Beverages

"One evening my husband took me to a marvelous restaurant, Al Biernat's, in nearby Dallas," says Janice E. Bryant of Irving, Texas."I had an innovative salad—greens tossed with grilled pear slices, walnuts, blue cheese and a terrific vinaigrette."

Thin, delicate layers of flourless chocolate cake are filled with silky chocolate-espresso mousse. Begin making this dessert at least one day ahead, and serve it straight from the freezer; the frozen mousse filling has the texture of soft ice cream.

These clafoutis-like puddings are best served warm. This dessert can be made using a 9-inch pie plate instead of the gratin dishes.

Complete the menu with a tomato and red onion salad, sourdough bread, and poached pears (or canned) with raspberry sauce.

In a classic pairing, tarragon brightens up chicken for spring. Serve with steamed rice to soak up the luscious sauce.

"My best cooking is done on Sundays during the fall and winter," writes Lisa Caiazzo of Franklin Square, New York, "when I become a football widow. The game doesn't appeal to me at all, so I happily escape to the kitchen while my husband, Angelo, roots for the Giants. Often I prepare a feast that includes meatballs and sauce, chicken cutlets, roasted peppers, hot bread, and crème brûlée. An afternoon of cooking can be very therapeutic after a busy week. And since Angelo is actually a bigger fan of my food than of football, I'm always shown plenty of appreciation."

Veal and pork combine in the rustic sauce.

The fabulous texture and perfect balance of coffee and brandy flavors in the custard are enhanced with a crunchy brown-sugar topping. Bake the custards a day ahead so that they chill fully before the topping is broiled.

This elegant entrée deserves special accompaniments, like buttered baby carrots sprinkled with chopped tarragon, twice-baked potatoes (available frozen) and a spinach salad tossed with toasted walnuts. New-York-style cheesecake with strawberries provides the properly indulgent finale.

Those with Texas-size appetites will require an entire steak; for most others — even the heartiest of meat lovers — half of one of these rib steaks is probably plenty.

Petto di Pollo alla Valdostana con Lenticchie Brasate I sometimes suggest some side dishes to go along with main courses and let you make up your mind which you prefer to serve. I love this combination so much, though, that I'm including the side dish as part of the recipe. I hope you enjoy it as much as I do.

H.F. Lippincott of Montgomery, Alabama, writes: "The chicken marengo at O'Briens Bistro, in Pensacola, Florida, is delicious. I'd love to have the recipe."

Tom and Pam Kreider of Nashport, Ohio, write: "Our trip to the island of Mykonos inspired the creation of this recipe for fillet of sole. May these flavors transport you to the sunny isles of the Aegean." Don't be tempted to use fresh bread crumbs for this recipe — it won't be as good.

When he was the chef at the Carlton Hotel in London, Escoffier created Strawberries Americaine Style — strawberries in orange liqueur, blended into whipped cream and softened ice cream. Little did he know that it would one day be the star dessert of every posh dining spot in California. "Prince" Mike Romanoff "borrowed" the recipe and gave it a new moniker. Soon it was the hottest item on the West Coast. The L.A. Biltmore called it "Strawberries Biltmore." The Palace Hotel in San Francisco served it with anisette and maraschino.