Lemon

Offer this with Herbed Eggplant as a first course. Icy-cold ouzo is the perfect aperitif for the meal.

(GRANITA DI LIMONE) This Sicilian classic is churned on the eastern part of the island and stirred instead in the west. We have included instructions for both methods. The granita is (authentically) very tart. Most of us thought it was refreshing, but a couple of sweet-tooth types found it a bit too puckery. If you like your dessert on the sweeter side, increase the sugar to 1/2 cup.

Active time: 15 min
Start to finish: 15 min

Capri, Italy This decadent flourless chocolate and almond cake originated on the island of Capri, where it's called torta Caprese.

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.

Active time: 1 1/4 hr Start to finish: 2 3/4 hr (includes cooling)

You can start baking this beautiful cake two days ahead: Make the cake layers and the raspberry curd a day before assembling; then the completed cake can be refrigerated a day before serving.

"My taste in food is pretty simple," writes Sara Hainsworth of Frederick, Maryland. "I'm a meat-and-potatoes — and chocolate — kind of person. This lemon tart recipe is my husband, Greg's, specialty. Greg and I cook together a lot, which is fun and makes weeknight dinners and cooking for friends easier to manage now that we're starting our own family." For a chocolate-fix variation, Sara suggests filling purchased three-inch chocolate tartlet shells with the lemon curd. Or brush melted sweet chocolate over the graham cracker crust before filling. Begin this recipe four hours to one day ahead.

Dried cranberries can be used in place of the pomegranate seeds in this recipe.

This jam is tasty on toast alone, or with some Manchego cheese. Active time: 15 min Start to finish: 2 1/4 hr

"The Metropolitan Bakery in Philadelphia makes fabulous breads and other baked goods. My personal favorite is the carrot cake: It's moist and tender, and it's drizzled with a tart lemony icing," says John K. Wildemore IV of Philadelphia, Pennsylvania. "I hope you can persuade the owner to share this recipe." Olive oil is the surprise ingredient in this recipe. The result is a rich cake that doesn't have even a hint of olive oil taste.

Vary this yellow cake according to your mood and what's available. For instance, add sliced and lightly sugared fruit on the top of the unbaked batter, or top it with crushed nuts before baking, or split the baked and cooled cake to spread it with a layer of preserves, then dust it with powdered sugar.

Serve with a crisp romaine salad and the Saffron Rice and Red Pepper Pilaf. Marinate the veal six hours before grilling. What to drink: A dry Italian white wine, such as a Vernaccia di San Gimignano.

Carey Paquette of Arlington, Virginia, writes: "When it comes to cooking, I make an effort to prepare healthful meals, but wouldn't call myself a fanatic. I believe that olive oil goes in everything and wine goes with everything; I just use them in moderation."

Poires au Four avec Sabayon de Sauternes Active time: 20 min Start to finish: 1 hr