Alcohol

The dried figs add a chewy sweetness to this delicious sauce.

Côtelettes de Saumon Frais Dorigny Active time: 1 1/2 hr Start to finish: 1 3/4 hr

Brushed with sweet orange syrup, filled with almond cream, and covered with toasted almonds, even the most run-of-the-mill store-bought croissants are transformed into something heavenly.

Connie Capani of Binghamton, New York, writes:"I am 100 percent Italian, so perhaps it's no surprise that I love food: To Italians, it's like a security blanket. I learned how to make spaghetti and other Abruzzi favorites from my mother. Looking at food magazines is what got me interested in venturing out into American culinary territory. I wanted to know how to make a "gravy" that didn't include tomatoes. These days, I work only part-time as a substitute teacher, but I still don't want to be in the kitchen the whole time when my husband and I entertain. " Serve with whipped cream or ice cream.

Use red or yellow watermelon (or both) for this summery dessert, and pair it with the best store-bought brownies you can find.

Most vegetable gratins need to be bound with a white sauce. This is not true of gratins made from starchy vegetables, which will release enough starch to thicken the liquid around them. Here the sweet potatoes are baked first to concentrate their sweetness and then cooked a second time with just enough cream to mellow them out. This dish is an ideal accompaniment to roast poultry or pork.

Try a glass of Rioja and some crusty bread with this lovely autumn dish.

This sophisticated main-course pasta goes wonderfully with garlic bread, Italian-style mixed greens drizzled with vinaigrette, and raspberry gelato with Italian macaroons.

Begin making this one day ahead. If you plan to take this on a sailing trip or a picnic, grill the chicken at home, then transport it in a cooler and serve it cold, or let it stand at room temperature up to two hours. Crusty bread and white wine are perfect accompaniments.

Carnitas con Salsa de Aguacate y Salsa Mexicana In Uruapan and other parts of Michoacán, large copper cauldrons made in Santa Clara del Cobre are used to fry delicious carnitas in pork lard. This recipe has been adapted for the home cook: Meaty pork ribs are boiled, then fried in their own fat until browned. Use either purchased fresh tomato salsa or Tomato, Onion, and Serrano Chile Salsa . Accompany the carnitas with Classic Red Rice and beans.

Melting the chocolate in the pear poaching liquid makes an instant sauce.

Great with a scoop of vanilla ice cream.

The slow-sipping, mellow character of bourbon has always suited my palate, in a glass and as an ingredient. Compared to the sophisticated, somewhat standoffish refinement of brandy, bourbon is sturdy and straightforward in the kitchen. Always searching for a way to use bourbon, I've discovered that its sweet, no-nonsense flavor is perfectly at home in this garlicky glaze where it adds depth and a sweet edge to the taste. The recipe makes enough glaze for two racks of spareribs, but it can be doubled if you need more. Serve with collard greens and baked sweet potatoes.

Espresso and a selection of favorite liqueurs are good with the brownies.

Guancette di Manzo When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since it's often necessary to order beef cheeks ahead of time. At Uno e Bino, Cesanese wine is used in the braising liquid, but it's difficult to find in the United States. A dry Lambrusco or Chianti makes a good substitute. Active time: 1 1/4 hr Start to Finish: 4 1/4