Blender

The following recipe is made with an electric blender, because it is so quick. If you do not have one, gradually blend the egg yolks into the flour with a wooded spoon, beat in the liquids by droplets, then strain through a fine sieve. Crêpe batter should be made at least 2 hours before it is to be used; this allows the flour particles to expand in the liquid and insures a tender, light, thin crêpe. The first crêpe is a trial one to test out the consistency of your batter, the exact amount you need for the pan, and the heat.

When a generous garnish of pesto gets stirred in, the soup turns a vibrant green and becomes perfumed with the intense and sweet aroma of basil mixed with garlic.

Active time: 1 hr Start to finish: 3 1/4 hr (includes chilling)

Active time: 30 min Start to finish: 30 min

(Baked Banana Pudding) Can be prepared in 45 minutes or less.

One extremely popular fish in Bombay, India's financial center, is pomfret, found in most coastal areas of the country. In one of my favorite pomfret preparations, called patrani macchi, the fish is stuffed with an herb paste and steamed in a banana leaf—which lends a unique fragrance and makes an attractive presentation at table (but should not be eaten). As pomfret is difficult to find in most parts of the United States, we suggest salmon, which is equally delicious.

This rib-sticking soup makes a fine meal, especially with a salad alongside. See how to dice potatoes.

Bow tie-shaped pasta is mixed with Thai-flavored pesto sauce and tossed with cooked shrimp for a fast, colorful entrée.

Sometimes seen with a lemon filling, this is one of the oldest "fancy" layer cakes and a great southern tradition. The fresh coconut makes you realize why this cake has always been special.

"On my last birthday, I enjoyed a special dinner at Brasserie Le Coze in Atlanta," says Diane Sullivan of Alpharetta, Georgia. "The entire meal was fabulous, but the white bean soup with truffle oil was absolutely divine." White truffle oil, should you happen to have a bottle of it, is a delicious "garnish" for this rich and hearty soup.

Roasted pork loin, which is commonly served on special occasions in Denmark, is here richly flavored with cardamom, juniper berries and currant jelly. Ask the butcher to cut into the chine bone of the rib roast to make it easier to carve. Note that the pork needs to marinate at least 12 hours before roasting, so plan accordingly. Uncork a fruity Merlot to go with it.

We're certain that this soup will become a staple in your summer repertoire. It's simple to make, low in fat, and tastes like freshness itself.

In addition to the fried parsnip the executive chef at Ashford Castle, Denis Lenihan, often adorns this soup with a poached carved apple.

"My husband and I ate dinner at the Dilworthtown Inn, a colonial-style restaurant in West Chester, Pennsylvania," writes Judy Kamp of Oxford, Pennsylvania. "I'd love to know how to make the creamy mushroom soup we both had to start the meal."

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.

Simple and delicious, with great curry flavor.

Gorgonzola cheese adds great flavor to this southwestern winter salad.