Alcohol

This dessert had its heyday on American menus about 15 years ago, and it turns up a little less frequently these days. The popularity of tiramisu never wavered in Rome, however, where it continues to be served at dinner parties and restaurants.

To bring out the best in this dish, buy or order the finest cheeses from a cheese shop or Italian deli: fresh ricotta, mild imported provolone, and Parmigiano-Reggiano.

The chicken is redolent of garlic, but not overly so; cooking the garlic cloves whole in their skins keeps the flavors in balance. What to drink: A spicy red from Spain's Ribera del Duero region. Try the 2000 vintage from this appellation, known for its rich blends of Tempranillo, Cabernet, and Merlot.

The Mediterranean fish soup bourride is something like a bouillabaisse but has a consistency more like stew. Instead of putting the aïoli directly into the soup, as is traditional, Adams likes to dollop it onto toasts.

Port wine and balsamic vinegar deepen the fresh fruit flavors in the cherry sauce. Be sure to get started at least one day ahead; the panna cotta custards must chill for 24 hours before serving.

Every island in the Caribbean has its own version of rum punch, usually designed to highlight the virtues of the locally produced spirit. If we were cast away on a Caribbean island, we'd like to find this cooler waiting at that little palm-shaded bar on the beach. Be sure to set out beer (Red Stripe is a nice Jamaican lager), wine and soda, too.

This variation on the classic Irish apple cake has a top and bottom crust made from a biscuit-like dough. You can cut this cake into wedges or dish it out with a spoon like a cobbler.

We used chef Fergus Henderson's technique for braising duck legs so the skin sides, peeking above the liquid like "alligators in a swamp," stay crisp while the meat braises.

Colcannon (Mashed Potatoes with Kale ) and steamed asparagus tossed with lemon juice strike the right note alongside this braised beef dish. Rhubarb pie from the bakery is our choice for dessert.

This recipe combines the oriental technique of velveting with the Indian flavors of a fresh herb chutney.

A sinfully rich dessert that's amazingly easy to prepare.

These steaks are delicious served with creamed spinach and roasted new potatoes.

Zabaglione, the Italian custard made of egg yolks, Marsala and sugar, is used as a frozen filling for a crunchy macaroon crust.

The flavorful olive salad is also nice with sea bass, red snapper or tuna. Serve with steamed new potatoes, and uncork a Sauvignon Blanc to go with dinner.