Lemon

After making the batter, cook the pancakes immediately to ensure they retain their volume.

The batter for this cake is much like that for a biscuit; the chilled butter is cut in rather than creamed to produce a tender crumb. This recipe was developed by Emily Donahue for Rosey’s Coffee and Tea in Hanover, New Hampshire.

You can make this garlic mayonnaise with a mortar and pestle or a food processor—we’ve provided directions for each method. Store in an airtight container in the refrigerator up to 3 days.

These preserves can be canned and stored for up to 1 year; multiply the recipe, if you like.

This marmalade can be made with navel oranges, blood oranges, or tangerines.

You will need about 2 medium sweet potatoes to obtain 2 cups cooked flesh. We like the flavor of roasted potatoes best, but you could also use boiled or steamed potatoes. Before using, peel and discard the skins.

Navettes are boat-shaped cakes from Provence traditionally flavored with orange water.

To make a fizzy version of this recipe, use seltzer or sparkling water.

Almost any type of fruit nectar can be substituted for peach with equally delectable results. We especially like the exotic flavor of mango.

We baked these treats in mini brioche pans; small fluted tartlet pans would work just as well.