Bon Appétit

The name banoffee plays on the combination of a banana filling and a topping of coffee-flavored whipped cream. This inspired dessert comes from pastry chef Abigail Langlas at Alan Wong’s award-winning restaurant in Honolulu.

Serve with: Deli rice salad (add some thawed frozen corn kernels). Dessert: Melon wedges drizzled with triple sec and fresh lime juice.

This recipe can be prepared in 45 minutes or less. Start the meal with gazpacho, then offer crusty bread, marinated green and black olives, and sangria with the salad. End with raspberries atop vanilla custards.

Begin preparing this a day before serving.

(SMACAFAM) The name of this dish means "hunger killer" in the dialect of the Trentino part of the northern region of Trentino-Alto Adige.

Red peppers provide color and almonds provide crunch in this easy-to-make recipe.

Great-tasting ingredients add up to a thoroughly satisfying meatless entrée that's perfect for a cool autumn evening.

Make the potato sourdough starter for this tender, crusty bread one day ahead.

You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream bars for dessert.

Offer some butter cookies alongside this dessert, which makes a lovely presentation.

Market Tip: Pick well-trimmed ribs with a thick solid portion of meat on the bone.

Chef Suzanne Goin prepares this dish with Taylor Bay Scallops in the shell, but it's also delicious with regular bay scallops, which are more widely available. Be sure to use a good amontillado, the medium-dry Sherry that is lightly aged to give it a mellow, nutty flavor. What to drink: Condrieu, an aromatic Rhône white made with Viognier grapes.

Also nice with crudités and grilled chicken.

The brownie is really more like a flourless chocolate cake. It puffs as it bakes, and falls and cracks as it cools.