Sour Cream

Begin making this ultra-creamy flan (think crème brûlée) one day before serving.

Active time: 40 min Start to finish: 1 3/4 hr

Active time: 20 min Start to finish: 50 min Pasta wasn't always the carbohydrate vehicle of choice — in the '40s, lots of saucy things were spooned onto toast. These mushrooms appeared in one of our stories about Katish — the Russian cook immortalized by Gourmet's Wanda E. Ivanoff — who liked their versatility as a side dish or main course, and who often made a big batch to keep on hand for impromptu snacks.

Sour cream and vegetable oil moisten the cake, and raspberry jam adds a nice touch to the frosting. Decorate this rich old-fashioned layer cake with a few edible flowers (roses would be pretty) and candles.

This recipe is an accompaniment for Roasted Salmon with Cucumber Sour Cream .

Rosemary Leicht of Bethel, Ohio, writes: "I've been a finalist in the Pillsbury Bake-Off three times, so I'm something of an expert at cooking with prepared doughs and bread mixes. Even though these items are simple to use, many people don't venture beyond the package directions. For each contest, I experimented with dozens of recipes, and some of my favorites have been breakfast dishes and desserts. Nowadays I don't enter as many competitions as I used to, but my family still looks forward to my latest creations." Look for cinnamon chips in the supermarket's baking section.

This easy-to-make dessert tastes like pumpkin spice cake and apple crisp baked together.

Soaking the red onion in cold water mellows its strong flavor.

Asparagus heralds spring! It still may be a little early, but as the asparagus season moves along, the stalks will be less woody.

These pork chops go well with rice with julienned carrots .

Soaking the leek in vinegar and water helps to pull out the dirt and sand. Be sure to rinse well.

Tangy crème fraîche and a very grown-up rum-pineapple topping take cheesecake to an entirely new level. For best results, use Philadelphia-brand cream cheese.

Brian Polcyn of the Five Lakes Grill in Milford, Michigan, has updated this Mexican favorite by oven-roasting the stuffed chilies rather than coating them with batter and frying them. The chilies are presented on a bed of rich-tasting caramelized onions.

A quintessential Polish comfort food, pierogies can be stuffed with potatoes, cheese, sauerkraut, or wild mushrooms. Here, dried porcini are combined with cremini mushrooms, adding a woodsy depth to the filling. Served with golden sautéed onions and sour cream, these dumplings make a delicious main dish.

For decades, the restaurant Lutèce—with chef André Soltner behind the stove—was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the inspiration for this version.