Cognac

"I've always taken a scientific, as well as an artistic, approach to food," writes Mark Van Wye of Rio de Janeiro, Brazil. "My family dined out a lot when I was young, and I became an adventurous eater. I would try anything and everything, and eventually I'd attempt to re-create those restaurant dishes at home. I never asked for recipes; I liked the detective work and the sense of discovery as I experimented with ingredients, just as a novice painter learns by copying the masters." Look for green peppercorns where capers and pickles are sold in the supermarket. (They're also good in salad dressings.)

Definitely not Ye Olde English Classic, but very delicious and very contemporary. Using store-bought sponge cake (ask for it at your supermarket bakery) or pound cakes simplifies assembly.

Serve Cabernet Sauvignon with the steaks.

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.

Adapted from Pierre Gagnaire The French, who invented soufflés, understand that the whole point is that everything that rises falls. Soufflés should not be overcooked; they should be slightly creamy in the middle.

The recipe makes about 36 truffles; 12 are used for the tartlets. The extras can be kept frozen for other special occasions. Start this recipe the day before serving the tartlets.

Can be prepared in 45 minutes or less.

This recipe is an accompaniment for Pistachio Blancmanges . Active time: 20 min Start to finish: 1 hr

For more information about making petits fours, see <epi:recipelink id="">Perfect Petits Fours</epi:recipelink>.

Can be prepared in 45 minutes or less but requires additional unattended time.

Crepas de Cajeta con Nuez Cajeta (or dulce de leche, as it is known in other Latin American countries) is a thick caramel sauce traditionally made with goat's milk, though cow's milk is also commonly used. If you can't find cajeta, you can substitute dulce de leche, now available in many supermarkets (look for it next to the ice cream sauces). Cajeta is sold at Mexican and Latin American markets.