Alcohol

Softer than most, this version of the flavored dessert ice is spooned rather than scraped into dishes; they should be well chilled.

This gelée contains a fair amount of rosé wine, so you may want to steer children toward the playing card cookies and other desserts. Active time: 15 min Start to finish: 10 hr

Can be prepared in 45 minutes or less but requires additional unattended time.

Juicy peaches, crushed cookies and vanilla ice cream spiked with brandy and amaretto add up to a perfect summer treat.

This entrée from Chateau Lake Louise at Lake Louise, Alberta, Canada, would be perfect for a dinner party. The fish is especially good accompanied by broiled red onion slices and steamed asparagus. To make this even easier, have the salmon skinned and boned at the fish market.

A simple dessert sauce that is absolutely delicious spooned over scoops of vanilla ice cream or frozen yogurt.

LaVerl Daily, director of Le Panier cooking school in Houston, suggests supplementing this slightly tropical entrée with rice, black beans and buttered green beans sprinkled with chopped macadamia nuts. Finish with sweet potato pie or coconut cream pie.

Lightly sweetened plain low-fat yogurt is a nice complement to the syrup.

What's the secret to a good soufflé? Beating the egg whites with the sugar until they are stiff and still very shiny, then folding them into the flavor base carefully in two or three additions so that the whites do not deflate. This dessert has an intense tangerine flavor, which comes from using the entire fruit, except for its seeds, of course. Any leftover tangerine syrup can be added to sparkling wine to make a mimosa with a twist.

(Risotto con Regagli) The thrifty Italian Jewish cook wasted no part of the chicken. And it's easy for us to buy inexpensive giblets for this rich and delectable risotto. Donatella Pavoncello, in her delightful Dal 1880 ad oggi: la cucina dalla mia famiglia, cooks the rice in the giblet sauce and spoons some reserved sauce on top. I find it's easier to make the sauce, cook the rice, and then combine the two. That way you don't run the risk of gummy overcooked rice. Incidentally, this sauce is also wonderful tossed with pappardelle.

Here, turkey stands in for the traditional veal in a do-ahead entré. Have your butcher bone, roll and tie the turkey breast.

Serve these onions with pan-browned veal rib chops or roast chicken.

Be sure to have the butcher bone the veal chops. Serve this elegant main course with vegetables.