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Byline: C.W. Cameron - For the AJCFamily recipes can be passed down through the generations, like the secret to the gravy for Grandmothers smothered chicken or how to get the [...]

Byline: Rosalind Bentley Recipes and Stories When Von Diaz talks about her new book, 'Coconuts&Collards: Recipes and Stories From Puerto Rico to the Deep South,' she usually describes its genesis [...]

I have certain secret, surprising weaknesses (or are they simply indulgences?) for a columnist of healthful recipes. One of them is the classic American wedge salad: iceberg lettuce with blue [...]

Lately I've been into ''big bowls'' -- layered grain and vegetable meals in a bowl -- in a big way. I cook up a pot of grains and let the [...]

White tea fruit cocktail SERVES 4 2 heaped tsp white tea leaves (plain or flavoured with jasmine or rose) or use 1 white tea bag 30g/1¼ oz white caster sugar a few drops of rose extract a generous squeeze of lemon juice 400g/14oz lychees peeled seeds of 1 pomegranate (or use about 125g/4½ oz ready-prepared) optional red or white rose petals to garnish White tea needs to be steeped in water that is just offthe boil to preserve its delicacy. Either switch the kettle offjust before it boils when you hear it rumbling, or after boiling allow it to cool for 5 minutes. [ABSTRACT FROM PUBLISHER]

Smoked salmon pâté with lemon, chives & pickled cucumber SERVES 6 PATE 150g 5oz smoked salmon (without brown meat) ½ tsp finely grated lemon zest 1 tbsp lemon juice 150g 5oz quark 1 heaped tbsp sour cream a couple of shakes of Tabasco black pepper about 2 heaped tbsp finely chopped chives CUCUMBER 1 medium cucumber peeled and very thinly sliced sea salt 50ml 2floz white wine vinegar 50g 2oz caster sugar TO SERVE thin toasts Whiz all the ingredients for the pâté (except the chives) together in a food processor to a smooth creamy paste, then transfer to a bowl or jar (or shape into a square on a serving platter, as in the picture opposite) and smooth the surface. Liberally cover the surface with chives, and gently press these into the pâté. Cover and chill until required. The pâté keeps for a few days in the fridge. Serve with thin toasts and pickled cucumber (method follows). [ABSTRACT FROM PUBLISHER]

Fruit-filled and as light as air, these delectable desserts will give friends an instant lift Recipes ANNIE BELL Photographs CHRIS ALACK Food styling CLARE LEWIS Styling SUE RADCLIFFE Cherry blossom ripple MAKES ABOUT 1 litre • 1¾ pt 300ml • ½ pt full-cream milk 6 medium organic egg yolks 150g • 5oz golden caster sugar rosewater or orange flowerwater to taste 350ml • 12floz double cream 200g • 7oz black cherry jam pressed through a sieve OPTIONAL FLOURISHES fresh cherries when in season edible flower petals Bring the milk to the boil in a small pan. Whisk the egg yolks and sugar in a medium bowl, then whisk in the milk, return to the pan and heat gently until you have a thin pouring custard that coats the back of the spoon, taking care not to overheat or allow it to boil. Pour straight away through a sieve into a large bowl, stir in the flowerwater a few drops at a time to taste. Cover the surface with clingfilm, leave to cool, then chill. [ABSTRACT FROM PUBLISHER]