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This cool indulgence is actually made with light cream cheese and low-fat sour cream. Begin preparing it the day before your party.

Serve with Garlic Mashed Potatoes. You don't know where the fish ends and the potatoes begin in this beautiful and satisfying dish Chef Desmond, of Island Cottage on Hare Island in Ireland, uses turbot that comes from the waters off nearby Clear Island. We call for halibut, which is more readily available here.

Cunetto House of Pasta in St. Louis has an excellent grilled skewered chicken entrée. Sometimes I even make a special trip just to have it. Could you request the recipe? Georgeann King Memphis, Tennessee

The classic appetizer incorporates sweet and luscious ingredients for a terrific dessert from ObaChine in Beverly Hills.

Setting the skillet that contains the caramel onto a larger skillet of ice cubes is a clever way to prevent the caramel from burning.

Serve garlic toast with this to mop up all the savory broth.

Canadian bacon makes a great accompaniment.

A sophisticated finale that's easier than pie. If you have a little extra time, you might make your own pastry shell.

We enjoyed this dish served at room temperature, but it is also delicious warm.

Warm garlic toast and an arugula salad with balsamic vinaigrette are good partners with the pasta. A purchased lemon tart is a fitting dessert.

Fools are traditionally prepared with pureed fruit mixed with whipped cream, or egg custard, or a combination of the two. (The term fool probably comes from the French fouler, meaning "to crush.") They seem to be especially successful when made with sharply flavored garden produce like rhubarb, gooseberries, and black currants, which still have enough bite to be interesting when blended with cream. But strawberries, which are much easier to find, also work quite nicely. Strawberry fool is best when the fruit is mashed rather than pureed, resulting in a more appealing texture. Serve it with cookies.

This entrée from Anzu restaurant in Dallas partners Japanese miso and sake with Italian balsamic vinegar and olive oil.

Can be prepared in 45 minutes or less.