Bon Appétit

This preparation can be served in scallop-shell dishes for an impressive main course.

This tart was inspired by a specialty of the Engadine region of Switzerland. It has golden layers of puff pastry that surround a honey, caramel and walnut filling.

Great with beef stew or any other dish that has lots of gravy.

Simmering the yams fills them with flavor and yields a lovely coating.

Here's a colorful make-ahead starter that's perfect for entertaining. Serve this bistro tradition-called assiette de crudité-with a baguette and butter.

Toasted pecans and shaved Parmesan accent this lovely starter.

Low-fat milk is the base for the cream sauce in this homey main course.

This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.

An entrée from Bar Italia, St. Louis, Missouri. Herbed breadcrumbs top it off nicely.

From the Bay View Restaurant at The Inn at the Tides, where these cakes are served with a chopped tomato and basil salad.

This recipe originally accompanied Scallops and Spinach Fettucine with Red Bell Pepper Cream Sauce.

Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.