Snack

Loosely translated, tiramisù means "pick me up," and it has been picked up on practically every menu in America. Since the early eighties, it has been one of the most famous Italian-American desserts, and like spaghetti and meatballs, it is far more prevalent here than in Italy. Purchased angel food cake makes this especially easy.

Tart cranberries provide delicious contrast to the rich nut filling.

Hummus, a dip/spread traditional in many Middle Eastern countries, is usually made with chick-peas (garbanzo beans), but we use white beans for a change of pace. It is delicious with steamed potatoes and artichokes as well as blanched broccoli, cauliflower and green beans.

This dough is moist, so it should be made in a heavy-duty electric mixer.

Offer these with cocktails before dinner, or sprinkle them over holiday salads.

Apples are one of the culinary symbols of Normandy, and Camembert cheese is one of its great man-made products. There is a season for Camembert, too: In September and October, it is at its buttery, flavorful peak. Present this salad French style, after the main course. For dessert, pick up some pastries from the bakery.

Can be prepared in 45 minutes or less but requires additional unattended time.

A great partner for some good Champagne. Brown sugar and black pepper make the almonds sweet and spicy.

A simple recipe that adds great flavor and a touch of heat to store-bought peanuts.

This recipe was created to accompany Sauteed Sea Bass.

Deriving its name from the Latin word "focus", meaning "hearth," focaccia evolved from the unleavened hearth cake eaten during the Middle Ages. It was made by patting the dough into a flat round and cooking it directly on a hot stone or under a mound of hot ashes. While it has become something of an Italian national dish, this popular bread's true home is the area around Genoa. It seems as if every seaside resort on the Italian Riviera has its own special focaccia. Whether soft or crisp, thick or thin, the dough is typically flavored with local herbs and olive oil.

Offer this with Herbed Eggplant as a first course. Icy-cold ouzo is the perfect aperitif for the meal.