Beverages

Millefoglie con Crema alla Grappa e Rabarbaro Millefoglie is the Italian version of the French pastry mille-feuille (meaning "thousand leaves"), which is then layered with fruit and cream, napoleon-style. We like Julia brand grappa best for this particular recipe — it's slightly sweeter and has a more well-rounded flavor than other grappas we've tasted. Active time: 45 min Start to finish: 1 3/4 hr

Joan Macht of Manistee, Michigan, writes: "My wedding shower was held at the Blue Slipper Bistro in Onekama, Michigan. For dinner I had the veal scaloppine saltimbocca, and now I want to make it for my new husband. Will you ask owner Cheryl Kissel for the recipe? The word saltimbocca in this classic Italian recipe means "jumps in your mouth," because of the great combination of flavors. The addition of herbes de Provence gives this version a bit of a French accent.

David Ross of Minneapolis, Minnesota, writes: "The bread pudding with banana sauce served at Galatoire's, in New Orleans, is superb. I'd love to get the recipe. It would be a boon to lovers of bread pudding everywhere." Active time: 30 min Start to finish: 1 1/2 hr

The unusual crust is made of brioche dough.

Char Siew This succulent meat is traditionally cooked hanging on hooks inside a smoking barbecue oven. This easier and faster method cooks the pork on a charcoal grill. Char siew can be sliced and used as a garnish over rice or noodles, or stir-fried with vegetables.

This float was inspired by the Italian dessert affogato al caffé, which consists of ice cream that has been "drowned" in hot coffee. We added caramelized sugar to the coffee for extra depth and topped it all off with whipped cream, toasted nuts, and chocolate shavings. Active time: 20 min Start to finish: 30 min

The best smoothies are made with very ripe fruit. Mango, pineapple and banana team up with light coconut milk in this one.

Lingonberries grow wild in forests all over Scandinavia — they have a tartness similar to cranberries but with an earthy, pinelike undertone.

These toasts are also delicious without the foie gras or with a slice of country pâté substituted for the foie gras.

If your tomatoes are on the acidic side, add a little sugar to the sauce. Active time: 1 hr Start to finish: 14 hr (includes chilling)

The créme fraîche topping melts fast, so to make the most of its fabulous taste and texture, add it just before eating.

In France, an entrecôte (literally, "between the ribs") is the most tender cut of beef; New York strips are a close equivalent. For this recipe, the steaks are quickly seared, then topped with a lighter, contemporary version of the classic sauce bordelaise made with beef marrow and red wine. What to drink: Château Poujeaux 1999 "Moulis."

A simple and festive way to serve fresh bananas for dessert. Pipe extra meringue onto foil-lined cookie sheet and bake at 250°F. until dry for some low-fat cookies.