Beverages

The créme fraîche topping melts fast, so to make the most of its fabulous taste and texture, add it just before eating.

In France, an entrecôte (literally, "between the ribs") is the most tender cut of beef; New York strips are a close equivalent. For this recipe, the steaks are quickly seared, then topped with a lighter, contemporary version of the classic sauce bordelaise made with beef marrow and red wine. What to drink: Château Poujeaux 1999 "Moulis."

A simple and festive way to serve fresh bananas for dessert. Pipe extra meringue onto foil-lined cookie sheet and bake at 250°F. until dry for some low-fat cookies.

This recipe is an accompaniment for Vanilla-Bean Cheesecake with Guava Topping .

Beat the egg yolks and sugar together until thick. Slowly stir in the brandy, rum, peach brandy, milk and cream. Refrigerate until thoroughly chilled and pour into a punch bowl. Beat the egg whites until stiff and fold gently into the eggnog. Grate a little nutmeg on top and serve in 4-ounce punch glasses.

You might be tempted to bake 2 sheets of bars at a time in the upper and lower thirds of the oven. Don't give in to this urge—they must go in the middle of the oven to cook through and brown evenly.

This signature dessert from New Orleans is a classic Creole dish.

A whiskey-spiked variation on classic pecan pie. Serve the tartlets with whipped cream or vanilla ice cream, if desired.

Can be prepared in 45 minutes or less but requires additional unattended time.