Liqueur

Star anise's licorice-like flavor is what sets this ice cream apart. Our version is adapted from the one served at Geordy's restaurant in San Francisco, where the custard is made with all cream, no milk.

Madeira is combined with Cointreau, honey and spices in a simple English-inspired hot drink for the holidays.

Active time: 45 min Start to finish: 3 1/4 hr

This lovely finale is from Dwayne Fortier of La Reserve in Houston. Begin preparing it well before serving, as the mousse needs to freeze for at least six hours.

Margaritas Clásicas Mexican and Key limes are slightly sweeter than Persian limes (the standard supermarket variety). They can often be found at Latin American markets or at local farmers' markets. Melissa's sells them year-round by mail; to order, call 800-588-0151 or go to melissas.com. Make these Margaritas two at a time.

Zabaglione is the Italian version of the foamy, custardy sauce known as sabayon in France. I found that freezing it for this dessert gave it a texture much like that of ice cream. For an extra-pretty presentation, garnish this with fresh raspberries, orange segments, mint leaves and additional sliced, toasted almonds.

This is what Nutella would taste like in cake form; it was the first recipe Gina created for our original dessert menu.

Can be prepared in 45 minutes or less.

Here's a colorful and delicious addition to a brunch menu. It also makes a lovely light dessert on its own.

Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

This dessert is a refreshing way to conclude a spicy southwestern meal. For a festive note, dip the rims of frozen Margarita glasses into water and then into a bowl of sugar. Attach a lime slice to the lip of the glass and fill with sorbet.

This dessert comes from Café Terra Cotta in Tucson, Arizona.

Strawberries and whipped cream are sandwiched between orange-scented butter cookies in this pretty dessert.

This updated version of France's Christmas classic features orange mousse in a chocolate sponge cake roll and a decadent garnish of chocolate truffles. Kumquats and festive greenery add even more glamour.