Flour

Joan Macht of Manistee, Michigan, writes: "My wedding shower was held at the Blue Slipper Bistro in Onekama, Michigan. For dinner I had the veal scaloppine saltimbocca, and now I want to make it for my new husband. Will you ask owner Cheryl Kissel for the recipe? The word saltimbocca in this classic Italian recipe means "jumps in your mouth," because of the great combination of flavors. The addition of herbes de Provence gives this version a bit of a French accent.

It takes a bit of practice to make a pie crust, just as it does to hit a tennis ball. Take a cool Saturday morning and make several batches, testing them by cutting off a strip and baking it, until you come up with the one of your dreams. Note on your recipe what you like, then write your own recipe. The size you cut fat into whether you use shortening or butter can both make a difference. Remember, however, that different flours absorb water differently, and flours absorb water differently according to the weather, so your crust will be different in measure each time—you need to learn the feel.

A few tips: At several points in the recipe, components need to be chilled for a while before you can proceed, so plan accordingly. In our test kitchen, Philadelphia-brand cream cheese gave consistently good results. Note, too, that the cake can be completely assembled, then frozen for up to one week.

Cornmeal gives these blini a slightly crunchy texture that is perfect with the salsa.

An old-fashioned cake gets a new treatment: Some of the trimmed cake crumbs are mixed with chocolate-cookie crumbs and pressed onto the frosting. Fresh raspberries are the colorful crowning touch.

Tortelli di Zucca con Mandorle Don't be fooled by the broth — this is not a soup recipe. Only a very small amount of broth is poured over the tortelli before serving. To grate the cheese, use the ragged-edged holes of a box grater (not the teardrop-shaped holes we recommend in our Recipe Tips). That way, you'll have the correct texture for the filling. Active time: 2 hr Start to finish: 6 1/4 hr (includes making stock)

Anadama bread, a traditional New England yeast bread made with cornmeal and molasses (said to have been created by a woman from Massachusetts named Anna), is the inspiration for the following muffins. Can be prepared in 45 minutes or less.

For a shiny finish, brush the warm tart with melted apricot preserves.

These oat biscuits—similar to shortbread cookies—are wonderful with seasonal grapes and a good-quality triple-cr
me cheese. Triple-crème is a soft, creamy cow's-milk cheese (with at least 75 percent milk fat) that has a luscious, mild flavor. Because of its natural sweetness, it's perfect with dessert; Pierre Robert, Explorateur, Le Chevrot, or Chaource are all excellent choices.

Here's a perfect way to have the taste of fried oysters without all the extra fat. If the oysters are very large, cut them in half before coating them with the cornmeal.

Can be prepared in 45 minutes or less.

Add eggs and fruit for a nice menu.