Alcohol

This is what Nutella would taste like in cake form; it was the first recipe Gina created for our original dessert menu.

Active time: 15 min Start to finish: 1 hr

This recipe originally accompanied Tarte Tatin with Brandied Caramel Sauce.

The fennel mayonnaise below makes an excellent dip for these zucchini spears if serving them as an hors d'oeuvre. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

"My father was a grilling fanatic,: Sandra says. "I remember him standing over the barbecue in a terrible rainstorm one day when he just had to have grilled chicken. He named this marinade after the village in Italy where he grew up."

This dessert, long favored by the British at holiday time, originally contained minced meat along with the fruits and spices. This version, more suited to the nineties table, is meatless and brimming with apples, dried fruit and lots of spices.

Here's a colorful and delicious addition to a brunch menu. It also makes a lovely light dessert on its own.

Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

From the Pepper Mill in Clearwater, Florida.

Reduced-fat cream cheese, low-fat milk and water-packed canned tuna are the secrets to this updated take on a 1950s favorite.

It is said that bourbon was first distilled in 1789 by a Virginia minister, and by the nineteenth century it had become an important regional industry. It makes a great cocktail, of course, but we also like it in this rich sauce.