Citrus

While the meringue topping of this pretty tart is light, the lemon, orange and lime custard filling has an appealing richness.

Baked yams and steamed spinach make colorful accompaniments. Ice cream alongside hot apple turnovers tops off the meal.

In this recipe there will be extra mousse and pecan crisps (the recipes will not work if reduced). Both elements are delicious on their own.

Small fish, such as a small trout, can be grilled whole without splitting. A larger, thick fish should be split.

Active time: 30 min Start to finish: 30 min

Can be prepared in 45 minutes or less.

Fried green plantains. When making tostones look for unripe plantains that are a deep shade of green: The recipe will not work with ripe plantains. Ideally, the plantains should be fried the day they are purchased, but they can be kept, wrapped well in a plastic bag and chilled, for 2 to 3 days.

Can be prepared in 45 minutes or less.

Begin preparing this lovely dessert at least five hours before serving.

Yam Som O Pummelo is an unusual Southeast Asian citrus fruit that is available here in the winter months. It has a very thick skin that ranges in color from pale yellow to dark green. Its flavor is similar to grapefruit's but is sweeter and less bitter, which makes it a great balance for the heat of chiles. Active time: 1 1/2 hr Start to finish: 1 1/2 hr

Cornmeal in the crust gives a nice contrast to the creamy filling in this dessert.

Can be prepared in 45 minutes or less.

This salad is prepared in the French style known as à la grecque, in which vegetables are cooked in a lemon and olive-oil marinade (often infused with coriander and pepper) and then served cold. Active time: 30 min Start to finish: 1 3/4 hr

This recipe is from chef Matthew Moran of Moran's Restaurant and Cafe in Sydney. He recommends when buying the beef, choose thick sirloin steaks, grain-fed preferably, and that they be brought to room temperature before cooking.

An impressive-looking layer cake with great flavor—and lots of room for candles.

Dill is the secret seasoning in this hearty stew. Serve it with lots of bread.