Beverages

Add french fries, glazed carrots, and a salad of romaine wedges with blue cheese dressing. End with cheesecake and raspberries.

Amyrose Gill of Berkeley, California, writes: "My husband and I learned about La Note when we first moved to Berkeley to attend graduate school. Everyone raved about their Sunday brunch, and for weeks we tried to go, but there was always a line out the door. We finally braved the long wait, and it was well worth it. Gingerbread pancakes —redolent with spice, beautifully textured, and absolutely delicious —were the reward. We'd love to get the recipe and serve them at our own Sunday brunches. " In addition to their spiced flavor, these pancakes have a distinctive cakelike texture.

A simplified version of the classic Italian dessert, this looks lovely served in parfait glasses for a change. The recipe features pound cake and cream cheese instead of the traditional (but harder-to-find) ladyfingers and mascarpone cheese.

"During a visit to Biloxi, Mississippi, I had dinner at The Seafood Buffet in the Grand Casino," Brenda Hill of Ann Arbor, Michigan. "The bread pudding was served with a wonderful spiced rum sauce. I'd be grateful to have the recipe for this decadent dessert."

"My cousin and I had a delicious chocolate cake at Watershed, a restaurant in nearby Decatur," writes Joyce Jue of Atlanta, Georgia. "I'd appreciate your getting the recipe so I can learn to make it."

CHAMPAGNE A dish that's refined yet spirited, much like the bubbly that has made the region so celebrated. For a first course, serve steamed leeks bathed in a simple vinaigrette. What to drink: Champagne, of course.

This recipe is an accompaniment for Brined Pork Loin with Onion, Raisin, and Garlic Compote .

Purchased coffee ice cream is topped with a cinnamon-scented chocolate sauce that can be made three days ahead.

This makes one large crème brûlée for sharing. Prepare the custard up to a day ahead, and chill the topping for at least one hour. Set out small plates and a large serving spoon so that guests can help themselves.

Make garlic-rubbed baguette toasts for mopping up the sauce. What to drink: Brut Champagne or a dry, aromatic white wine, like Viognier.

Roasting the lamb, instead of braising, intensifies its flavor.

"I love going to Peter Schott's here in Boise for special occasions," writes Tracie Merrell of Boise, Idaho. "The restaurant is elegant but relaxed, and the food is memorable, especially the mushroom soup with Brie croutons." Freezing the Brie firms it, so removing the rind and slicing the cheese are much easier.

Loose tea leaves tend to be of higher quality than tea bags, giving the truffles a fresher, more distinct flavor. Active time: 45 min Start to finish: 2 3/4 hr

Navain d'Agneau Active time: 1 hr Start to finish: 2 hr

Vermouth-roasted garlic and Yukon Gold potatoes are terrific in this mellow dish.

The crust and filling can be made ahead.

Such flavor from only a few ingredients — the tarragon and vermouth play off each other beautifully. Red or white wine will work with this meal; depending on your preference, serve a dry Sémillon or a fruity Pinot Noir.