Make Ahead

Ceviche de Dorado con Chile Jalapeño y Coco The fish is marinated in fresh lime juice (and therefore partly "cooked").

Serve Champagne to add an elegant, light touch to this terrific brunch menu.

Start marinating the chicken four to six hours ahead. Pour frosty Pilsners or a chilled Chenin Blanc.

This crowd-pleasing dip is a natural with potato chips and good with crudités, too.

This recipe is an accompaniment for Individual Chocolate Raspberry Baked Alaskas . This recipe will yield more than you need for the baked Alaskas, but who would mind a little extra ice cream in the house?

This makes a rich but surprisingly light, torte. An absolute, worth-the-price-of-the-book winner. Mashed sweet potatoes make a great substitute for the traditional pureed chestnut paste. Chestnut puree is available kosher, but I have never been able to find it "kosher for Passover." It may seem unusual, but I can assure you of two things — it tastes divine and it is easier than buying fresh-in-the-shell chestnuts, roasting, poaching, and grating them to get them ready for this cake. You can also serve this in squares, as French-style "petit fours." The glaze slicks this up but is not necessary—a dusting of cocoa is just fine.

Each serving is baked en papillote, or wrapped individually in parchment paper to lock in steam for a more succulent result.

Active time: 30 min Start to finish: 3 3/4 hr

Ginger and cinnamon give the classic peach pie a makeover.

The trick to pickling today is to find fresh herring or fresh salted herring. Once you've pickled it, use the herring in any favorite recipe, or just mix it as I do, with sour cream, red onion, and dill, to break the fast of Yom Kippur. It will keep for weeks.

This lively salad adds color, flavor and crunch to any grilled main course.

In this colorful salsa, fennel, olives and rosemary combine with roasted bell peppers.

Keep these cookies in airtight containers.

Active time: 25 min Start to finish: 2 1/2 days The USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. Though we prefer the results of chef Laurent Manrique's French method, we've included both options in the procedure.

Begin preparing this one day ahead.