Beverages

A conserve usually consists of a mixture of fresh fruits, often with raisins, currants or nuts added. New England seafarers prized citrus fruits, which are perfect with native cranberries.

Fudgy Cocoa Brownies with Chocolate Chips and Walnuts

Texans like their barbecue spicy, in the tradition of the Southwest, which is chili pepper country. For this recipe, you'll need to order a U.S.D.A. "choice" grade, packer-trimmed brisket: That's a brisket with none of the fat cut off. Before being cooked, the meat is seasoned with a dry rub; during cooking, it is brushed regularly with a beer-based mop. You'll need to use a smoker for the brisket (a converted barbecue won’t maintain the very low heat required), and to get the most authentic Texas flavor, seek out the natural lump charcoal specified in the recipe; it's available at barbecue stores, some natural foods stores and some supermarkets.

Inspired by a trip to Scotland, where some cooks make their Christmas pudding and hard sauce with their favorite Scotch.

The texture of this spicy Brazilian dish falls in between a soup and a stew. Cook it down if you prefer it thicker.

Pine nuts provide a buttery contrast to the tart capers in this sophisticated veal dish.

For a fancifully tall cake, we used 3 (7-inch) round pans. It can also be baked in 3 (8-inch) pans, though the cake will be slightly lower. We tested this recipe with several different brands of chocolate, and found Lindt and Ghirardelli had the best flavor for this particular cake. Ours is garnished with unsprayed, organically grown rose petals, but be as creative as you'd like with yours.

In addition to the fried parsnip the executive chef at Ashford Castle, Denis Lenihan, often adorns this soup with a poached carved apple.

"The last time I was in Texas, where I'm from originally, I had dinner at Zuni Grill on the San Antonio Riverwalk. I felt right at home when I took a bite of the pecans in the clever, southern-style crème brûlée," says Linda M. Dunn of Sparks, Nevada."I'd like to try making it at home." Toasted pecans are sprinkled over the crème brûlée after the sugar is caramelized so that the nuts don't burn. Note that the custards can be prepared two days ahead of time. Caramelize the sugar on top of the custards up to two hours before serving, if you like.

This recipe can be prepared in 45 minutes or less. Frying the lime wedges gives them a pleasing golden color and enables the juice to squirt out with the slightest pressure.

Pitted prunes replace the more customary mushrooms in this delicious variation.

"My husband and I ate dinner at the Dilworthtown Inn, a colonial-style restaurant in West Chester, Pennsylvania," writes Judy Kamp of Oxford, Pennsylvania. "I'd love to know how to make the creamy mushroom soup we both had to start the meal."

Lady apples—a small, hard winter apple that's yellow with a reddish cheek—are often used decoratively but we love them for their flavor. They're widely available in markets this time of year. Said to be one of the oldest known apple varieties, they originated in the Forest of Api, France, during medieval times.

The ultimate Danish holiday dish from chef Torben Jensen of Gråbrødre Torv 21 restaurant.