Bon Appétit

Begin making these one day ahead. The dough is much easier to roll out when chilled, and the buns hold their shape better when formed with cold dough.

Top the grown-ups' burgers with the caramelized onions with barbecue sauce and be sure to have mayonnaise and mustard on hand. Serve corn on the cob and the baked potato wedges to the whole crowd.

Buy a heavy coconut that has no cracks and that sounds full of liquid when shaken.

Turkey sausages would also be delicious. Accompany this with good bread; follow it with a salad and an assortment of cheeses.

For variety, sprinkle berries, nuts or chocolate chips over the pancakes before turning them over on the griddle.

To create the dome shape, bake this flourless chocolate cake in a foil-lined bowl. The cake is crusty outside with a tender center: rich, fudgy and irresistible. And it's a great addition to your holiday table.

Potsticker wrappers are a quick substitute for the homemade dough used at the Chelsea Grill.

This delicious dessert uses the Easy Pie Crust .

Round out the main course with leaves of romaine lettuce topped with purchased guacamole and salsa; also offer rice pilaf. For dessert, spoon Kahlùa and chocolate sauce over coffee ice cream.

Our take on this soup is faithful to the classic flavors. Assorted marinated vegetables from the local Italian deli are nice to start, and wedges of almond cake with espresso are a great finish.

These cookies from the town of Prato are also known as cantucci. They are usually served with the Italian dessert wine Vin Santo.

The olive oil-and-cheese dressing is a nice alternative to drawn butter.

The dough for this bread is quite soft and moist; the loaves are tender and light. Begin making the starter a day ahead. The nutritional numbers following the recipe are based on a yield of ten slices per loaf.

Fennel seeds and Pernod, the French anise liqueur, accent this delicate marinade, named after the famous seaport. It is best with fish, shrimp or lobster tails. The recipe makes enough for one pound of fish, with some to spare for spooning over grilled fish. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.