Make Ahead

This ice cream doesn't hit you over the head with the flavor of chestnuts. Mellow and creamy, it's great on its own — though when we're not having it with the Tarte Tatin, we like to serve it with a delicate butter cookie.

Artichokes speak of indulgence, partly because preparing them involves a degree of fuss. Luckily, they can be cooked ahead of time.

The labor is minimal: Soften the butter and mix in herbs and spices, then chill. But it pays off in so many ways — the butter provides a richness to the pan sauce for the filet mignon and an exotic finishing for the accompanying artichokes and haricots verts.

The spices in Indian chai tea flavor this creamy cheesecake.

This moist cake keeps beautifully for a day or two after you make it.

WHAT TO DRINK: A medium-bodied red with floral aromas and plummy flavors. Try L'Ostal Cazes Circus Shiraz from France's Pays d'Oc ($13).

Stout makes the beef taste beefier in this chili. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you. WHAT TO DRINK: Sam Adams Cream Stout has a malty sweetness that's just right.

Piquillos are sweet Spanish peppers with a rich, full flavor.

Try replacing the raisins with a different dried fruit, such as apricots. A pinch or two of cinnamon or nutmeg would also be a nice touch.

Brasato al Barolo There is a bit of a contradiction inherent in this homey dish: Barolo isn't exactly a cheap cooking wine. Not to worry: The less-expensive bottles recommended below will produce an equally unctuous result.

Food editor Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this deliciously over-the-top lasagne from Mary Ann Castaldi, the mother of her college roommate, who would send her daughter back to school with a giant pan of lasagne after weekends at home.

These crisp biscotti are made without butter. Instead, the natural fat in hazelnuts is put to good use when the nuts are ground with the sugar for the dough. This way, every bite is imbued with their flavor.

For something refreshing after a rich meal, look no further than this classic combination of Campari and grapefruit.

The recipe and introductory text below are from Alex Jamieson's book, The Great American Detox Diet.