Beverages

This is a poetic version of the traditional Chinese almond milk gelatin dessert. Whipping the milk gives the top layer of this dessert the appearance of snow. Fat-free (skim) milk will create the most foam.

Tangy crème fraîche and a very grown-up rum-pineapple topping take cheesecake to an entirely new level. For best results, use Philadelphia-brand cream cheese.

Active time: 2 hr Start to finish: 3 1/2 hr (includes making stock)

A true coq au vin is made with the master of the farmyard, a rooster. If you can't find such a beast, use a good-size roasting chicken, and reduce the cooking time (cook it for about one hour, or until the meat is tender and cooked but not falling from the bone).

Gins that emphasize fruit botanicals, such as Tanqueray No. Ten, work best with this recipe. Active time: 25 minutes Start to finish: 1 day

Dark chocolate, light chocolate and coffee fillings alternate with nut meringue layers, and dark chocolate ganache covers the whole torte. This is an irresistible version of the traditional Parisian dessert.

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

Round out this French-style meal with rice and steamed asparagus; polish things off with raspberry tarts from the bakery.

Melanie Riggs of Jackson, Mississippi, writes: "Last winter, I visited some friends in Minnesota. We had a fabulous meal at Redstone American Grill in Minnetonka, where I ordered an amazing steak with a blue- cheese-flavored crust." The Japanese-style breadcrumbs known as panko give the steaks a light, crispy crust.

Cocoa, espresso and orange add a sophisticated note to a classic pecan pie.

The coffee in this cake may be replaced with a sweet fruit liqueur or with orange juice.

At the inn, the cake is decorated with Frangelico-flavored whipped cream and garnished with chocolate-covered almonds. Begin preparing the dessert a day ahead.

Two New Orleans favorites — catfish and pecans — team up in this terrific dish from Upperline Restaurant.