Brandy

Cheese fondue originated in Switzerland, but chocolate fondue was a New World recipe created in 1964 by Konrad Egli, a Swiss-born chef working at New York's Chalet Swiss restaurant. Zurich's Toblerone chocolate works well in the dish, because its honey-nougat blend echoes the honey and almond flavoring that are also in the recipe.

The following is chef Robert Freitag's variation of a recipe by Joyce Goldstein, chef-owner of Square One, in San Francisco, until it closed in 1996. The chef likes to use king salmon when making this dish.

This recipe can be prepared in 45 minutes or less.

Active time: 15 min Start to finish: 1 1/4 hr

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

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

Serve with steamed rice and some traditional condiments, such as chopped red and green onions, raisins, shredded coconut, peanuts and diced bananas.

This Basque dish is essentially a fish pâté or pudding, called budíns in Spain.

Summer's luscious cherries topped with oats, almonds, brown sugar and cinnamon.

White, black, green and pink peppercorns add wonderful flavor to this very special prime rib. If possible, search out a butcher who carries dry-aged beef-it's more tender, flavorful and juicy than the non-aged variety. A full-bodied California Cabernet Sauvignon or French Bordeaux is the perfect wine to serve. As for vegetables, mix butter and tarragon with cooked baby carrots and green beans for a delicious accompaniment.