Brandy

This lovely dessert combines the flavors of cherries jubilee in an easier rendition of the classic recipe.

Try the compote on pound cake, too.

Can be prepared in 45 minutes or less.

This recipe is an accompaniment for Coffee and Turrón Ice Cream Torte with Honey-Brandy Oranges .

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.

Elegant batons of carrots, parsnips, and rutabagas make a pretty presentation. Serve this alongside roast pork, beef, or lamb. Market tip: If carrots still have the tops attached, make sure they are bright green and fresh-looking. Choose cream-colored parsnips that taper gently; this makes it easier to cut uniform pieces. Medium-size rutabagas (about the size of a yellow onion) are best; larger ones can be woody.

These are favorites in Mexico and Russia.

"When it's on the menu, I always order the sautéed veal with shrimp sauce at Kelsey's Restaurant here in New Orleans," writes Angela Stuck of Louisiana. "Can you get the recipe?"

Active time: 45 min Start to finish: 2 hr

Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat from surface after chilling.

Here's a great idea for a summer dessert. To make preparation even easier, use your favorite cherry or pecan ice cream.

Can be prepared in 45 minutes or less.

Brandysnaps are popular in Scotland, and lemon curd is a British fixture. Here is a double treat of lemon curd: Some goes into the ice cream; the rest is offered as a sauce.

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.

Can be prepared in 45 minutes or less.