Gourmet

In an intriguing play on the combination of chocolate and chiles, this rich mousse gets its faint tingle from Sichuan peppercorns.

Much more interesting than plain mashed potatoes, this purée gets an earthy boost from celery root and chervil and an amazing smoothness and richness from a generous amount of cream.

Chopping by hand or using a meat grinder will preserve the homemade, chunky texture of this traditional chopped liver.

Polynesian-Style Hors d’Oeuvres A blend of crisp, soft, and chewy textures combined with a parade of flavors—sweet, salty, beefy—makes this playful platter an irresistible hit at parties.

The trees of Hansel and Gretel's forest surely had bark like this, sparkling with sugar crystals and tasting of sylvan honey. Though the biscuits pair wonderfully with blueberries in gin syrup, they also make an excellent accompaniment to a cheese course—particularly with a nice triple-crème.

Channel your inner charcuterie artisan with this rolled pork, which is stuffed with garlic, spinach, and bacon and served in thin slices, either cold or at room temperature. The end result is a sort of fancy cold cut that will have the guests at your next picnic raving.

Though they're quite irresistible right out of the oven, these moist and juicy drumsticks (with a slight kick) are perfect picnic food, since they're also terrific cold or at room temperature

An aromatic syrup that calls to mind the clean smell of the forest enhances the flavor of fresh blueberries. Also, since it's poured over the berries while hot, it colors them a gorgeous sapphire and softens them, making their burst in the mouth even more intense.

A double layer of bread crumbs is the key to these extra-crispy homemade bar snacks.

Since emigrating from Vietnam in the 1970s, Kia Dickinson has been generously sharing her incredible recipes with everyone she meets, including food editor Ian Knauer. This colorful mix of moist poached chicken, cabbage, carrots, and fresh herbs tossed with a wild, tongue-searing dressing is the quintessential summer salad—cool, colorful, and very fresh. When preparing this recipe, Dickinson uses the leftover poaching liquid to make rice.

More festive than your usual bagel and lox, this jar layers arugula and green beans with smoked salmon and lemony egg salad.

Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.

Rib roast is everything you want in a cut of beef: It is impressively sized and naturally flavorful, and it pretty much takes care of itself (leaving plenty of time for side dishes).

A stylish symphony in green, this dish has a heady bouquet to match. The tart tomatoes and sweet melon are the stars, but the supporting players—hot jalapeño, earthy pumpkin seeds, and pungent cilantro—add plenty of intrigue.

The stems of Swiss chard get short shrift way too often; when they're beautiful rainbow chard, they deserve a dish all their own. Blanched to remove toughness, then grilled—yes, we like our chard charred—their earthiness is a natural complement to meaty fava beans.