Bon Appétit

The fragrant roasted birds are served with a pan sauce containing whole garlic cloves. Accompany the hens with a crusty garlic bread to mop up the sauce, and pour a light Chianti throughout the meal.

Here is a sensational layering of cake and toffee sauce that's served warm, accompanied by whipped cream or crème fraîche.

Present these light sorbets in tall glasses, and garnish each dessert with large pieces of the pine nut brittle for a dramatic effect.

Round out this fast and easy entrée with steamed rice and a sprinkling of finely chopped green onions.

Pumpkin and apricot are a winning combination in this cake; it's topped with a spiced cream cheese frosting. For decoration, place several dried apricots between sheets of plastic wrap, and using a rolling pin, roll to flatten. With scissors, cut out leaf shapes from the apricots, and arrange them on top of the cake.

This preparation can be served in scallop-shell dishes for an impressive main course.

This tart was inspired by a specialty of the Engadine region of Switzerland. It has golden layers of puff pastry that surround a honey, caramel and walnut filling.

Great with beef stew or any other dish that has lots of gravy.

Simmering the yams fills them with flavor and yields a lovely coating.