European

(Pollo alla Diavola) This entrée, a specialty of Florence, can be found at restaurants throughout Tuscany. If you see alla diavola on an Italian menu, it means that dish will be slightly spicy. Chicken alla diavola is usually flattened, then blackened on a grill or under the broiler, but the same technique works well on the stove, too. This recipe uses game hens to stand in for the smaller chickens of Tuscany, and a heavy pot takes the place of the brick.

This impressive dessert features two classic components: the buttery sponge cake known as genoise and the rich frosting known as ganache. Making the genoise and syrup ahead eliminates last-minute fuss. Any leftover ganache can be chilled, rolled into balls and presented as another classic: truffles.

(Vanilla Custard Sauce)Use the left-over eggs yolks from Rosewater Angel Food Cake to make this dessert sauce. Can be prepared in 45 minutes or less but requires additional unattended time.

Start with crudités and dip, and accompany the entrée (opposite) with sautéed carrots.

This satisfying pasta is an easy-to-make entrée to serve after a night on the town. Just add a salad, bread, and some sorbet and biscotti to complete the meal.

This recipe is made to accompany Almond Cookie Cups with Sauternes-poached Apples and Frozen Sauternes Mousse

Button mushrooms would also be fine here. This recipe can be prepared in 45 minutes or less.

Even easier: Use purchased pesto to help speed up the preparation.

To complete the menu, serve seeded Italian breadsticks and a salad of radicchio and marinated artichoke hearts tossed with balsamic vinaigrette. Spumoni ice cream is a perfect ending.