Peanut Butter

This Szechwan dish is traditionally made with toasted sesame paste, but peanut butter has been substituted here with good results. One secret of this light but flavorful rendition is to dress the noodles just before serving them. Can be prepared in 45 minutes or less.

Make the cheesecake up to two days before serving (it must chill at least four hours).

Active time: 30 min Start to finish: 30 min

These cakes are actually better made ahead. They become richer and fudgier one to two days after baking.

Active time: 45 min Start to finish: 1 1/4 hr

Every small town in Georgia seems to have its own peanut-dessert specialty for the holidays. This one features a creamy no-bake peanut butter filling in a crisp chocolate-crumb crust.

Similar to the peanut sauce that accompanies an Indonesian satay, this would be nice with chips or crudités.

Traditional recipes for mole poblano call for several varieties of dried chilies, which, outside the Southwest, are available only at specialty foods stores or by mail order; as well as sesame seeds and/or pumpkin seeds and/or peanuts; roasted tomatoes; and chocolate; among other things. A mole can sound like a peculiar combination of ingredients, but at its best it is every bit as subtle and well balanced as the most evolved French sauce. Our quick version uses only ingredients available at the supermarket, and broiled, not fried, chicken, which makes the dish easier to prepare, lighter, and most important, still delicious---if not exactly authentic.

There's something for everyone in this traditional specialty. Don't forget to soak the bamboo skewers before using them.

Peanut butter cookies are an all-American classic, and the inclusion of honey, oats and chocolate chunks in this recipe makes for a terrific interpretation.

Fudgies, says my friend Cindy Kane, "are the most wonderful food in the world." She must really think so, since she's sent me the recipe three times. It is pretty great, though, and not only that — it's also easy enough for children aged eight and up to make for themselves. And, says Cindy, "It makes more than you'd think." The only change I've made from her recipe is that I've substituted unsweetened chocolate for cocoa.

On Valentine's Day, it would be hard to beat these lovely treats. Good news: You can begin pre-paring them a day ahead.