Gourmet

Don't be concerned if the pudding cracks a bit when you invert it onto the plate; it will taste just as good.

Our food editors were truly impressed with the flavorful pork they found in London restaurants — chefs there are making the most of heirloom breeds and natural feed, with delicious results.

The chicken and pickled vegetables are meant to be wrapped up in lettuce leaves and eaten with your hands.

If you're making this entire menu in a single oven, it's best to roast the potatoes while the pork loin stands (increase the oven temperature as soon as the pork comes out).

We used a food mill to coarsely purée the tomatoes, but you could use a blender.

If you're making this for the sherry syrup , don't be tempted to use a dark dry Sherry for the syrup or topping — it will muddy the beautiful green-gold color of the cake and tint the cream topping brown.

The bubbles in the stout act as a leavening agent, so only a small amount of baking soda is needed for the rich, moist cake to rise.

You can make this stock with a variety of fish carcasses (from nonoily fish) or with just one type — whatever your seafood market can give you. This recipe makes more stock than you'll need for the fideos with mussels , but leftovers can be frozen and used for soups, stews, and sauces.

Cachaça, a spirit made from sugarcane, gives these drinks their distinctive flavor. In Brazil it is traditional to make caipirinhas one or two at a time, as we do here. For ease of entertaining, however, you can simply combine all the ingredients in a pitcher.

A corkscrew shape gives these light cookies a new look.

This fabulous sorbet is a twist on the classic prune Armagnac ice cream. The prunes can macerate in the Armagnac indefinitely if kept in an airtight container in a cool, dark place.

If you are also making the duck pozole , prepare this dessert while the stew simmers.