Buttermilk

Tender biscuits that are rich and flavorful.

A purchased crust and frozen blueberries make this pie a snap to put together.

Chef Susan Goss says that the secret here is in her cast-iron skillet. Nonstick pans produce anemic, soft corn bread. This recipe also works well with corn-stick or muffin molds, as long as they’re well-seasoned cast iron. If your pan is hot enough, the batter will immediately rise and start to cook around the edges. (The restaurant’s skillets rarely leave the oven.) At Zinfandel, the corn bread is served with a wonderful spread. To make it, combine 1 stick of softened unsalted butter with 2 tablespoons buckwheat honey (another honey or pure maple syrup can be substituted).

Bisquick got its start in the early thirties when Carl Smith, a salesman for General Mills, took a late-night train ride. He went to the dining car in hopes of finding something to eat, and was pleasantly surprised to be served freshly made biscuits. When he asked about them, the chef confessed that he kept a pre-mixed batch of ingredients for the dough in the freezer for late orders. Smith reported back to General Mills, suggesting that they market such a mix, and they did. But it’s not just for biscuits; Bisquick can be used to make pancakes and waffles, and this luscious coffee cake, too.

Whether at home or on vacation, pancakes are a family affair at Debra's house every Saturday morning, and banana is her children's favorite kind. But don't limit yourself: blueberries, strawberries, and nectarines all taste equally delicious. Try lightly toasting the pecans for a decidedly adult flavor, or substitute chopped walnuts.

Be sure to chop the lettuce into small pieces so that it's easy to eat when serving buffet-style. My homemade Ranch Dressing complements all of the flavors. To keep down the calories in the dressing, I use nonfat yogurt. The taste is in no way affected.

We adapted this from the recipe for Supper Onion Pie, in the "Savoury Pies" section of Nigella Lawson's _How to Be a Domestic Goddess._We played with the crust to make it lighter and substituted a yellow onion for the red ones (they turned an unappetizing mauve). We love the way Lawson's books are written—and agree she's got some great ideas—but we think you should know you may need to tinker with the recipes before they yield dishes that appeal to an American palate.

Chlodnik Polish cooks serve this soup (pronounced "hu-WOHD-neek") as a cooling first course for summer meals. It's a delicious alternative to gazpacho.

Scones are the classic tea and coffee partner. Tiny and elegant for a silver-service tea or as large as a fist, they're everyone's favorite served warm, split and spread with butter or whipped cream and jam.

Can be prepared in 45 minutes or less but requires additional unattended time.

Serve any leftovers for breakfast or a late-afternoon snack.

A perennial favorite on both sides of the Atlantic, this raisiny bread makes fine, fragrant toast.