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This pâté is neither easy nor inexpensive, but when you are looking for a tour de force, it is a gorgeous thing. If you feel the urge to simplify, omit the topping, but frankly, the pâté won't be quite as impressive without it, and you also won't have the exquisite contrast of the parsley and the crunchy almonds.

Pumpkin adds beautiful color to the all-American cheesecake while pecan praline makes a southern-style topping. Begin preparing this cake a day ahead.

Orzo, a rice-shaped pasta, is sold at Italian markets and most supermarkets.

The 1970s saw perhaps the biggest change in cooking in this century. That's when a group of talented young chefs in France came up with "nouvelle cuisine," emphasizing fresh ingredients, elegant presentation, and interesting and unusual combinations of foods and flavors. American chefs quickly imported it and made it into something uniquely their own. For our take on this landmark in contemporary cooking, we've shaped purchased puff pastry into individual tartlet, filled them with pistachio frangipane and sliced pears, and topped it all off with a sweet-wine glaze.

Unlike the topping on German chocolate cake, which is soft and gooey, the coconut-pecan crust on this cake-like brownie is baked, making it crisp.

Here's a quick, modern version of an old-fashioned favorite.

This relish is best at room temperature. Note that the nutritional numbers following the recipe are for the relish only.

New York City's classic dessert gets a luxurious lift from chestnuts.

These ice cream sandwiches are served at Hula Grill in Kaanapali, Maui, Hawaii.

Components of this salad can be prepared one day ahead, then tossed together at the last minute. Offer white wine spritzers and iced tea with lunch. Colorful ornamental kale can be found at some supermarkets and specialty foods stores.

The dressing gets its beautiful color and smooth texture from pureed mango.