Gourmet

Active time: 15 min Start to finish: 40 min

If they are available, purchase dry-packed scallops, which exude less liquid.

This recipe is among those that reach a new level when made with sea salt and high-quality, European-style butter (like Plugrá). Active time: 30 min Start to finish: 2 hr

We roasted a whole head of garlic for this recipe even though it's more than you need — the leftover cloves are such a versatile thing to have on hand. Use them in a puréed soup, rubbed on bread, mixed with green vegetables or a salad dressing, or mashed with mayonnaise. Active time: 10 min Start to finish: 1 hr

Active time: 15 min Start to finish: 1 hr

"I am 76 and consider myself a very good cook," writes Dorothy Harley of Norco, California. "I've always looked forward to receiving your magazine. Some recipes I try, love, and make over and over. One recipe I remember most is a shrimp and avocado salad. For our 25th anniversary, I cleaned and cooked 25 pounds of shrimp myself for the dish — it was a hit. And for my daughter's wedding, 21 years ago, I made it again. I'm sure that if you reprinted the recipe, you'd receive praise." Active time: 1 hr Start to finish: 25 hr (includes marinating)

Active time: 20 min Start to finish: 9 hr

Active time: 1 hr Start to finish: 2 1/4 hr

There's no one way to serve latkes. Some people like them as a first course or as an hors d'oeuvre, while others make them as a side dish. We think this Hanukkah specialty is so delicious, we'd gladly serve latkes as a main course. Active time: 20 min Start to finish: 35 min

Active time: 35 min Start to finish:50 min

This recipe is an accompaniment for Shrimp with Orange Dust . Active time: 15 min Start to finish: 45 min