Liqueur

These thin pancakes resemble crêpes more than the thick apple pancakes served at '21' back in the thirties and forties. They are definitely more delicate than the traditional version, but the flavors of apples and walnuts still hark back to their heftier ancestors. Most of the components of this recipe may be made ahead of time and the dessert assembled just prior to serving.

The inclusion of fennel and a dash of Pernod puts a sophisticated spin on the classic chilled potato soup. Offer your guests iced tea with the meal.

A show-stopper centerpiece cake for February fourteenth. White chocolate provides a rich, buttery texture. To serve, remove the chocolate lid and break it into pieces to nibble along with the cake.

Gianduia, the classic Italian combination of hazelnuts and chocolate, is never more appropriate than in fall, when the hazelnuts are harvested throughout Piedmont. Here the mixture is showcased in a soft, simple pudding, spiked with hazelnut liqueur and sprinkled with toasted hazelnuts.

The creamy tequila-orange filling contrasts perfectly with the tart cranberry topping.

This recipe can be prepared in 45 minutes or less. Dried mixed salad herbs, found in the spice section of the supermarket, can substitute for herbes de Provence, the French seasoning.

Ella Brennan, who has been called the "queen of Creole cuisine," tasted her first bread pudding long ago. "It was my mother's," she says. "You never had anything like it." These days, people say the same thing about the bread pudding at Brennan's famous Commander's Palace restaurant in New Orleans. "Our bread pudding soufflé outsells all of our other desserts by ten to one, maybe a hundred to one," she says. "We see people swoon over it." Here's a new take on this hall-of-fame comfort dessert: a pumpkin bread pudding that is served cold, except for the sugar sprinkled on top and browned under the broiler just before the sensational dessert goes to the table.

Offer butter cookies alongside this pretty pink dessert.

A beautiful dessert for the December entertaining season.

Offer this main course with plenty of crusty bread to soak up the delicious saffron broth. A crisp Sauvignon Blanc is good here, too.

Tuaca, a sweet, citrus- and vanilla-flavored Italian liqueur, enhances this sophisticated dessert. Tuaca is available in many liquor stores. But if you can't find it, use Grand Marnier or any other orange liqueur.

Begin making this cake one day in advance.

At The Lakefront restaurant, this sensational dessert is served with bittersweet chocolate sauce or a simple dusting of cocoa powder and a few fresh strawberries.

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.