Recipes By Betty Fussell

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Grilled Chicken Breast With Black Beans And Goat Cheese Sauce

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Vinegar Carp

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Coconut Cream

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Palomilla

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Kasu Cod

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A Country Syllabub

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Alaskan Halibut With Crayfish Sauce

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Oyster Mushroom Timbales With Smoked Duck And Hazelnuts

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Conch Steam

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Coconut Creamed Corn With Ginger

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Eight-Treasure Rice Pudding

Here is a sticky, sweet end to a Chinese repast, and most of it can be prepared a few days ahead of time. Red-bean paste and candied fruits can be found in most Asian markets, or try the Asian-food aisle at a supermarket for lichees.

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Finnican Soup

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Fresh Corn Summer Salad

Here is a bright bowl of summer offered up by Betty Fussell, the cookbook writer and observer of American life. She tells us to organize the vegetables in rows across a platter, which provides a lovely presentation — but there’s nothing wrong with piling them in a bowl willy-nilly, a crisp riot of color and flavor.

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Old Sour

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Beggar's Chicken

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An Everlasting Syllabub

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Shrimp In Green Tea

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Grilled Corn With Tarragon-Chipotle Butter

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Shrimp Chilau (Shrimp Creole-Style)