Liqueur

Zabaglione is the Italian version of the foamy, custardy sauce known as sabayon in France. I found that freezing it for this dessert gave it a texture much like that of ice cream. For an extra-pretty presentation, garnish this with fresh raspberries, orange segments, mint leaves and additional sliced, toasted almonds.

This is what Nutella would taste like in cake form; it was the first recipe Gina created for our original dessert menu.

Can be prepared in 45 minutes or less.

Here's a colorful and delicious addition to a brunch menu. It also makes a lovely light dessert on its own.

Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

This dessert is a refreshing way to conclude a spicy southwestern meal. For a festive note, dip the rims of frozen Margarita glasses into water and then into a bowl of sugar. Attach a lime slice to the lip of the glass and fill with sorbet.

This dessert comes from Café Terra Cotta in Tucson, Arizona.

Strawberries and whipped cream are sandwiched between orange-scented butter cookies in this pretty dessert.

This updated version of France's Christmas classic features orange mousse in a chocolate sponge cake roll and a decadent garnish of chocolate truffles. Kumquats and festive greenery add even more glamour.

Cranberries are cultivated in Canada, and tradition there calls for hosts to make a punch for Christmas guests. Here, the crop and the custom merge in a delightful champagne cocktail, which takes a French turn with the addition of crème de cassis.

Couscous is a staple of the Moroccan table. This dessert version is similar to rice pudding. Cream of coconut adds extra flavor.

Waffles put on their black-tie best in a treat that is both elegant and homey.

Chef Ludovic leFebvre writes: "I'm looking forward to the opening of my restaurant, Ludo, this fall. It's going to be different from the elaborate French cuisine I've done in the past: People are interested in lighter and healthier foods now, and I want my cooking to reflect that. For me, that means using the best ingredients in simple ways. "Before coming to America, I apprenticed with some of France's best chefs, like Marc Meneau and Alain Passard. I was lucky to have such great teachers, but after two years of working 17-hour days, it was time for a change. Moving to Los Angeles definitely altered my work habits. My days in the kitchen are shorter, and there's more opportunity to enjoy cooking at home. " Ideal for a party, these soft-center soufflé cakes can be prepared the night before, then baked in less than ten minutes.

The tart cherries brighten the classic flavor of almond in this tortoni.