Beverages

If you choose to omit the sweetbreads, simply begin the recipe by sautéing the pancetta. (In that case, you may also want to purchase a larger veal or pork loin — going up to a 5-pound veal loin or a 6-pound pork loin.)

Fresh fruit marinated in Scotch and sugar is a lovely topper for the purchased cake.

A longtime favorite of copy editor Brenda Koplin. They are great for parties and make lovely gifts, too. Brenda likes to pack them in pretty containers, with the recipe included.

Active time: 45 min Start to finish: 2 3/4 hr

You can make this stock with a variety of fish carcasses (from nonoily fish) or with just one type — whatever your seafood market can give you.

We like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, in individual gratin dishes, but the batter can also be baked in a 9-inch glass pie plate for 30 to 35 minutes.

This lovely dessert combines the flavors of cherries jubilee in an easier rendition of the classic recipe.

Try the compote on pound cake, too.

This dessert is an Italian takeoff on a classic French dish, Poire Belle-Hélène-poached pear with vanilla ice cream and chocolate sauce. Here the pear is teamed with a hazelnut-orange_semifreddo_ (a sweet Italian frozen mousse) and a Frangelico chocolate sauce. For smaller appetites, cut the semifreddo into eight portions and the pears in half.

Mix some chilled club soda into the leftover wine marinade for a refreshing drink.

There's just a hint of chocolate in these.