Gourmet

These rich cheese puffs resemble gougères, with tangy Stilton taking the place of Gruyère.

This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle to soak up the custard, so this one has a much looser consistency than most puddings.

Stout and brown sugar give these tender ribs a hint of sweetness.

If you're making this entire menu in a single oven, you will have to make the cracklings ahead (see cooks' note, below) and reheat them in the upper third of oven during the last 10 minutes of roasting the Roasted Potatoes with Lemon Salt Roasted Potatoes with Lemon Salt. Cracklings are commonplace in Britain, and we hope these crisp bits gain more popularity here, too.

Don't be tempted to use a dark dry Sherry for the syrup or topping — it will muddy the beautiful green-gold color of the cake and tint the cream topping brown.

Bubble and Squeak This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.

Peter Tulaney of Brooklyn, New York, writes: "Your magazine has inspired me to become a more creative cook. I've tried this recipe a few times, and the reviews have always been good. The crab cakes are best served over a bed of mixed organic greens in a light vinaigrette."

This holiday-worthy beef roast is simply crusted with dry mustard and then cooked to perfect, rosy rare, then served with an easy onion gravy.

Don't be concerned if the pudding cracks a bit when you invert it onto the plate; it will taste just as good.