Bon Appétit

Cranachan is Scotland's traditional harvest-time pudding, a blend of Crowdie (an artisanal cottage cheese), cream, toasted oats, berries, whisky, and honey. Here, it's updated with crème fraîche (instead of the Crowdie), toasted hazelnuts, and grated chocolate, and served parfait-style in individual goblets. To allow the flavors to meld, assemble the parfaits ahead of time and chill them overnight before serving.

Offer these potatoes alongside pork roast or pan-fried chops.

Greens boiled with pork have been part of the southern table since the beginning. Some of the flavorful cooking liquid, called pot likker, is spooned over the greens before serving.

The lemon juice gives these potatoes an appealing fresh taste.

The most popular dish on the menu at The Atlantic Inn. It is served with sautéed bacon and radicchio and Honey Mustard Sauce .

When dinner is just for two, why not splurge on veal chops? Accompany this sophisticated entrée with roasted potatoes and sautéed or steamed green beans.

The butter is also delicious over scallops. Serve the dish with steamed rice.

This smooth sorbet can be made without an ice cream machine.

Be sure to have the fishmonger remove all skin from the fillets.

Larry's inspiration for this soup was a dish that he enjoyed while vacationing in Japan. Look for the oriental sesame oil in the Asian foods section of the supermarket.

Serve couscous and buttered carrots with this main course. Purchase fresh rhubarb tartlets for a seasonal finale.