Nut

Chojín Alma Guillermoprieto of Cambridge, Massachusetts, writes: "My guatemalan grandmother made a salad she called chojín. I remember the taste vividly, but when I went to Guatemala, no one knew the dish. This is my attempt to re-create it." While the ingredients in this recipe are extremely simple, the result is an eye-opening explosion of flavors.

Testers refused to believe that chef Terry Conlan's ultra-creamy cheesecake was low in fat — but we triple-checked the numbers, and they're gloriously correct. Calories are still a bit high, but light butter and fat-free cream cheese drop the fat count to only 20 percent of the recipe's calories (less than half that of a regular slice), and goodies like caramel sauce and chocolate chips maximize the taste.

Great with: Grilled hoisin-glazed ribs, pork chops, or chicken satay.

"All my favorite things are about chocolate," says Elizabeth Falkner. Thin layers of flourless chocolate cake and an intensely chocolaty mousse are paired with crunchy hazelnuts and hints of orange in this truly decadent dessert. Try it with a scoop of coffee-chocolate chip ice cream alongside. For best results, use a premium bittersweet chocolate with a high cocoa bean content (variously labeled "cocoa solids," "cocoa," or "cacao"), such as Scharffen Berger 70 percent or Callebaut.

These delicate meringue desserts would be a lovely ending to a bridal shower. The components of this dish can be made several hours ahead and assembled shortly before serving.

Mahimahi is on of Hawaii's most popular fish; firm-fleshed and mild-flavored, it can be cooked in almost any manner and cloaked in almost any sauce. I like the flavor of citrus with mahimahi, enhanced by some spicy peppercorns. Sweet bananas, a hint of coconut, and macadamia nuts add to the tropical flavors in this light dish.

Like the Dried Pear Soufflé, this dessert relies on dried fruit rather than a lot of fat for richness. The glazed cherries add color; dried cherries may be substituted if you like. Any fresh fruit in season can be used to garnish the dessert.

Food Editor: Ian Knauer
Father: Robert M. Knauer, Allentown, PA
As a mother of seven, my grandmother was always in the kitchen and often made these bell-shaped cookies. Now, when I make them for my father from her handwritten recipe, he says the taste takes him back to his childhood.

This hot chicken casserole is perfectly seasoned. Lots of celery and almonds give it a nice crunch. You may be inclined to leave off the potato-chip topping, but believe me, it won't be the same without it!

Crostata con Crema di Formaggio e Marmellata di Arance Amare Florentines aren't big dessert-eaters, so many menus have a limited array of sweets. Not so at Zibibbo. Chef Vitali's delicious selection includes this cream cheese tart, which is one of the restaurant's most popular desserts. What to drink: An estate-bottled Vin Santo. Try: Capezzana Vin Santo di Carmignano.

Polenta stands in for flour with delicious results in this Venetian dessert.

Serve this sauce over baked, broiled, or sautéed white-fleshed fish.