Brandy

At the Perryville Inn chef Paul Ingenito uses the succulent bits of meat from lobster knuckles in a bread pudding, which he bakes and serves in empty lobster tail shells as an adjunct to a whole lobster. We thought the pudding was stunning enough to stand on its own and so adapted the recipe, using the meat of a whole lobster for the pudding and the shells and body for the sauce.

In this elegant entrée, the leeks mellow to lend a bit of sweetness to the sauce.

This recipe originally accompanied Chocolate Layer Cake with Chocolate-Raspberry Frosting.

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.

Can be prepared in 45 minutes or less.

This recipe is an accompaniment for Coffee and Turrón Ice Cream Torte with Honey-Brandy Oranges .

The Hotel Le Maquis and its restaurant, L'Arbousier, are the labor of love of one remarkable woman, Catherine Salini. She bought the land many decades ago and built this charming inn very close to where she grew up in Porticcio. The rooms are decorated with antiques (personally selected and purchased by Salini), and the walls are hung with paintings by local artists. It's a true pleasure to dine on L'Arbousier's terrace just above the beach, with its wonderful views of the bay. Here you can taste the famous sardines stuffed with Swiss chard and brocciu (a local cheese), prepared by chef Gérard Lorenzoni Salini, Catherine's son. Another favorite dish is this lobster fricassee, which evokes the sunny splendor of this island treasure.

Elegant batons of carrots, parsnips, and rutabagas make a pretty presentation. Serve this alongside roast pork, beef, or lamb. Market tip: If carrots still have the tops attached, make sure they are bright green and fresh-looking. Choose cream-colored parsnips that taper gently; this makes it easier to cut uniform pieces. Medium-size rutabagas (about the size of a yellow onion) are best; larger ones can be woody.

These are favorites in Mexico and Russia.

"When it's on the menu, I always order the sautéed veal with shrimp sauce at Kelsey's Restaurant here in New Orleans," writes Angela Stuck of Louisiana. "Can you get the recipe?"

Active time: 45 min Start to finish: 2 hr

Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat from surface after chilling.