A sweet tart made with spiced tomato jam, almond pastry tart crust and vanilla ricotta cream filling. It's easy to make and can be prepared ahead of time.

Through about an inch of husk is their shell. Inside is luscious coconut water. Lining the shell is immature, pudding-like coconut meat.

This dipping sauce is as simple as it gets. Nippy and bright, Hot Shot Sauce is especially fine with sweet things like grilled yams, onions, corn, ripe melon, spring rolls and BBQ.

How do you buy a melon? Trust your nose. If it smells quite sweet, it will be sweet. Check for ripeness by pressing the dime-sized round at the melon's end.

Are radish tops safe, or are they dangerous like rhubarb leaves? If they won't kill me, what can I do with them?

Wonderfully squishy on the inside, fresh and milking tasting, this cheese comes close to what you'd eat in Italy.

Just remember three simple rules -- freeze cool, freeze fast and freeze airtight. This recipe is just about freezer proof and worth your time.

Trust your common sense, your sense of touch and your taste. Don't over cook is the mantra for all fish, especially for shrimp.

My fruit sinks to the bottom whenever I add it to cake batter. It never looks like the picture. I must be missing something in the recipe. What am I doing wrong?

Should you drink if you are being toasted? When my mother toasted our engagement, I said "thank you" by raising my glass and sipping. My fiancé didn't drink.

Without a doubt there are good knives for modest money. New knife technology's taken knives no serious cook would touch years ago into the pro's class.

Marinades are complicated. Most important, never, ever reuse a leftover marinade because it can have harmful bacteria.

Slow sauté onions and their sugars blossom. Fast sauté the onions so they brown quickly and you bring out their brash, deep, meaty tasting sides.

How do you create a stupendous lemon curd? Are you supposed to cook it in a saucepan or in a bowl over boiling water?

Basic but very good, this recipe will start you off. Once you've done it a few times, spread out to substituting broccoli and cauliflower for the greens

THE SPLENDID TABLE®'S HOW TO EAT SUPPER By Lynne Rossetto Kasper Dear Lynne, What's exciting about cabbage? Cheap though it may be, it seems like ...

How do you get the grit out of dried mushrooms? Even after soaking and straining, my super expensive porcini sauce tasted like it had been through a sand storm.

Is there any truth to the tale that vegetables have secret messages for lovers? I heard you said something on your show about this. Could it change my bummed out love life? Please tell all.

Is the only difference between gelato and ice cream in the language you speak and the higher price for an Italian word?

Beans are too good and too varied to ignore. And there is one cooking technique you might have overlooked.

Cake flour is the baker's insurance policy in pie crust and cookies. It saves overworked doughs from baking into hockey pucks.

Broccoli is my fall back because when cooked crisp or soft, it takes to dressings like a champ. Steam up a lot, keep the dressing on the side so the broccoli doesn't turn Army green and you are in business.

How do you buy olives? Prices are all over the map, so how do you judge them? Then how do you decide which types to have for parties and for giving?

You aren't the first person to be deceived by the nasty little eye round and you won't be the last. Eye round is one of the few unredeemable cuts of meat; think tough and tasteless.