Gourmet

There are two brisket cuts available in most supermarkets, and the labeling can often be confusing. If you prefer a more marbled piece of beef, look for the thicker end, known as the point half, which may be labeled the front, thick, second, or nose cut. The thinner, leaner end of the brisket is the flat half, sometimes called the first or thin cut. Active time: 25 min Start to finish: 4 1/2 hr

Active time: 20 min Start to finish: 30 min

These pots de crème won raves from our food editors for their wonderful butterscotch flavor and creamy texture. The combination of muscovado and Demerara sugars gives the custard its deep flavor.

Active time: 40 min Start to finish: 2 1/2 hr

Though Lynch uses flanken for this dish, we prefer the look of regular short ribs.You can often find flanken as well as short ribs at your local supermarket. Both are from the flavorful chuck, or shoulder, portion of a steer; the former are a three-rib portion of short ribs cut through the bone and the latter are ribs cut between the bones.

The rare breeds of Rouen Clair and Duclair from Stone Church Farm (845-658-3243) are small, tender, and have a low fat content, which makes them preferable to commercially available birds. We recommend the aged ducks, which have a richer taste. Order them two weeks ahead to allow preparation and shipping from the farm and request that the necks be removed. Since this recipe calls for a fair amount of soy sauce, it is important to use a brand with well-balanced flavors (such as Kikkoman).

"When I was a small child, my father used to take my elder brother and me to New York City for St. Patrick's Day," writes Stephanie Foley of Massapequa, Long Island. "We would spend the morning marching in the parade while my mother, back in Long Island, prepared a feast of corned beef, cabbage, and potatoes. But what we all truly looked forward to was her Irish soda bread. It's savory and substantial — and unlike any other I have tried. I hope you all enjoy it as much as we do."

On a recent trip to California, Susan Livingston of Marblehead, MA had a caramelized garlic and onion bisque at the Edna Valley Bistro in San Luis Obispo. It was so unique and outstanding that she made a point of complimenting the chef, Herbert Norton. Active time: 50 min Start to finish: 1 1/4 hr

You can save some prep time by asking a butcher to cut the chicken thighs in half for you. This dish is particularly good served over orzo.

Bourdain embellishes this risotto with black truffle shavings, but we thought it was delicious even without them. We opted for a cost-effective alternative — drizzling the risotto with truffle oil just before serving.

The spice rub that we have used in this recipe works equally well with other steaks such as sirloin.

Though egg drop soup is not traditionally made with noodles, we love the texture and substance they add.

For this recipe, it's worth the effort to look for purslane at your local farmers market or specialty produce store. The salad green's fleshy texture and subtle citrus notes work well with the gentle flavors of Meyer lemon and makrut lime leaves.

This recipe incorporates two popular foods from the Toi San region of southern China: One is the Chinese boneless barbecued pork strips known as cha siu, and the other is fresh rice noodles. The latter are sold in 1-pound packages, either as rumpled sheets that must be cut into strips or as precut 1/2-inch-wide strips.

Serve with: Red cabbage slaw and pickles. Dessert: Fudge brownies.

Active time: 15 min Start to finish: 1 1/4 hr