Beverages

Lightly sweetened plain low-fat yogurt is a nice complement to the syrup.

What's the secret to a good soufflé? Beating the egg whites with the sugar until they are stiff and still very shiny, then folding them into the flavor base carefully in two or three additions so that the whites do not deflate. This dessert has an intense tangerine flavor, which comes from using the entire fruit, except for its seeds, of course. Any leftover tangerine syrup can be added to sparkling wine to make a mimosa with a twist.

(Risotto con Regagli) The thrifty Italian Jewish cook wasted no part of the chicken. And it's easy for us to buy inexpensive giblets for this rich and delectable risotto. Donatella Pavoncello, in her delightful Dal 1880 ad oggi: la cucina dalla mia famiglia, cooks the rice in the giblet sauce and spoons some reserved sauce on top. I find it's easier to make the sauce, cook the rice, and then combine the two. That way you don't run the risk of gummy overcooked rice. Incidentally, this sauce is also wonderful tossed with pappardelle.

Here, turkey stands in for the traditional veal in a do-ahead entré. Have your butcher bone, roll and tie the turkey breast.

Serve these onions with pan-browned veal rib chops or roast chicken.

Be sure to have the butcher bone the veal chops. Serve this elegant main course with vegetables.

Purchased pound cake is sliced and toasted or grilled, then dressed up with a luscious chocolate sauce and vanilla ice cream.

This light, lovely dessert is a refreshing way to end the meal. Partner the fruit with sesame cookies.

The espresso-flavored cream puff pastry and fluffy coffee and chocolate custard filling vary from the traditional plain pastry and praline buttercream. Delicious on its own, this is even better with the chocolate caramel sauce.

A bourbon-laced cream filling and rich chocolate glaze turn the classic layer cake into something really special.

Can be prepared in 45 minutes or less.

You would never guess that this dense and creamy dessert is nondairy and kosher for Passover. Since the recipe contains egg yolks, this is not a sorbet in the strict sense, but the yolks do provide a rich texture.

With a crust fashioned after the popular cookie, this tart features a dark and white chocolate mocha filling. It's really more like candy and should be cut into small wedges.

A favorite Christmas drink is transformed into this lovely custard.