Marsala

This dessert had its heyday on American menus about 15 years ago, and it turns up a little less frequently these days. The popularity of tiramisu never wavered in Rome, however, where it continues to be served at dinner parties and restaurants.

Zabaglione, the Italian custard made of egg yolks, Marsala and sugar, is used as a frozen filling for a crunchy macaroon crust.

This delicate cake can be prepared a day before serving. Try this easy orange sauce over ice cream, too.

This hearty winter entrée can be prepared several days ahead. Veal brisket is the boned veal breast. If you don't have a roasting pan large enough to hold both briskets, divide the ingredients in half and bake in two pans. If the veal is difficult to find, substitute one 5-pound flat-cut beef brisket and roast until tender, about 3 1/2 hours. Leftovers freeze well and make great sandwiches.

This recipe can be prepared in 45 minutes or less. This foamy custard is a traditional Italian dessert. Delicious with no accompaniment at all, it's even better spooned over fresh fruit or served with biscotti. Be sure to have anything else you plan to serve with the zabaglione ready to go, as it really is best eaten just seconds off the stove.

A beautiful dessert that's just right for the season. Begin making it at least three hours and up to one day ahead. What to drink: Marsala or Asti.

A purchased cake mix (spiked with Marsala for added zip) makes this elegant dessert a snap to prepare. For extra ease, you can assemble it the day before serving.

Sicily, Italy In Sicily, gelato usually doesn't contain any cream or eggs. The coffee and chocolate-almond flavors here are true to tradition; the zabaglione is enriched with eggs.

Filled with raisins and brown sugar and baked in Marsala and cider, these apples make a warming ending to the meal. Accompany them with vanilla ice cream and some purchased almond biscotti.

Tuscan sweets tend to be simple and rustic, like this deliciously buttery, moist cake, similar in texture to marzipan. What to drink: Tuscany's famous Vin Santo, a dessert wine made from raisined grapes.

Rich, flavorful and perfect for the Thanksgiving table. This side dish is great for the cook, too, as it can be made one day ahead.

In this easy salad, salty prosciutto contrasts with peppery arugula and cooling mango. Can be prepared in 45 minutes or less, but requires additional unattended time.

What to drink: Malvasia, a sweet Italian dessert wine, or a dessert Sherry made with Pedro Ximénez grapes. Susan Simon likes the Carlo Hauner 2000 Malvasia delle Lipari Passito, also from Salina.