Alcohol

Hoisin sauce — a combination of soybeans, garlic, chiles, and spices — lends a sweet-spicy flavor to this pork roast. Look for it at Asian markets and well-stocked supermarkets. What to drink: Uncork an Australian Merlot or a New Zealand Sauvignon Blanc.

This is also terrific with yellow tomatoes. Garnish with thin cucumber slices and some chopped red onion, if desired.

This recipe can be prepared in 45 minutes or less. Begin with endive spears dressed with oil and vinegar. Orzo pilaf with cherry tomatoes is a nice accompaniment. For dessert, have rhubarb compote with crème fraîche.

Active time: 15 min Start to finish: 1 1/4 hr

Active time: 20 min Start to finish: 25 min Chuck blade steaks are a wonderful cut — luxurious flavor at a bargain price. They may appear under different names — flatiron or book steaks, for instance — in your butcher case, but they're easy to spot: Neat ovals that are slightly larger than your palm and bisected by a slender white ribbon — of gristle.

This elegant no-bake cheesecake has a smooth, airy filling similar to a mousse. To make the graham cracker crumbs, blend graham cracker pieces in a food processor.

Chef Ludovic LeFebvre writes: "I'm looking forward to the opening of my restaurant, Ludo, this fall. It's going to be different from the elaborate French cuisine I've done in the past: People are interested in lighter and healthier foods now, and I want my cooking to reflect that. For me, that means using the best ingredients in simple ways. "Before coming to America, I apprenticed with some of France's best chefs, like Marc Meneau and Alain Passard. I was lucky to have such great teachers, but after two years of working 17-hour days, it was time for a change. Moving to Los Angeles definitely altered my work habits. My days in the kitchen are shorter, and there's more opportunity to enjoy cooking at home. " Sophisticated flavors; simple techniques. Serve with crusty bread.

Add french fries, glazed carrots, and a salad of romaine wedges with blue cheese dressing. End with cheesecake and raspberries.

"During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann Arbor, Michigan. "The bread pudding was served with a wonderful spiced rum sauce. I'd be grateful to have the recipe for this decadent dessert."

CHAMPAGNE A dish that's refined yet spirited, much like the bubbly that has made the region so celebrated. For a first course, serve steamed leeks bathed in a simple vinaigrette. What to drink: Champagne, of course.

This recipe is an accompaniment for Brined Pork Loin with Onion, Raisin, and Garlic Compote .

This makes one large crème brûlée for sharing. Prepare the custard up to a day ahead, and chill the topping for at least one hour. Set out small plates and a large serving spoon so that guests can help themselves.

Make garlic-rubbed baguette toasts for mopping up the sauce. What to drink: Brut Champagne or a dry, aromatic white wine, like Viognier.

Roasting the lamb, instead of braising, intensifies its flavor.

"I love going to Peter Schott's here in Boise for special occasions," writes Tracie Merrell of Boise, Idaho. "The restaurant is elegant but relaxed, and the food is memorable, especially the mushroom soup with Brie croutons." Freezing the Brie firms it, so removing the rind and slicing the cheese are much easier.