Bon Appétit

IMPROV: No fresh figs? Dried ones work just fine, too. The only adjustment that you will need to make is the baking time — 45 minutes instead of 20.

An inventive new take on a classic fall side. What to drink: A fruity red with a nice acidity. Try: Keenan 2002 Merlot, Carneros, Napa ($25).

Kristi Parnell of San Marcos, California, writes: "Whether I'm cooking for my family or for company, I like to keep my recipes healthy by using lots of fresh fish and vegetables. The baked halibut here has become a weeknight staple."

Kristi Parnell of San Marcos, California, writes: "Whether I'm cooking for my family or for company, I like to keep my recipes healthy by using lots of fresh fish and vegetables. The salmon salad is one of my favorite dishes for entertaining. The ginger-lime dressing is always a hit.

This flourless torte is made with a minimum of ingredients — nothing more than walnuts, eggs, and sugar — then generously coated with coffee-flavored whipped cream.

A hint of whisky and tart cherries in the filling, plus an almost cakey crust, make this comforting pie unique. Serve with heavy cream for drizzling or some vanilla ice cream.

These are unusually light, with a crunchy filling. A dollop of thick, tangy Greek yogurt is a nice finishing touch.

Serve the salmon with steamed rice and edamame.

The grapes and vinegar cook down into a sweet, complex sauce. What to drink: A deep, concentrated red. Try: Rosenblum Cellars 2003 Zinfandel, Richard Sauret Vineyards, Paso Robles ($20).

Serve this hearty meal with mustard, a side of mashed potatoes, and ice-cold dark German beer.

The compote is a mixture of spiced fresh and dried fruits that are cooked in white grape juice and white wine. Any leftovers are great over ice cream or with plain yogurt for breakfast. Prepare the compote and flans at least one day before you plan to serve them.

Torta del Casar is a unique Spanish sheep's-milk cheese from the region of Extremadura. It has a soft, creamy texture similar to Brie or Camembert, either of which can be substituted. Here the cheese is drizzled with a syrup made from Pedro Ximénez — the sweetest of Sherries. If unavailable, a good-quality Spanish cream Sherry can be used instead.

Chestnuts are a big industry in the Languedoc; the region provides most of the French supply of the chestnut confection marrons glacés.

Fougasse is a favorite in southern France. It is said that the holes cut into the flatbread served a very specific purpose — they allowed a field worker to slip his arm through and carry the bread to work along with his tools. Serve this with the Bourride or as an appetizer, brushed with a little olive oil.

Bonnie Hillard of Washington, DC, writes: "My sister and I stumbled across Sansei Seafood Restaurant & Sushi Bar at the end of a day of shopping at the Kapalua Shops on Maui. We'd read about this popular spot in a guidebook, and we couldn't resist stopping in for dinner. Everything was fabulous, especially the shrimp cakes we shared."

A scoop of ice cream, a spoonful of whipped cream, or a dollop of crème fraîche would be great with this.