Fruit

This moist cake is perfect with unsweetened, softly whipped cream or vanilla ice cream.

These tasty little tea cakes are a perfect match for the Lime and Lemon Posset.

"Posset" refers to an old English drink made in a way that's similar to this simple pudding. This dessert delivers great results with little effort.

Halloumi, a firm mild Cypriot cheese popular in Greece, can be placed directly into a dry nonstick skillet or onto a grill and cooked. The outside will get brown and crisp; the inside will be soft and melted. Serve right away.

With Lidia by your side, this showstopping dessert is foolproof. You'll need to start preparing the dough and filling at least one day ahead.

An unusual combination of flavors — sweet, savory, and briny.

This simple preparation puts the focus on the fabulous seafood.

A chilled soup with a taste of the tropics; start making it one day ahead.

Caribbean ingredients make these beautiful little tarts something special.

Here's a very simple salad that's loaded with Southeast Asian flavor.

Mangoes are used two ways in this Indian dish — grilled with the chicken and tossed into rice.

This recipe was created by chef Michael Kornick of MK Restaurant in Chicago. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

This recipe was created by Melissa Murphy of the Sweet Melissa Patisseries in Brooklyn, New York. Begin making the cake layers at least 2 days, and up to 2 weeks, before serving.

If there is one dish that could be considered Mexican haute cuisine, then Mole Poblano is surely it. Legend has it that the voluptuous sauce — a blend of chiles, spices, and chocolate — was created by the European Catholic nuns of Puebla to honor a visiting bishop. There are no shortcuts to making a true Mole Poblano: It takes time and patience to develop the layers of flavor that make this sauce fit for royalty. Miguel adapted the restaurant's recipe from one he learned from Diana Kennedy. At Fonda San Miguel, this mole is served with chicken and rice and as a sauce for enchiladas. It is also wonderful on roast turkey and pork.

Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. . This traditional wine punch presents the opportunity to turn robust jug wine and fresh seasonal fruits into a festive party drink. The recipe includes a mix of firm fruits (such as seedless grapes, apple slices, pear slices) and soft fruits (like strawberries, peaches, and kiwi). The soft fruits are added to the glasses at serving time.

Ensalada de jícama con melón Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. For more on Cinco de Mayo, click here. Chef Miguel Ravago also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. Although many fresh condiments in Mexican cuisine are called pico de gallo ("rooster's beak"), this refreshing salad from the Mexican state of Jalisco is known as Pico de Gallo. Depending on the seasonal availability of fresh fruit, Miguel has found that the salad is equally good made with Rio Star grapefruit, pineapple, blood oranges, cantaloupe, watermelon, and honeydew melon. The contrast of sweet fruit, crunchy jícama, tangy lime juice, and a little dash of chili powder makes for a delightful palate cleanser.

An ethereal egg-white soufflé from Mod Oz celeb chef Luke Mangan's Glass Brasserie in Sydney.