Gourmet

If rice pudding is getting a little too comfortable, try our version with fresh pineapple, mango, and papaya. Active time: 20 min Start to finish: 30 min

Active time: 15 min Start to finish: 4 hr (includes cooling)

Active time: 15 min Start to finish: 15 min A wonderfully versatile salad that can be served with almost any main course. The vinaigrette is zesty and fresh, yet it's mild enough to work well with a variety of flavors.

Churros are a Spanish classic, usually sold in street-side shops and quickly transported home or to a local café to enjoy with thick hot chocolate. They're made with a piece of equipment called a churrera, which is a type of pastry tube.

These pistachios make an unusual but addictive cocktail snack. The recipe was inspired by some versions we tried at Restaurant Sent Sov‭, in Saratoga, California.

This pie, reminiscent of a frittata, is a great way to use up leftover pasta. Serve it with bread and a salad for lunch, brunch, or dinner.

When our executive food editor, Zanne Stewart, was growing up, her family spent summers in Michigan's Upper Peninsula. This recipe was inspired by a dish of chicken and dumplings she remembers well from those vacations.

"A friend gave me this great cookie recipe from the Netherlands," writes Marie Rizzio of Traverse City, Michigan. "The dough can be made ahead and frozen."

Use any mixture of berries in this simple, quick compote. It tastes great with the <a>raspberry torte</a> and over ice cream or pound cake. Active time: 5 min Start to finish: 5 min

This recipe originally accompanied epi:recipeLink="101888"Plum Pine-Nut Tart</epi:recipeLink>.

This recipe was created to prepare <epi:recipeLink ="14262">Chocolate Walnut Biscotti with Chocolate Custard Swirls</epi:recipeLink>.

"The strawberry cream cake recipe from "A Swedish Midsummer Party" in your June 1997 issue reminded me of a dessert my grandmother, who was of Swedish descent, used to make," says Jill M. Kuhn of Sherman Oaks, California. An electric carving knife makes slicing this dessert a breeze.

(Thai Sticky Rice) If you have never tried sticky rice, you are in for a unique treat. Thai sticky rice, sometimes called "sweet rice" or "glutinous rice," is opaque-white when raw, unlike most other rices, and when cooked has a wonderful scent and distinctive texture. Make sure to buy long-grain Thai sticky rice, not the Chinese-style short-grain or the kind grown in the Untied States, which lack the aroma and texture of the Thai variety. On the label look for the words pin kao or gao nep. There are a few options for steaming sticky rice: If you live near a Thai, Lao, or Vietnamese market, chances are it sells the large, conical baskets used for cooking sticky rice as well as the lightweight pot the basket rests in as the rice steams. Otherwise, use a large sieve lined with cheesecloth or muslin and put it over a large kettle of water In Thailand and Laos, cooked sticky rice is kept warm and moist during the meal by serving it in small covered baskets, which can also be found in some Southeast Asian markets. This recipe was created to accompany Grilled Beef Salad , Charred Chili Salsa , Thai Grilled Chicken , Thai Eggplant Salad and Chicken Stir-Fry with Holy Basil .