Brandy

A delicious entrée from L'Apogée.

Individual warm chocolate cakes with soft centers appeared on restaurant dessert menus across the country late in the decade.

Look for the heart-shaped cake ring at cake and candy supply stores, or call Jane's Cakes and Chocolates at 800-262-7630. You can also use a buttered and floured 8-inch round cake pan with 2-inch-high sides.

Brining the pork makes it especially juicy.

"During parents' weekend at Bowdoin College here in Brunswick, a group of us went to Rachel's Wood Grill, a restaurant in nearby Portland," says Jennifer Buechner of Brunswick, Maine. "Dinner was great, but the tiramisù we had for dessert was out of this world. I'd love to serve it for a graduation dinner." A perfect do-ahead dessert for a party.

What to drink: Georg Breuer 1999 Riesling Auslese Goldkapsel Rüdesheim Berg Rottland.

At Emeril's, in New Orleans, Emeril Lagasse prefers sirloin steaks for this.

All the appeal of traditional mincemeat pie—without all of the traditional work.

Try any leftover sauce on ice cream.

The following recipe is made with an electric blender, because it is so quick. If you do not have one, gradually blend the egg yolks into the flour with a wooded spoon, beat in the liquids by droplets, then strain through a fine sieve. Crêpe batter should be made at least 2 hours before it is to be used; this allows the flour particles to expand in the liquid and insures a tender, light, thin crêpe. The first crêpe is a trial one to test out the consistency of your batter, the exact amount you need for the pan, and the heat.

The sweetness and creaminess of this cheese celebrate the breaking of the traditional Russian dairy-free fast that precedes Easter and provide a nice contrast to the salty meats and bold flavors of the rest of the holiday menu.

A brandied custard filling makes a wonderful backdrop for ripe apricots.

The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.

Active time: 15 min Start to finish: 45 min