American

Christine Warren of New York, New York, writes: "On a recent evening out on the town, my friends and I decided to go for Margaritas at Zarela. What started out as drinks soon turned into appetizers and then dessert (a well-balanced meal, in our view). We loved the divine peanut butter tart."

"I'm a social worker running my own practice," writes Susan Haskell of Boston, Massachusetts. "In addition, I'm getting a doctorate in social work. So most of my time is spent either working with patients or writing my dissertation. Still, no matter what's on my schedule, nothing can stop me from going into the kitchen. During the week, I make the time to pore over food magazines to find recipes I want to try. On Saturdays, I cook for friends — because next to cooking, sharing the results is my favorite thing to do." The spicy mayonnaise adds a nice kick.

Caramel and orange add sophisticated French flair to this rich American dessert. Begin preparing it at least a day ahead.

Fresh raspberries are baked into these chewy, downright irresistible blondies. You can chill them for a day before serving.

Toss salad with the Sunshine Vinaigrette just before serving, so that the greens won't discolor.

Not quite as sweet as a pecan pie, but with the same caramel candy-like filling.

Buttermilk and lemon juice add some tang; carrots and celery add crunch.

"I have prepared the plum torte from Marian Burros’s The Best of De Gustibus many times, and I’ve also tried variations using different kinds of fruit," says Peter Wayne Gagnon of Pineville, North Carolina. "My experiments helped me arrive at my own version of this dessert." Active time: 20 min Start to finish: 1 1/4 hr

To make things even easier, use a cabbage slaw mix. Serve with: Deli rice salad.

"This past year, I've enjoyed more opportunities than usual to travel and dine out," writes Tony Solomita of Arlington, Virginia. "Instead of a photo album, I'd like to create an album of recipes from these new favorite restaurants. I'll start with a dessert: the berries with custard sauce from L'Auberge Chez François in nearby Great Falls." For these individual desserts, a light, foamy custard called a sabayon is poured over berries and broiled until just brown.

This cake is a southern tradition for festive occasions. It can be completely assembled and chilled one day before serving.

"For me, cooking is a very relaxing and creative process — I just wish I had more time for it," writes Katherine Burk of Seattle, Washington. "I make a point of fixing dinner during the week, but with my hectic schedule (I work in information technology), there are some nights I'm too wiped out to attempt anything more complicated than a peanut butter and jelly sandwich. Usually, though, I can put something together — my spicy black bean soup, for example — in under thirty minutes." A southwestern favorite, simplified: Most of the ingredients are pantry staples.

Serve as a first course on a bed of arugula or as a side dish with grilled beef or chicken.

Serve with: Spanish rice and grilled mixed bell peppers drizzled with citrus vinaigrette.

Scented with nutmeg, these distinctive light little cookies have been a family favorite for many years. They are easy to make, melt in your mouth, and are far better than store-bought meringue cookies.