Beverages

Faye Gardner, Haleyville, Ala.
"I perfected a sister-in-law's cookie and have been baking them every Christmas since 1969."

Sorbete de Gazpacho Sobre
Gelée de Manzana Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.

Sharon Hooykaas of Los Alamitos, California, writes: "During a trip to the Big Island of Hawaii, my husband and I went to Edward's at Kanaloa for dinner, where I enjoyed the best fish I've ever tasted: snapper served on angel hair pasta with creamy citrus sauce."

With his supersize grill, Chris Schlesinger cooked a whole ham—and scored the skin for a real showstopper presentation—but he suggested a shank half for cooks with standard grills. In order for the flavor of the rub to really penetrate the meat, we removed the skin and most of the fat. Active time: 30 min Start to finish: 1 1/2 days

A classic roast chicken enlivened with an herbed olivada (olive paste) that is rubbed under the skin. The olivada can be prepared one day before you cook the chicken. What to drink: A crisp white wine or a light, fruity red works well with this menu. For white, Pinot Grigio is a great choice; for red, try a Valpolicella Classico.

Spiced rum is a sweetened version of the popular spirit flavored with such spices as vanilla, cinnamon, and nutmeg. This sauce would also be sublime served over ice cream. This recipe is an accompaniment for Bread Pudding with Spiced Rum Sauce.

In a Korean home or restaurant, grilled ribs (kalbi kui) would be accompanied by the spicy pickled cabbage called kimchi. It's available in the refrigerated foods section of some supermarkets and at Korean and Asian markets. For the ribs, have the butcher cut the flanken across the bones into 1/3- to 1/2-inch-thick pieces. Begin marinating the ribs one day ahead. What to drink: Asian lager.

"One evening my husband took me to a marvelous restaurant, Al Biernat's, in nearby Dallas," says Janice E. Bryant of Irving, Texas."I had an innovative salad—greens tossed with grilled pear slices, walnuts, blue cheese and a terrific vinaigrette."

Thin, delicate layers of flourless chocolate cake are filled with silky chocolate-espresso mousse. Begin making this dessert at least one day ahead, and serve it straight from the freezer; the frozen mousse filling has the texture of soft ice cream.

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

Complete the menu with a tomato and red onion salad, sourdough bread, and poached pears (or canned) with raspberry sauce.

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

"My best cooking is done on Sundays during the fall and winter," writes Lisa Caiazzo of Franklin Square, New York, "when I become a football widow. The game doesn't appeal to me at all, so I happily escape to the kitchen while my husband, Angelo, roots for the Giants. Often I prepare a feast that includes meatballs and sauce, chicken cutlets, roasted peppers, hot bread, and crème brûlée. An afternoon of cooking can be very therapeutic after a busy week. And since Angelo is actually a bigger fan of my food than of football, I'm always shown plenty of appreciation."

Veal and pork combine in the rustic 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.