Alcohol

The tangy flavor of seasonal rhubarb complements the taste of gin surprisingly well. You can double the quantities for a bigger batch.

We chose to garnish our cocktail with Seckel or Forelle pear slices because of their small size — they fit perfectly in the Champagne flutes. Be sure to lower the slices slowly into the flute or the Champagne will bubble over.

If you can't find fraises des bois liqueur in your local liquor store, you can substitute cassis or Chambord, though the cocktail will taste somewhat different.

We've spiked this lemonade with vodka to make a refreshing summer cocktail, but you can omit the alcohol. One batch will completely fill your blender, so if you need more, make multiple batches rather than doubling or tripling the recipe.

Paul Child's original recipe, for one cocktail, started out simply: "Make a Martini."

Everyone seems to have a preference when it comes to Bloody Marys — whether it's the brand of tomato juice or how much celery salt and Tabasco to use. We found this recipe to be nicely balanced, though by all means add or subtract to your liking. We also discovered that it's worth buying new horseradish: If the jar in your refrigerator looks brownish or dry, it has been in there too long and will taste very bitter.

Unlike salmon fillets, salmon steaks have bones in the center. Any leftover red-wine butter is delicious on beef, lamb chops, chicken, or mushrooms.

Nancy Dalrymple of New Orleans, Louisiana, writes: "Last year, my husband and I celebrated our anniversary with a long weekend at Annadele's Plantation, a charming bed-and-breakfast in nearby Covington. Although the rooms were lovely, what made Annadele's so special was the great food. During our stay we learned that the restaurant is open to the public, so we've been back several times for our favorite dish, the pompano fillet with crabmeat and beurre blanc." Pompano — a delicately flavored white fish — is a popular entrée in and around New Orleans. In Annadele's signature version, the fish is topped with sweet crabmeat and a creamy white wine-lemon sauce.

The ganache needs to freeze overnight, so start preparing it at least one day before serving.

A few blocks from Seattle's Pike Place Market, Cascadia is an occasion-worthy restaurant that celebrates regional ingredients with impeccable taste. Same goes for the dessert menu: No flights of fusion fancy here or innovation for novelty's sake, just suavely executed renditions of old favorites that feel new. You can freeze any extra unfilled cream puffs for another use.

The truffled fries are an inspired, luxurious accompaniment.

Serve over couscous, if desired.

Raymond Williams of Minneapolis, Minnesota, writes: "Every November, my wife and I drive to our winter home in Scottsdale, Arizona. We always look forward to warming up in the desert sun and eating at our favorite restaurant in town, Zinc Bistro. Last winter we had an outstanding artichoke and celery root salad there."