Beverages

Dark chocolate never goes out of fashion, but white chocolate was all the rage in the eighties. Foodies couldn't get enough, enjoying it in truffles, tarts and sumptuous ivory-colored mousses like this one.

A full-bodied Merlot would go well with this impressive Mediterranean-style dish. For an appetizer, offer melba toast spread with blue cheese; pass hot crusty bread with the shanks; and complete the supper with a simple green salad. Afterward, break out a lemon meringue pie from the bakery.

This recipe originally accompanied Chocolate Layer Cake with Chocolate-Raspberry Frosting.

Prep: 15 minutes
Cook: 15 minutes A simple ragout of shellfish and sausage, so easy to prepare it's almost a heat-and-serve dish. Cook the shallots and garlic, then the sausage, add the wine and rosemary, then the mussels, which will release their juices into the pan, and finish with the parsley and bread crumbs — a rustic, spicy, brothy dish to be eaten with good crusty bread.

If you choose to omit the sweetbreads, simply begin the recipe by sautéing the pancetta. (In that case, you may also want to purchase a larger veal or pork loin — going up to a 5-pound veal loin or a 6-pound pork loin.)

Fresh fruit marinated in Scotch and sugar is a lovely topper for the purchased cake.

A longtime favorite of copy editor Brenda Koplin. They are great for parties and make lovely gifts, too. Brenda likes to pack them in pretty containers, with the recipe included.

Active time: 45 min Start to finish: 2 3/4 hr

You can make this stock with a variety of fish carcasses (from nonoily fish) or with just one type — whatever your seafood market can give you.

We like serving these chewy, moist almond cakes, which are based on the financier, a French pastry, in individual gratin dishes, but the batter can also be baked in a 9-inch glass pie plate for 30 to 35 minutes.

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

Try the compote on pound cake, too.