Alcohol

A conserve usually consists of a mixture of fresh fruits, often with raisins, currants or nuts added. New England seafarers prized citrus fruits, which are perfect with native cranberries.

Texans like their barbecue spicy, in the tradition of the Southwest, which is chili pepper country. For this recipe, you'll need to order a U.S.D.A. "choice" grade, packer-trimmed brisket: That's a brisket with none of the fat cut off. Before being cooked, the meat is seasoned with a dry rub; during cooking, it is brushed regularly with a beer-based mop. You'll need to use a smoker for the brisket (a converted barbecue won’t maintain the very low heat required), and to get the most authentic Texas flavor, seek out the natural lump charcoal specified in the recipe; it's available at barbecue stores, some natural foods stores and some supermarkets.

Inspired by a trip to Scotland, where some cooks make their Christmas pudding and hard sauce with their favorite Scotch.

The texture of this spicy Brazilian dish falls in between a soup and a stew. Cook it down if you prefer it thicker.

Pine nuts provide a buttery contrast to the tart capers in this sophisticated veal dish.

"The last time I was in Texas, where I'm from originally, I had dinner at Zuni Grill on the San Antonio Riverwalk. I felt right at home when I took a bite of the pecans in the clever, southern-style crème brûlée," says Linda M. Dunn of Sparks, Nevada."I'd like to try making it at home." Toasted pecans are sprinkled over the crème brûlée after the sugar is caramelized so that the nuts don't burn. Note that the custards can be prepared two days ahead of time. Caramelize the sugar on top of the custards up to two hours before serving, if you like.

This recipe can be prepared in 45 minutes or less. Frying the lime wedges gives them a pleasing golden color and enables the juice to squirt out with the slightest pressure.

Pitted prunes replace the more customary mushrooms in this delicious variation.

"My husband and I ate dinner at the Dilworthtown Inn, a colonial-style restaurant in West Chester, Pennsylvania," writes Judy Kamp of Oxford, Pennsylvania. "I'd love to know how to make the creamy mushroom soup we both had to start the meal."

The ultimate Danish holiday dish from chef Torben Jensen of Gråbrødre Torv 21 restaurant.

Some people claim that you must be Louisiana-born to master the art of making pralines—those special brown sugar and pecan patties. This cake takes an easier route: The pecans are simply coated in egg white and brown sugar, then roasted.

Inspired by Dionne Lucas's recipe for roulade léontine, this easy flourless chocolate roll cake will delight your guests with its airy texture and intense chocolate flavor.

Add a splash of Angostura bitters, a flavoring found in the supermarket's liquor section, for an intriguing spicy note.

(Ciliege al Vino Rosso) Wine is as much a religion in Tuscany as food is, and rare is the table that is set without a bottle of the local vintage. Wine is also an ingredient in sauces, stews and even sweets. Fruit simmered in wine is a common dessert in the region, and cherries are the fruit of choice during their short summer season.

Thin slices of sweet potato can be grilled alongside the ribs, then drizzled with maple syrup. Have coleslaw and corn bread on the side, too. End with lemon meringue pie.