Raisin

When I eat Bread Pudding Soufflé I always think of the Commander's saying, "If it ain't broke, fix it anyway." Bread pudding was already near perfection, but we combined Creole bread pudding with the light texture of a meringue and ended up with the restaurant's signature dessert, the single most sought-after dish in our family's restaurant history. The whiskey sauce itself is divine but particularly so when generously poured over the piping hot soufflé. Take it from me, this is no light dessert. Make the bread pudding and the sauce in advance, the meringue just before assembling and baking.

Mrouzia Mrouzia is a dish traditionally made after the celebration of Aid el Kebir ("Feast of the Slaughter of the Lamb"), an occasion when, historically, a family would have large amounts of meat on hand. In the days before refrigeration, the lamb was cooked in copious amounts of fat and spices to preserve it. Don't worry — this version has much less butter and less intense spicing than the original. Active time: 20 min Start to finish: 3 hr

Although it's a perfect complement to pork, this chutney would also be tasty served with other roasted meats. This recipe is an accompaniment for Roast Pork Tenderloin with Creamed Corn and Apple-Raisin Chutney .

Active time: 25 min Start to finish: 1 3/4 hr

Dja'jeh Burd'aan b'Teen Dja'jeh Burd'aan b'Teen is particularly liked by children because of the sweet, familiar flavor of orange juice. Serve over white rice. The dish tastes even better reheated the next day, once the chicken has marinated in the juice and spices.

Even the ranch dressing gets a Cajun kick in this lively main-course salad.

"I have never been a bread-pudding fan," writes Marie Hernandez of Chicago. "But after trying the pumpkin bread pudding at Wildfire restaurant in Oak Brook, Illinois, I think I've changed my mind. Had I know that this dessert could be so good, I would have started eating it long ago." Do as the restaurant does, and serve this with sweetened whipped cream.

Serve this on its own, or use it for chalupas, tacos, or nachos.

Minus the ice cream, this delicate pudding makes a wonderfully indulgent breakfast.

These are great with maple syrup, honey, marmalade, or even cottage cheese.

Traditional recipes for mole poblano call for several varieties of dried chilies, which, outside the Southwest, are available only at specialty foods stores or by mail order; as well as sesame seeds and/or pumpkin seeds and/or peanuts; roasted tomatoes; and chocolate; among other things. A mole can sound like a peculiar combination of ingredients, but at its best it is every bit as subtle and well balanced as the most evolved French sauce. Our quick version uses only ingredients available at the supermarket, and broiled, not fried, chicken, which makes the dish easier to prepare, lighter, and most important, still delicious---if not exactly authentic.

Mary Tuohy, a Cappagh, County Tyrone, native who now lives in Redbank, New Jersey, has been making this raisin tea cake for so long that she can almost do it from memory. She says, "I can't remember where the recipe came from, but we used to bake it over an open turf fire back home. It came to me on a piece of dilapidated paper, which I still have." It's a very moist cake, she says, nearly foolproof. "You can't go wrong with it."

Cool the apples thoroughly before filling the crust (warm apples could soften the lattice).

Lightly sweetened whipped cream is a nice addition to this delicious dessert.

Pastel de tres leches is a traditional Nicaraguan Celebration Cake usually reserved for the holiday season. In this recipe we preserve the traditional presentation, and add some typical American holiday flavors. The cake is composed of four components: Sponge Cake, Rum Milk Syrup, Meringue, and Cranberry Compote.

Can be prepared in 45 minutes or less.

A mixed vegetable stew, seasoned with spices characteristic of Morocco. Serve it with rice or couscous.