Snack

A tangy little appetizer (or go-with) that's a breeze to put together. Lemonade, soda or Pinot Grigio would be great with this menu.

"My wife, Jean, and I run a coffee farm on the Big Island of Hawaii," writes George Fike of Keauhou Mauka, Hawaii. "I really love to cook, so we entertain a lot, and I enjoy planning the dinners as much as I do making them. I tell people the best restaurant in town is our house! Since I do most of the cooking, recipes must either be relatively fast or look after themselves." Based on George's mother's recipe, this is an easy, moist, and tender carrot cake with delicate tropical flavors and macadamia nuts. There are a lot of ingredients, but they come together in just minutes.

Ceviche de Dorado con Chile Jalapeño y Coco The fish is marinated in fresh lime juice (and therefore partly "cooked").

This crowd-pleasing dip is a natural with potato chips and good with crudités, too.

This recipe is an accompaniment for Individual Chocolate Raspberry Baked Alaskas . This recipe will yield more than you need for the baked Alaskas, but who would mind a little extra ice cream in the house?

Though reminiscent of the warm soft pretzels you may have had at baseball games or on the street, these are even better because they're fresh. Serve with yellow mustard.

Keep these cookies in airtight containers.

Active time: 25 min Start to finish: 2 1/2 days The USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. Though we prefer the results of chef Laurent Manrique's French method, we've included both options in the procedure.

You could also serve it on its own with crackers or bread, or offer it as a relish for grilled chicken or fish. It can be made with black olives as well as with green.

While this cake tastes delicious on its own, enhance it with dollops of whipped cream or nondairy topping and a few orange segments.

We used smoked bocconcini (small mozzarella balls) for this recipe, but you may substitute unsmoked bocconcini or smoked or unsmoked regular mozzarella, cut into slices and quartered.

Active time: 20 min Start to finish: 1 hr

This is a simple, delicious dessert that also makes a warming and special brunch dish or breakfast. Although many baked-apple recipes are on the lean side (my mother always ate them when she was dieting), my version is luxurious yet still homey. I stuff the apples with a mix of brown sugar, dried fruit, and nuts, then bake them in a sauce of apple cider, maple syrup, and plenty of butter, which cooks down to a rich, thick glaze. I like to use Cortlands here because of their good squat shape and their complex fruity flavor, but any firm, tart baking apple will do.