Pine Nut

This recipe is from chef Peter Doyle from Cicada in Sydney. "This dish is a play on Maltaise sauce, but in a lighter, fresher version more conducive to our climate."

In this recipe we call for a 10 1/2- by 7 1/2- by 1-inch rectangular tart pan. The tart could also be made using a baking sheet or a jelly-roll pan, as the filling is dense enough to hold its shape on its own.

This earthy pasta dish is delicious made with the wide, long noodles called pappardelle, or with the thinner and more readily available fettuccine.

Can be prepared in 45 minutes or less.

Italian flavors accent this innovative stuffing. We suggest making it with the Roast Turkey with Red Currant Jelly and Citrus Glaze; reserve the fennel stalks and fronds for use in the stock that's needed for the gravy.

Here, lamb chops are presented atop a salad that was inspired by the flavors of Sardinia. A perfect first course or a light main course.

"Coyotes Deli & Grill in Banff makes the most amazing blue corn bread," writes Donna Sanché of Toronto, Ontario. "My husband and I had dinner there not long ago, and enjoyed the entire meal — but the corn bread was definitely the highlight. I've told all of my friends about it, and now I'd like to make it for them." This sweet corn bread is best served warm. If you can't find blue cornmeal, don't worry: Yellow cornmeal works well, too.

In this dish from La Belle Vie in Stillwater, Minnesota, the asparagus could be broiled if that's more convenient.

A suitably named pasta salad that's loaded with flavorful ingredients. Try it with grilled veal chops or Cornish game hens.

We asked pastry chef Michael Laiskonis if we could compare two versions of the custard in his tart: one made with fresh pumpkin, the other made with canned, which he likes for its reliable consistency. When we tested the two tarts, we were surprised to find that we also preferred the custard made with canned pumpkin — but the choice is yours.

The crusts for the tartlets are as simple as frozen puff pastry cut into small rounds.