Gourmet

Spicy peperoncini peppers cut the creaminess of the sauce on this salmon. Serve Artichoke Bruschetta as a first course, rice and asparagus as side dishes.

This soup, known as congee or jook, is found in one form or another in many Asian countries and is eaten at all times of day. At breakfast plain congee is the norm, served with a variety of strongly flavored accompaniments — such as pickled turnips, salted fish, and peanuts — to awaken the palate. We love the flavor and color the pumpkin gives the soup. Those who like oatmeal for breakfast might enjoy this with just a touch of sugar; or leave it plain and top it with the recommended accompaniments.

"When I was growing up, my mother would bake at least 20 different kinds of cookies each Christmas, but this is one of our favorites," writes Helen McKnight of Grosse Pointe Farms, Michigan. "My father gave the cookie its name, which he said meant 'pecan fingers' in some foreign language. The name stuck, and I still smile when I make them."

This recipe was inspired by Aunt Gladys's beef, from Laurie Colwin (Gourmet, January 1992), and Nathalie Waag's leg of lamb with tomatoes and garlic (Gourmet, September 1986). The best chuck roasts for this recipe come from the supermarket—fancy butcher shops' meat is too lean and often becomes dry when cooked.

Thai cooking frequently makes use of cilantro roots; their flavor is more pronounced than that of the leaves.

Active time: 15 min Start to finish: 45 min

Active time: 40 min Start to finish: 40 min

Tabbouleh is made with bulgur, but we decided to shake things up a bit by mixing tabbouleh flavors (parsley, tomato, and lemon) with rice and lentils, a common Middle Eastern pairing. Served chilled or at room temperature, the salad is terrific with any meat, poultry, or fish. You could add chickpeas, corn, or more lentils for a vegetarian main course. Active time: 30 min Start to finish: 40 min

Active time: 15 min Start to finish: 1 hr

Active time: 30 min Start to finish: 2 1/2 hr

These twice-fried artichokes, or carciofi alla giudea, are made using a technique created by Jewish cooks in Rome. The first frying is done at a lower heat and simply cooks the artichokes. The second frying, in hotter oil, causes the leaves to spring open and gives them their crisp finish. Active time: 40 min Start to finish: 55 min

Active time: 25 min Start to finish: 30 min Peas, noodles, beef—everything you need for dinner in one dish.

Two mustards mellowed with honey and yogurt make a terrific sauce for chicken — or even fish or pork. This is an ideal warm-weather dish because the sauce does't require cooking. Try boiled new potatoes on the side. Active time: 20 min Start to finish: 25 min

"Imagine my surprise when, while waiting at a beauty salon, I opened an October 1994 issue of gourmet and noticed 'Gwen Bradford’s Ranger Cookies," begins Bonnie Donalson of San Diego, California. "'Impostor!' I cried. With all due respect to Ms. Bradford, as I am sure her cookies are delicious, it's hardly worth the trouble of baking cookies if you leave out the chocolate chips. I have a friend who literally fights with her husband over my ranger cookies. Others start hinting in October for their traditional bag of Christmas rangers."

You can sometimes find candied orange peel in stores, but it is typically thicker, chewier, and more moist than candied zest. It will also never have the intense citrusy flavor of candied zest you make yourself.

We thought we would update the popular Cosmopolitan by substituting Champagne for the usual lemon vodka. We garnished the drinks with skewers of sugar-coated fresh cranberries (thawed frozen ones will work just fine, too).