Beverages

For a cozy supper, accompany this quickly prepared dish with pumpernickel bread and hot mustard. Finish with a European-style dessert of cheese and fruit.

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.

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

Since moving to Stockholm to join my Swedish husband, I'm learning to base my cooking on ingredients that are plentiful here. It seems that pork is more popular--and more readily available--than chicken (my usual standby) so I developed:

Can be prepared in 45 minutes or less.

This thick and comforting dish is delicious sprinkled with grated Parmesan cheese. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

For a different take on onion soup, a traditional beef-broth base is here spiked with beer and fortified with garlic. Rye-bread croutons top this simple soup, which, with the addition of a salad, makes a fine fall supper.

Honey, brandy and spices enhance purchased marmalade for an easy-to-make gift.

Laurent Gras, the chef at New York City's Peacock Alley restaurant, says the mild flavor of the langoustine meat and the crunchy texture of the broccoli sprouts make a wonderful combination. Note: this recipe requires advanced skills, but if you're feeling adventurous, give it a shot.

A rich entrée that's even more satisfying served over noodles.