Parade

To clean leeks, trim off 3 inches of the green and then slice them in half lengthwise. Run under cold water to remove sand, then continue with the recipe.

Talk about simple stews! You don't have to brown the meat — and the stew cooks in an easy hour.

As pork is bred very lean these days, searing the meat holds in the juices. It is therefore a very important step.

If you can't find fresh lobsters, frozen lobster meat can be used.

When returning the chopped clams to the pot, try not to heat them for too long, or they will toughen up.

Prick the pastry with a fork so that it doesn't puff up during baking. This tart works as an entree or, cut into smaller pieces, as hors d'oeuvres.

Joanne M. Pietroske, Greenfield, Wis.
"I always include these in 'cookie boxes' I make for relatives who can't bake anymore."

Todd English — the chef/owner of Olives and the four Figs restaurants, all in and around Boston — was named Best Chef in the Northeast by the James Beard Foundation. He's also the author of two cookbooks. For his "clambake" extravaganza, you'll need a grill with a lid.

The salsa should be very fresh. You can prepare the ingredients ahead of time, just do not combine them more than 2 hours prior to serving. Also, never spoon the salsa atop the tuna until just before serving.

When choosing a steak, look for meat with good marbling (fat that runs throughout). This keeps the meat from shrinking and drying as it cooks.

These peppers flavor up Fireside Lamb Stew as well as a simple sandwich.

John C. Ryan, Murphysboro, Ill.
"My wife used to make a better chili than I do, which is how this recipe got its name."

Denise Anderson, Lexington, Ky.
"I created this chili when my husband and I were trying to eat less meat."

Cid Prevost, Kansas City, Mo.
An ad director who collects cookbooks (last count: 300-plus), Cid grows 14 varieties of herbs in her garden: "For this chili, I use my own cilantro, basil and bay leaves."

When cleaning any fresh berries, place in a strainer, rinse very lightly with the sink spray hose, shake the strainer to drain water and gently pat dry with paper towels.

If Chilean sea bass is unavailable, any sea bass is fine to use. Score the fish on the skin side, so it won't curl.

When adding the flour, it's important to do so delicately. It must be cooked to remove any raw taste. This thickens the soup nicely.

This golden curry cooks quickly, so the vegetables are just tender. A flourish of mint adds the final spark.

Use a sharp vegetable peeler to shave the Parmesan cheese into long strips.

All of these fruits have lots of water in them, so I hold off on the salt, which will only draw out more water and make the dressing soupy. Pepper and basil lend a good kick. Have a bowl of coarse salt nearby if desired.