American

The fritter tradition harks back to West Africa, where frying in deep oil is one of the major cooking techniques. In the African Atlantic world, fritters can be served as appetizers, as a vegetable, and even as a dessert, as they are here. My maternal Grandma Jones had a way with fritters. She would prepare them from the overripe bananas that she found at low prices at her local greengrocer's.

Maple syrup lends sweetness and chipotle chilies add smoky heat to a terrific glaze for grilled corn on the cob.

These sand tart cookies are a dream, and actually are the best version I have had of this popular Southern cookie. Aunt Mary made her cookies with ground pecans added to the batter. Halfway through the baking she sprinkled on grated chocolate. These cookies have a seductive "gritty" texture, and are perfect with ice cream, fresh fruit, a cup of coffee or tea, or simply to satisfy a longing sweet tooth.

Can be prepared in 45 minutes or less.

Active time: 45 min Start to finish: 2 hr

Traditional accompaniments like coleslaw, baked beans and brown bread are ideal with the Vermont-style chicken; afterward, enjoy gingersnap cookies crumbled over vanilla ice cream or frozen yogurt.

New England has a large Portuguese population. Their numbers are most concentrated in Massachusetts fishing centers, such as New Bedford, Glouchester and Providencetown, where they've had an important influence on the cuisine. One of their specialties is fried scallops, Portuguese-style--a sauté of bay scallops in butter with garlic and parsley. We've elaborated on the basic dish by adding shrimp, mushrooms, green onions and a white wine sauce. Serve it over rice, and offer buttered peas or broccoli on the side.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

A delectable new take on the old-fashioned summer shortcake.

Can be prepared in 45 minutes or less.

A show-stopper centerpiece cake for February fourteenth. White chocolate provides a rich, buttery texture. To serve, remove the chocolate lid and break it into pieces to nibble along with the cake.

A sophisticated dish from chef Roy Breiman of The Restaurant at Meadowood in the Napa Valley. If you can't find duck breasts in your area, purchase two whole ducks, and ask the butcher to remove the breasts for you. Freeze the leg-thigh portions for another use.

This recipe can be prepared in 45 minutes or less.