Alcohol

Makes 12 to 16 servings.

Mocha custards are the "coffee" part of this whimsical "coffee and doughnuts" dessert.

This recipe is an accompaniment for Coffee and Turrón Ice Cream Torte with Honey-Brandy Oranges .

The Hotel Le Maquis and its restaurant, L'Arbousier, are the labor of love of one remarkable woman, Catherine Salini. She bought the land many decades ago and built this charming inn very close to where she grew up in Porticcio. The rooms are decorated with antiques (personally selected and purchased by Salini), and the walls are hung with paintings by local artists. It's a true pleasure to dine on L'Arbousier's terrace just above the beach, with its wonderful views of the bay. Here you can taste the famous sardines stuffed with Swiss chard and brocciu (a local cheese), prepared by chef Gérard Lorenzoni Salini, Catherine's son. Another favorite dish is this lobster fricassee, which evokes the sunny splendor of this island treasure.

Elegant batons of carrots, parsnips, and rutabagas make a pretty presentation. Serve this alongside roast pork, beef, or lamb. Market tip: If carrots still have the tops attached, make sure they are bright green and fresh-looking. Choose cream-colored parsnips that taper gently; this makes it easier to cut uniform pieces. Medium-size rutabagas (about the size of a yellow onion) are best; larger ones can be woody.

The classic — and amazingly easy — French sauce made with butter and wine gets a glamorous makeover with Champagne. Feel free to use less-expensive sparkling wine for cooking, but keep the blanc de blancs flowing as an accompaniment.

These are favorites in Mexico and Russia.

"When it's on the menu, I always order the sautéed veal with shrimp sauce at Kelsey's Restaurant here in New Orleans," writes Angela Stuck of Louisiana. "Can you get the recipe?"

This recipe can be prepared in 45 minutes or less. When blood oranges are out of season, you can use any type of seedless orange.

If you are using a single 12-inch nonstick skillet for this recipe, make the red cabbage and onions first. Transfer to a heated serving bowl and cover to keep warm, then clean skillet and cook salmon. Active time: 1 hr Start to finish: 1 hr

Most of the Christian Mediterranean cultures have some form of rich, festive egg bread that they prepare for the Holy Week before Easter. This is when pinze were made at our house. It is a tradition that is still strong in the Veneto region of Italy. The panettone and colomba cakes often found in the country today are derivatives of pinza. Making good pinza requires some understanding of leavening and bread making, which I have carefully described below. It also requires patience, because the dough, rich with eggs and butter, requires several long risings. Serve slices of pinza with espresso, tea, or, in the morning, with caffè latte. For a richer dessert, top with whipped cream or mascarpone and berries, or enjoy it as is on a wonderful festive table or for brunch on Easter Sunday. The loaves keep well for one week at room temperature if sealed in plastic wrap for six to eight weeks in the freezer. For the effort, it pays to make a larger quantity and enjoy for weeks after.

Complement the entrée—and the Chinese theme—with rice, stir-fried snow peas, then pineapple sherbet topped with coconut.

Great to give as gifts in pretty boxes or tins or to have on hand for unexpected company.

What to drink: Sangiovese wines are a classic pairing with robust pasta dishes. Try the Cantina di Montalcino 1999 Poggio del Sasso, a good-value Super Tuscan.

Offer either brown or white rice and Asian beer, like Tsingtao. The chicken is especially tender because of the egg white and cornstarch coating.

"I had never been especially fond of bread pudding, but I changed my mind when I tried the one served at The Winchester Country Inn in Ashland, Oregon," says Sandra Miller of Cherry Hill, New Jersey. "Their version is outstanding; it's studded with apricots and topped with a rich caramel sauce." Croissants and a Grand Marnier custard make this bread pudding super-decadent. It's great with or without the Caramel Sauce; if you're short on time, substitute a purchased sauce.

Gail W. Dorsey of Lynnfield, Massachusetts, writes: "Fresh figs were featured in an unusual appetizer at The Gatehouse Restaurant in Providence, Rhode Island. The figs were stuffed with cheese, wrapped in phyllo, and served with two sauces. They would make an impressive starter for a dinner party." This is terrific made with fresh figs when they're in season. But dried ones, which are readily available year-round, work well, too.

This dessert was inspired by my good friend and great Cajun chef Paul Prudhomme. He prepares his with sweet potatoes, which are available year-round, and hence, give his version a longer seasonal shelf life than mine. If there's anything better than pumpkin pie or pecan pie, it's the two of them together. The whiskey butter adds a thoroughly Cajun twist to this sweet ending.