American

This recipe is an accompaniment for Chocolate Chestnut Torte with Chocolate Cognac Mousse. Active time: 25 min Start to finish: 1 1/2 hr

We have transformed this classic dessert from Blum's coffee shops, which used to grace the streets of San Francisco, into a low-fat luxury. We use caramel and Rice Krispies in the crust instead of fat-laden nuts — and you'd never guess that the rich chocolate coffee filling has no butter in it.

Chilaquiles, the ever-popular Mexican casserole, was created to use up stale tortillas. Made with a good sauce, the tortillas come back to life, take on all the flavors, and provide a wonderful textural contrast. Although chilaquiles are usually prepared casserole style, I have seen them made to order with scrambled eggs and chorizo. I particularly enjoy chilaquiles as a brunch item served with margaritas, chilled Mexican beer, or a hearty sangria.

Barbecue sauces flavored with soft drinks are a long-standing tradition in the South.

Turkey may not have played as big a part in the first Thanksgiving, held back in 1621, as it does in our contemporary celebration. If turkey was served at all, it was probably one of many game birds, that were served along with venison, oysters, clams, lobsters, and eels, as well as succotash, beach plums, sweet potatoes, leeks and cornbread. My own Thanksgiving menu is intended to pay homage to the foods of the first Thanksgiving , as well as to the foods that have become associated with this holiday. I believe that holidays by their own nature demand that traditional foods be served. In America, there is no stronger correlation between the food and the day than that of the venerable Thanksgiving Day turkey.

Active time: 40 min Start to finish: 1 1/2 hr When Craig Claiborne accepted an invitation to a hunt breakfast in Virginia, he didn't understand that riding a horse would be part of the deal. He found the experience hair-raising but furnished us with a delightful account of that weekend — along with this fluffy rendition of the South's beloved grits. It makes a good side dish to almost any meat — especially ham, of course.

Home cooking doesn't get any easier than this. So if you're serious about getting maximum flavor for a minimum amount of effort, this Cuban way of preparing chicken is for you. The onions and Mojito Marinade melt together into a tasty sauce that mingles well with some of our Perfect Rice.

This recipe is likely to work well with other cane berries such as blackberries and marionberries.

This will make more barbecue sauce than you'll need for the chicken. After measuring out basting and serving amounts, save the leftover sauce for another grilling use. It will keep, covered and chilled, 2 weeks. Active time: 1 hr Start to finish: 3 hr

I once heard that the heir to an amaretti factory fortune was kidnapped for ransom. In my imagination I pictured him leaving a trail of amaretti crumbs in the forest to lead the authorities to his rescue. I can't guarantee that this strategy will work if you're kidnapped, but if you leave a trail of crumbs that leads to this crisp, you can be certain a crisp search-and-rescue party will follow.

The fritter tradition harks back to West Africa, where frying in deep oil is one of the major cooking techniques. In the African Atlantic world, fritters can be served as appetizers, as a vegetable, and even as a dessert, as they are here. My maternal Grandma Jones had a way with fritters. She would prepare them from the overripe bananas that she found at low prices at her local greengrocer's.

Maple syrup lends sweetness and chipotle chilies add smoky heat to a terrific glaze for grilled corn on the cob.

These sand tart cookies are a dream, and actually are the best version I have had of this popular Southern cookie. Aunt Mary made her cookies with ground pecans added to the batter. Halfway through the baking she sprinkled on grated chocolate. These cookies have a seductive "gritty" texture, and are perfect with ice cream, fresh fruit, a cup of coffee or tea, or simply to satisfy a longing sweet tooth.

Can be prepared in 45 minutes or less.

Active time: 45 min Start to finish: 2 hr

Traditional accompaniments like coleslaw, baked beans and brown bread are ideal with the Vermont-style chicken; afterward, enjoy gingersnap cookies crumbled over vanilla ice cream or frozen yogurt.

New England has a large Portuguese population. Their numbers are most concentrated in Massachusetts fishing centers, such as New Bedford, Glouchester and Providencetown, where they've had an important influence on the cuisine. One of their specialties is fried scallops, Portuguese-style--a sauté of bay scallops in butter with garlic and parsley. We've elaborated on the basic dish by adding shrimp, mushrooms, green onions and a white wine sauce. Serve it over rice, and offer buttered peas or broccoli on the side.

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