Port

A conserve usually consists of a mixture of fresh fruits, often with raisins, currants or nuts added. New England seafarers prized citrus fruits, which are perfect with native cranberries.

Here's a super-sophisticated yet easy-to-make topping for ice cream. Serve shortbread cookies alongside.

Many dessert menus include a colorful sorbet plate-light and refreshing after a rich meal. Offer elegant cookies alongside. For the pink grapefruit sorbet recipe, we prefer Essencia, a dessert wine with the unique flavor of orange muscat grapes. It's made by Quady Vineyards in central California. If you cannot find it, use a Sauternes or a late-harvest Riesling.

We've learned from experience that, because goose gives off so much fat in roasting, it's necessary to use a deep (at least 2 inches) roasting pan (do not use a non-stick pan). We also recommend using a metal bulb baster — the hot goose fat may melt a plastic one.

"Twenty-Two Eighteen restaurant here in Seattle is a sophisticated spot featuring live jazz," says Allison Webb of Seattle, Washington . "When I was last there, I tried a wonderful salad of baby greens mixed with roasted red bell pepper and feta cheese." At the restaurant, the salad also comes with feta croutons and a tomato-ginger chutney.

This elegant no-bake cheesecake has a smooth, airy filling similar to a mousse. To make the graham cracker crumbs, blend graham cracker pieces in a food processor.

This recipe is an accompaniment for Brined Pork Loin with Onion, Raisin, and Garlic Compote .

"One evening my husband took me to a marvelous restaurant, Al Biernat's, in nearby Dallas," says Janice E. Bryant of Irving, Texas."I had an innovative salad—greens tossed with grilled pear slices, walnuts, blue cheese and a terrific vinaigrette."

This is a poetic version of the traditional Chinese almond milk gelatin dessert. Whipping the milk gives the top layer of this dessert the appearance of snow. Fat-free (skim) milk will create the most foam.

At the lodge, the tenderloin is also complemented by a spicy peach salsa.

Parmesan goes a long way on this meatless entrée, so use sparingly. Pour some Chianti.

Bake this dessert ahead so it can chill overnight.

In this luscious soup, the restaurant uses a squash that is relatively new to the American market: the kabocha, a beautiful jade-green winter squash with deep orange flesh. Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

Combining smooth and grainy Dijon mustards results in a sauce that has both depth of flavor and satisfying texture.