Raisin

These puffed little squares of pancake, based on Austria's Kaiserschmarrn, are delicious with a quick fruit sauce: Thin your favorite jam with a little water and lemon juice, then heat until hot.

"When I was a small child, my father used to take my elder brother and me to New York City for St. Patrick's Day," writes Stephanie Foley of Massapequa, Long Island. "We would spend the morning marching in the parade while my mother, back in Long Island, prepared a feast of corned beef, cabbage, and potatoes. But what we all truly looked forward to was her Irish soda bread. It's savory and substantial — and unlike any other I have tried. I hope you all enjoy it as much as we do."

The radicchio is seasoned in the style of a Sicilian agrodolce ("acid-sweet") dish, which typically combines a vegetable with raisins, pine nuts, vinegar, and a sweetener.

The most difficult part of this recipe, other than assembling the ingredients, is marshaling the patience to wait while the chutney rests in the refrigerator. The chutney will keep for 2 weeks, as long as it's covered and refrigerated.

"During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann Arbor, Michigan. "The bread pudding was served with a wonderful spiced rum sauce. I'd be grateful to have the recipe for this decadent dessert."

This recipe is an accompaniment for Brined Pork Loin with Onion, Raisin, and Garlic Compote .

"I have never been a great fan of bread pudding, but the chocolate version at Cresheim Cottage Cafe, in Philadelphia, is outstanding," says Dan Ragland of Philadelphia, Pennsylvania. "The owner (a neighbor, no less!) won't give me the recipe. Maybe you'll have more luck." Any unsweetened cocoa powder will work well, but for the richest, darkest pudding, use Valrhona. Serve this bread pudding with chocolate sauce and whipped cream.

Mole Poblano Mole is very time-consuming to make, but you can begin up to three days ahead. The results are well worth the effort. In Mexico, this is served with rice or unfilled tamales.

The salad can remain at room temperature up to two hours before serving.

Charmaine Haravey of Niwot, Colorado, writes: "I love spending my days in the mountains. It's one of the reasons that I moved to Boulder County. But since I started my new job, I don't have as much time to hike, ski, or enjoy my other favorite activity — cooking. Spending time in the kitchen has now become a luxury. Instead of making a complete meal in the evening, I prepare "single-girl food" — namely cookies, grilled sandwiches, and egg dishes. But I don't use that expression negatively. I never miss an opportunity to share a batch of cookies with my friends."

Scots often serve butter and orange marmalade with gingerbread — this recipe goes a step further by incorporating marmalade into the batter.

This style of tart, which has a texture reminiscent of pecan pie but is spiced with cinnamon and lemon peel and studded with raisins, is a specialty of the Borders, a southeast region that stretches from the English border to just south of Edinburgh. Many variations exist, some of them simply called "Border Tart." This one has as its namesake the village of Ecclefechan. Serve the tart at room temperature for afternoon tea or barely warm with a dollop of whipped cream and a scattering of toasted walnuts.

Can be prepared in 45 minutes or less. Makes use of the microwave.

The filling of these savory Latin pastries, served at Café Iguana, in Denver, Colorado, is accented with chilies, raisins and almonds.

Mint, orange peel, cinnamon and raisins give this dish the distinctive flair of North African cooking, which has become so popular. Couscous with minced green onions would be a delicious accompaniment.