Beverages

Port wine and balsamic vinegar deepen the fresh fruit flavors in the cherry sauce. Be sure to get started at least one day ahead; the panna cotta custards must chill for 24 hours before serving.

Every island in the Caribbean has its own version of rum punch, usually designed to highlight the virtues of the locally produced spirit. If we were cast away on a Caribbean island, we'd like to find this cooler waiting at that little palm-shaded bar on the beach. Be sure to set out beer (Red Stripe is a nice Jamaican lager), wine and soda, too.

This variation on the classic Irish apple cake has a top and bottom crust made from a biscuit-like dough. You can cut this cake into wedges or dish it out with a spoon like a cobbler.

We used chef Fergus Henderson's technique for braising duck legs so the skin sides, peeking above the liquid like "alligators in a swamp," stay crisp while the meat braises.

Marty Rosencranz of River Vale, New Jersey, writes: "Even though I am a professional chef — at the Valley Brook Golf Club in New Jersey — when I cook at home I make dishes that are good but fast. I took two years to perfect the recipe for my chewy chocolate cookies. They're so good that they are now a signature item on the club's menu." Butterscotch chips could easily stand in for the peanut butter chips.

Colcannon (Mashed Potatoes with Kale ) and steamed asparagus tossed with lemon juice strike the right note alongside this braised beef dish. Rhubarb pie from the bakery is our choice for dessert.

This recipe combines the oriental technique of velveting with the Indian flavors of a fresh herb chutney.

This recipe creates enough batter for a 3-quart bundt pan, but it can also be baked in smaller pans, though baking time will vary accordingly.

Braising the cabbage in cider gives it a light but distinct apple flavor.

A sinfully rich dessert that's amazingly easy to prepare.

These steaks are delicious served with creamed spinach and roasted new potatoes.

Zabaglione, the Italian custard made of egg yolks, Marsala and sugar, is used as a frozen filling for a crunchy macaroon crust.

The flavorful olive salad is also nice with sea bass, red snapper or tuna. Serve with steamed new potatoes, and uncork a Sauvignon Blanc to go with dinner.