Beverages

"The citrus-Champagne granita was the perfect ending to a dinner I had at The Harvest in Pomfret, Connecticut," writes Phyllis A. Nigris of Johnston, Rhode Island. "I love this type of cool, refreshing dessert, so I would be grateful if you could obtain the recipe."

Dolce all'Amaretto Though this is nothing like the Treviso-born tiramisù popularized across the world, we've christened it with the same name because it's just as much a "pick-me-up." The hazelnut cookies soak up the sweet vermouth and are layered with the creamy, whipped mascarpone. Since no cooking is necessary, it is perfect for summer entertaining.

A sophisticated dessert that is great on its own, mixed with sweet berries or used as a topping for ice cream or frozen yogurt.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Serve this elegant first course with Champagne or sparkling wine. The recipe makes a few extra pancakes for those who want seconds.

Can be prepared in 45 minutes or less.

Elderflowers, with their subtle, honeyed sweetness, are often paired with gooseberries in English cookery. In this particular recipe pink gooseberries are best; the green ones are too tart.

For centuries, the French have been braising duck as a way to tenderize it, whether the duck was wild or tame (use only farm-raised duck in the recipe below). The slight bitterness of turnips nicely offsets the flavorful meat rich but simple sauce. The appropriate wine choice here would be French-splurge a bit for the season and pour a good Burgundy or Chablis with this.

This traditional New Orleans drink was apparently first developed during Prohibition at the famous eatery Antoine's. Customers were able to enjoy alcohol in a Cognac-laced coffee disguised in a pedestal coffee cup especially designed by the chef.

Also good with pound cake or waffles.