Labor Day

This is the one potato salad that purists dream of-plenty of tangy dressing and just a bit of crunch. Low-fat or nonfat mayonnaise and sour cream can be used.

It's so easy to make these processor-quick biscuits ahead if you like. Then reheat, split and fill them with ice cream and berries just before serving.

The frozen berry sabayon is smooth and creamy, like ice cream.

When you brush the bottom pie crust with an egg wash, you keep the fruit from making the pie soggy as it bakes. By sprinkling the top crust with sugar, it makes for a great sugary crust.

Debra L. Warren of Lake Forest, Illinois, writes: "I have often indulged in Jay Lovell's phenomenal cuisine at his Lovell's of Lake Forest restaurant, and the ribs he prepared for an event I attended were out of this world. Could you possibly persuade the chef to share the recipe?" The espresso powder gives the sauce great depth of flavor.

This recipe can be prepared in 45 minutes or less.

This lovely finale is from Dwayne Fortier of La Reserve in Houston. Begin preparing it well before serving, as the mousse needs to freeze for at least six hours.

Cumin, chili powder, garlic and fresh lime juice are combine in the easy-to-make spice paste. It adds lots of flavor to the beef in this recipe, but can also be used on chicken, pork, shrimp or firm fish like halibut, swordfish and shark.

Brush this peppery sauce onto beef, chicken or pork during the last 15 minutes of grilling. Can be prepared in 45 minutes or less.

For this fabulous salad we used red onions, beets, zucchini, eggplant, and bell peppers, but any mix of summer vegetables would work. The salad gets served with grilled bread and is nice with a white wine, like Sauvignon Blanc.

Margaret DeMatteo of Stirling, New Jersey, writes: "My husband recently took me to the nearby Perryville Inn to celebrate my birthday. We had a fabulous 'BLT' appetizer made with layers of fried green tomatoes, pancetta, and basil mayonnaise. I would greatly appreciate it if you could get the recipe."

Tomatoes and bell pepper also give color and flavor to this impressive side dish.

Beef rib meat becomes tender and succulent with slow cooking over low, indirect heat. Marinate the ribs overnight and allow for three hours of cooking time on the grill.