Beverages

The recipe for this moist, dark, fragrant gingerbread pays tribute to Dona Abramson and Stuart Tarabour at the Bright Food Shop, a terrific little Mexican-fusion café in Chelsea where I spent some time. This was my favorite of their desserts, and it has since become a seasonal classic at Gramercy Tavern, though I've made a few adaptations and embellished a bit. My recipe has just a touch of cloves, and instead of just the ginger and cinnamon in a typical gingerbread, I use a panoply of spices, including cardamom, nutmeg, and a lot of fresh ginger, to give the cake a racy, intriguing flavor. The most unusual thing about this recipe is that stout is substituted for the water or coffee used in most gingerbread recipes. I find it adds a lot of richness and underscores the spices. Since it is made with oil, this cake will stay moist for several days. Dress it up or simply enjoy it on its own, with coffee, tea, or a beer!

Using pre-tenderized steak (labeled "cube steak" at the meat counter) makes this bistro-style dish extra succulent. Serve with: Hash browns and steamed broccoli. Dessert: Warm apple pie.

Active time: 20 min Start to finish: 35 min

Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.

This recipe is part of a grill menu that includes Dijon and Tarragon Grilled Chicken and Grilled Corn with Roasted Garlic Butter . Since you'll be lighting the grill to prepare the chicken and the corn for this menu, try steaming the clams in a pot on the grill as well. The grilled bread slices are good for soaking up the rich broth; if it is easier, the bread can be toasted in the broiler.

Peanut butter chips and chopped salted peanuts take brownies to a new level. Offer fresh fruit alongside.

Gremolata, a mix of finely chopped lemon zest, parsley, and garlic, is an Italian topping classically served with osso buco. We added some basil to make it even livelier.

Serve these mussels with a frisée salad dressed with red wine vinaigrette. Add french fries, plus a baguette for sopping up the sauce. Lemon tart would be good for dessert. See how to clean mussels.

At Emeril's, in New Orleans, Emeril Lagasse prefers sirloin steaks for this.

All the appeal of traditional mincemeat pie—without all of the traditional work.

Try any leftover sauce on ice cream.