeping it on hand.—April Greenwood, Lakewood, Colorado

Ajowan, sometimes called ajwain or carom, is a spice related to caraway and cumin, and you can find it in most Indian markets. It tastes similar to thyme, but it's more astringent. If you can't find ajowan, omit it.

Tilapias's mild flavor allows the bold flavors of the coconut and curry to shine. Serve this dish with rice, which will absorb the brothy sauce.

This piquant spread also is delightful on full-size sandwiches.

"This pretty salad is always a hit when I serve it!" notes Laura Pounds from Andover, Kansas. "The recipe came from a cookbook, but I 'doctored' it to personalize it. Sometimes just a small change in ingredients can make a big difference.

“The kiwi, pineapple and strawberries all taste wonderful with the melted chocolate,” Elaine Sweet writes from her Dallas, Texas home. “It's an easy dessert that really dresses up a meal.”

An open-faced version of an egg sandwich that works as an elegant breakfast or a light dinner, served with a green salad and a glass of white wine.

A twist on the classic eggs Benedict, this makes a great brunch or dinner dish. As an option, place eggs on a bed of baby greens and serve bruschetta (toasted bread) on the side. Prosciutto, Italian for "ham," is a seasoned meat that's been salt-cured, air-dried, and pressed. It may cost more than other types of ham but gives more bang for your buck.

“As a single working mom, my time is precious," writes Jessica Grettie from Deerfield, Wisconsin. "But this dish is so quick, colorful and easy. And it tastes a lot like one I tried in Israel.”

This is a great dish which uses delicious summer squash and zucchini from the garden. It is very easy to make and tastes wonderful.—Mary Ann Dell, Phoenixville, Pennsylvania

Sticky sweet squares of crispy rice make you feel like a kid again--when you are making them and when you are eating them. Here the family favorite is updated, with whole-grain cereal and peanut butter and honey instead of marshmallow. I added chewy, tangy dried cherries to the mix here, but it works with any dried fruit--or even chocolate chips.

The combination of crunchy toasted almonds and chewy sweet-tart cherries covered in rich dark chocolate is about as close to the definition of "pure pleasure" as you can possibly get. Close your eyes as you eat one for the maximum effect.

When making yeast-risen breads, dough ingredients need to be adjusted by feel. You might wish for a scientific formula, but the perfect dough comes with the give-and-take of added liquid or flour as you mix and knead. The moister the dough, the crisper the crust and the lighter the bread will be. But it should be dry enough that it’s easy to knead without getting stuck all over your hands. I generally err on the side of moister dough, and then sprinkle the work surface copiously with flour as I knead. Anna and David Kasabian taught this recipe to me. All grains and flours for this bread are available from www.arrowheadmills.com.

This family favorite is delicious enough to serve at an elegant dinner party. Spoon into crystal goblets and serve warm or cold.

The most divine rice pudding you have ever dreamed of. This very simple variation is made without eggs, using instead the natural creaminess in arborio rice to achieve its richness and luxurious texture. This makes the pudding both lighter and more delicately flavoured than those made with eggs. I have infused the risotto with rich vanilla, grated orange and a hint of saffron which adds an elusive flavour. The sweet dried cherries can be replaced with any other good-quality dried sweet fruit, such as dates, figs, apricots or raisins. Make sure the fruit you choose is unsulphured, as in this delicate pudding the “off” taste of the sulphur is quite detectable.

It started out as a plain old-fashioned bread pudding on the Sunday brunch menu at a hotel in Washington, DC. The chef at the time, Greggory Hill, decided to use, instead of the traditional bread, the day-old croissants left over from the previous breakfast. Then, tasting Venezuelan chocolate for the first time, he somehow thought the chocolate would go well with the flavor of dried cherries. The dark rich chocolate, buttery croissants, and tart cherries all combined to make one of the best bread puddings I have ever tasted. Greggory still serves this dish at his current restaurant, David Greggory, in Washington. This is a surprisingly easy recipe and a highlight of Sunday brunch.

This soup highlights the deep, rich flavors of autumn.

Big fat stalks of asparagus mean spring to me, along with dandelion salad, rhubarb, fresh trout, and strawberries. I like my asparagus thick and with very tight heads, like the buds of a rose. It is a mistake to believe that small asparagus are young specimens that are more tender than the fat stalks. When I used to pick asparagus from Claude’s garden, some emerged from the ground fat and some thin. So thin asparagus spears are not necessarily young; fat ones with tight heads are the most tender.

Crostini and bruschette can be made in many variations. Tangy-buttery créme fraîche lightens this savory bite.

Crisp crostini with a deliciously savory topping.

Located in a charming, eclectically decorated bungalow with a tiny, lush garden terrace, La Esperanza is one of Havana’s most stylish paladares. In both its menu and décor, this restaurant reflects a Cuban creativity that shines through in spite of economic hardship and food shortages. Hubert, who handles the front of the house, and Manolo, the chef, produce interesting and flavorful dishes like this squash soup, using the best of what is available at the market that day. If there is cream in the larder, the soup will be richer, and if not, it will be lighter, but in either case what comes out of the La Esperanza’s kitchen will be good.

An easy, glazed cherry-filled coffee cake is ready in just one hour.

Salt cod sautéed in garlic-infused olive oil, then smothered in a "pisto" of peppers, onions and tomatoes. It is such a simple and tasty dish. It is easy enough for a novice cook. Serve this fresh-tasting fish with home-made fried potatoes or rustic bread. This cod recipe is from the Basque Country or Pais Vasco.

With the tasty salmon and zippy sauce, my family finds this a delicious entree! It is an impressive main dish.—Lorice Britt, Severn, North Carolina

“Here’s a quick and easy recipe that’s also a great way to use up leftover salmon. I like to serve it with a vegetable or crisp side salad.” The patties have a great dill taste! Aerial Ryan - Acra, NY

This traditional oil-free dressing is a mixture of shoyu (soy sauce), dashi (fish stock), salt, mirin (sweet cooking wine), and nerigarashi (mustard paste). Japanese mustard has a pleasant bitter-spicy flavor. Karashi-joyu goes well with briefly boiled vegetables, such as spinach, watercress, mustard leaf, cabbage, broccoli, asparagus, and bean sprouts.

When you have made your own tofu or purchased it fresh from a really good source, this is the best way to enjoy its delightful flavor.

Seafood Paella is probably the most famous and popular Spanish dish around the world. It originates in Valencia, a region on the Mediterranean coast of Spain, between Barcelona and Murcia that is known for its rice dishes. There are as many versions of paella as there are cooks in Spain! This version is what is known as a "mixta" or mixed paella because it also has chicken and pork. If you like, leave out the chicken and pork for a purely seafood paella.

No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette. There are lots of variations of tortillas or omelets and a few are listed at the bottom of this recipe.

Black noodles, in Spanish "Fideos Negros" is a very popular dish all over Spain. It originates in the Mediterranean region of Valencia, although it is also eaten in Cataluna. Squid ink gives this dish its unique dark color. Squid rings, fish, onions and peppers are sautéed, then simmered with the noodles and ink, creating an appealing main course. It's easy to prepare in less than 45 minutes.

Finely chopped Spanish "panceta adobado" is heaped in white mushrooms, then slowly cooked in olive oil. It's quick, easy and very tasty. It's a tapa recipe that everyone can enjoy cooking and eating, from the beginner cook to the experienced chef. Cook these at the last minute before serving and serve immediately, while still warm.

Salt cod, potatoes, onions and garlic mixed with white wine and spices combine to make a tasty spread. Eat on a slice of warm rustic bread as an appetizer with a glass of white wine.

Prepare once and eat twice with this delicious lasagna-like casserole! Just bake one pan and freeze the second. Later, thaw and bake for an easy and impressive meal. The homemade sauce is so fresh-tasting. -Janice Mitchell, Aurora, Colorado