French

In France, an entrecôte (literally, "between the ribs") is the most tender cut of beef; New York strips are a close equivalent. For this recipe, the steaks are quickly seared, then topped with a lighter, contemporary version of the classic sauce bordelaise made with beef marrow and red wine. What to drink: Château Poujeaux 1999 "Moulis."

Can be prepared in 45 minutes or less.

This is the best clafouti I have ever tasted, for it is short on flour, long on custard, and the butter gives it an added depth of flavor. Remove the pits if you like. If you leave the pits in the cherries, be sure to warn your guests so they don't crack their teeth!

The recipe calls for a pastry bag, but the meringue disks can also be formed with a spatula. If made ahead, the meringue will soften slightly from contact with the buttercream.

This is Paul Bocuse's famous thick pumpkin soup, from France, served inside the pumpkin shell.

This luscious frozen dessert can be made without an ice cram maker. Begin preparing the recipe at least one day ahead.

Can be prepared in 45 minutes or less.

(TARTELETTES AUX NOIX)

Start preparing the custards one day before you plan to serve them.

Known as bifteck haché in France, this dish would go well with potatoes au gratin from the freezer case and buttered, lightly steamed spinach. End with chocolate mousse.

(Epaule d'Agneau Braisée au Thym, Sauté de Carottes et Fenouil) Have a butcher cut the lamb shoulder-blade chops about two inches thick for this dish.

Most people are familiar with confit duck legs, but the French confit the gizzards, too. Active time: 30 min Start to finish: 30 min

A simple drink for any kind of celebration.

Tartines de Caviar à la Crème Aigre Active time: 25 min Start to finish: 25 min

A spoonful of this classic compound butter, known as maître d'hôtel butter, makes an instant sauce for anything from grilled steak to sautéed chicken to steamed vegetables. It can also be stirred into soups and stews.