Alcohol

Avgolemono, a classic Greek sauce flavored with lemon juice and thickened with eggs, adds richness to the tender stewed chicken in this outstanding main course. Pour a chilled Chardonnay, and offer purchased baklava for dessert. See how to joint a chicken.

The French often serve flavored wine as an aperitif. This one has a base of red wine infused with orange, lemon, vanilla and cloves; it is later mixed with raspberry brandy and sugar. The drink is best at cool room temperature, accompanied by nibbles such as olives, almonds and crudités. It also makes an excellent Christmas present—just double or triple the recipe, and pour the drink into pretty bottles. Be sure to begin the "winemaking" process at least three weeks before you plan to have the wine or give it as a gift.

"Drunken" Beans

Whole eggs, angel food cake, light cream cheese and light sour cream bring the calorie count of this Italian dessert way down.

Cakes resembling Yule logs are very popular at Christmastime in Canada and the United States. Though you'll see them in bakery windows elaborately decorated with marzipan woodland animals and meringue mushrooms, we went with a simpler but more elegant look. Active time: 1 1/4 hr Start to finish: 3 1/2 hr (includes making buttercream and brittle)

A quick, colorful and low-cal dessert. What else could you ask for?

I find that littlenecks or tiny cockles are the best shellfish for this dish, because they are delicate. Tarragon complements them, as does parsley or dill.

After experiencing a dazzling meal and the gracious hospitality of Martín Berasategui, one of the top Basque chefs, at the restaurant that bears his name in Lasarte-Oria, he gave us a final taste of his talent in a wonderfully refreshing granizado de cava. The following concoction I devised is very nearly the same, and surprisingly simple.

Osso buco is a traditional Italian dish of veal shanks simmered in a pungent tomato sauce and topped with gremolata. Ming Tsai's clever version is made with fish.

The sauce is a variation of a classic one from the Normandy region of France, where it's made with apples and Calvados.

Part of the allure of this very grown-up dessert is its texture, which is softly set, rather than bouncy like Jell-O.

Begin preparing the custards a day ahead so that they can chill overnight.

This refreshing and truly sparkling dessert adds glamour to any summer dinner. If you can't find Prosecco, use any fruity sparkling wine, such as Asti Spumante.