Parade

I use spareribs, but you also can use baby back ribs. Just be aware that the racks are smaller (about 1 pound each) and the ribs have less meat.

I recommend that you strain the blackberry mixture, because the little seeds will only get caught in your teeth.

Yogurt gives this dressing tang and lightens it a bit for the weight-conscious.

Leave the roots on the leeks while simmering them so they don't fall apart. Afterward, trim off the roots very close to the bulb end.

Kathy Lee, Valley Center, Calif.
If you can't find a package of thighs at the market, buy whole chickens. You (or the butcher) can cut up the chickens and freeze the leftover pieces for another use.

This recipe is a yummy one-pot entrée from The Elements of Taste, by Gray Kunz and Peter Kaminsky. The secret here is browning the meat.

Fresh blackberries are plentiful in July and August, but since we must use frozen in the winter, be sure they're individually quick-frozen (available in plastic bags in the supermarket). Don't use berries packed in syrup.

If you can't get fresh oregano to sprinkle on the peppers, fresh basil or parsley is just fine.

Halibut is the largest member of the flatfish family, which also includes flounder. It should be cooked with some liquid, such as wine or broth, so the fish stays moist.

Use baby beets or the smallest you can find.

Remove the kernels from the cobs by holding each ear of corn upright on a flat surface and running a chef's knife along the cob and cutting downward, as close to the cob as possible.

The free-form crust of this large, rectangular tart is easy to create, but be sure to leave enough of a border (1 to 1 1/2 inches) to fold the edges up over the fruit filling. To serve, cut into squares.

Be sure to chop the lettuce into small pieces so that it's easy to eat when serving buffet-style. My homemade Ranch Dressing complements all of the flavors. To keep down the calories in the dressing, I use nonfat yogurt. The taste is in no way affected.

Ellen Schwab, Bethesda, Md.
"I created this cookie, which combines my two favorite flavors — hazelnut and chocolate — just for this contest."

Always cool the stuffing completely before filling the turkey.

Try not to break up the large lumps of crabmeat, because the salad looks best when the fresh, white meat stands out.

The cumin really enhances this dish. Cook this spice with the onions to bring out its aroma. Lemon juice brightens the flavors while honey softens them.

Fresh orange juice always makes the best cranberry relish. Zest whole oranges before squeezing them for juice.