Beverages

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.

This recipe is used to prepare <a></a>Espresso-Banana Napoleons .

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.

By using a microwave to melt the chocolate, you can whip up a batch of these sophisticated truffles in no time. The ground espresso beans add great coffee flavor. Serve the truffles directly from the refrigerator because they soften quickly at room temperature.

Chill the flans overnight before serving.

By the end of the 1940s, Americans were starting a love affair with "gourmet" dishes like strawberries Romanoff. Here’s an updated version, flavored with Grand Marnier and vanilla.

Rick Rodgers, cookbook author and teacher, says, "The inspiration for this recipe came to me one Thanksgiving when my friends and I were sipping mugs of mulled wine while preparing dinner. I was doing a basic cranberry sauce and tossed in a bit of the spiced wine. The result was a fabulous mix of sweet and spice—and I've been making it this way every year since."

The tender nut crust and a vanilla bean syrup make these cheesecake-like tartlets extra special. Top with more nuts, if you like.