Coffee

This is a simple version of Caffé Shakerata, an Italian specialty, to make at home. The formula lends itself to endless variations: Try replacing the simple syrup with vanilla syrup or mint syrup or your favorite cordial, such as sambuca, Frangelico, or Godiva.

Food Editor: Ian Knauer
Father: Robert M. Knauer, Allentown, PA
As a mother of seven, my grandmother was always in the kitchen and often made these bell-shaped cookies. Now, when I make them for my father from her handwritten recipe, he says the taste takes him back to his childhood.

Affogato is a typically Italian way to enjoy ice cream — it's literally "drowned" in espresso or another liquid topping. (Lemon sorbetto splashed with grappa is a refreshing summer example.)

Espresso powder makes this creamy fudge taste more intensely chocolaty. Any nuts you prefer (such as pecans or macadamia nuts) can stand in for the walnuts.

Shari Ledwidge of Greenehaven, Arizona, writes: "My husband and I spend several weeks each year traveling around the United States. Our journeys always take us to wonderful food stands and farmers' markets, which have inspired some of my favorite recipes."

Relish each step of preparing coffee- and chile-braised short ribs: Searing a brown crust on the ribs before they bake adds a deep caramelized flavor; sautéing the aromatics (onions, peppers, garlic) in the drippings makes the sauce base really fragrant.

While any yeast dough can be kneaded by hand, this one is done in a heavy-duty mixer with a dough-hook attachment — it's the fastest, easiest way to get the best texture. Use a clip-on deep-fry thermometer to gauge the oil temperature when frying these doughnuts: too low and they'll absorb oil, turning leaden and soggy; too high and they'll burn before the insides are cooked through.

Make hot chocolate for the kids. Top it with whipped cream and add a cinnamon stick.

(Turkish Coffee)