Bon Appétit

Serve these flavorful steaks with the Polenta with Mozzarella and Parmesan .

Set the truffles in paper or silver-foil candy cups, and offer them in baskets wrapped in clear cellophane and tied with raffia and pinecones. If you prefer, coat the truffles in 12 ounces of melted bittersweet chocolate instead of white chocolate.

Garnish with whipped cream and chocolate shavings for a lovely presentation.

Offer this elegant dish with a sauté of vegetables.

Using sun-dried tomatoes that are not packed in oil cuts down on fat. You can find them at some supermarkets, specialty foods stores and Italian markets.

Brussels sprouts sautéed with bacon are good served alongside. Pour a Zinfandel, Syrah or Chardonnay during the meal.

Debbie uses whatever cheese she has on hand, and she's always happy with the results. This could be a meatless main course or a rich side dish.

This colorful blend of bell peppers is as delicious at room temperature as it is hot, so it could be several hours ahead.

A lovely salad in which the citrus fruit strikes a nice balance with the fish.

A simple version of a Scandinavian fruit soup. This can also be served as a sauce over ice cream, frozen yogurt or pudding.

This Mediterranean-style treatment of lamb shanks is delicious over orzo.

Fresh or frozen cherries can be used in this classic French dessert, which combines characteristics of pudding and custard and, in this case, has a nice almond flavor.