Sherry

This recipe was created to accompany Blue Cheese and Walnut Soufflés with Red Pepper Vinaigrette . Can be prepared in 45 minutes or less.

Terrines — molded preparations of meat, fish, or vegetables — are wonderfully rich and dense. This chicken variation, with a fraction of the calories and fat of a traditional terrine, draws its structure and moistness from aspic and its lively seasonings from China. To accompany it, try Japanese soba noodles — their springy texture contrasts with the terrine's smooth gel and tender chicken — and fast-cooked snow peas , for crunch.

This is a tasty dish for a tapas party, but I also like it served with greens alongside warm lentils for lunch. Spanish fresh pork sausage is flavored with garlic and oregano, but any sweet pork link sausage can be used for this recipe.

Syllabub—a thick, frothy dessert made of wine, sugar and cream—originated in old England. This raspberry-topped version is served at Christiana Campbell's Tavern. Begin preparing it a day before serving.

This variation on the Chinese classic incorporates jícama, which retains the crisp texture of water chestnuts even when cooked.

The two-pronged cooking method used for these wings —incorporating both braising and deep-frying — is a takeoff on the Chinese technique of steaming, then frying. We think it keeps the meat unbelievably tender while getting the skin supercrispy. Be sure to allow 2 hours for the wings to marinate.

Can be prepared in 45 minutes or less.

Clams in an oil and garlic sauce are found all over Spain but are especially good in Andalusia, where tiny bean clams are used. Cockles, Manila clams, and small littlenecks work well, too. Serve plenty of crusty bread to soak up the sauce.

Active time: 1 1/4 hr Start to finish: 1 1/4 hr

Serve with: Tomato salad with red onions and blue cheese.