Bon Appétit

Slicing this sturdy cut of beef very thinly after grilling makes it more tender. What to drink: Spicy, jammy Zinfandel from California pairs beautifully with barbecue — as does pale ale.

One buttercream base makes two frosting flavors. Vanilla tops the orange cupcakes , and almond tops the devil's food . Be sure to use unsprayed (nontoxic) roses for decoration.

Based on a recipe passed down from Anna Pump's Danish grandmother, this European-style potato salad is dressed with a mustardy vinaigrette along with capers, chives, and fresh parsley.

Adobo — a paste made with chiles, spices, and vinegar or sometimes citrus juice — is a flavoring agent found throughout the Spanish-speaking world. This variation with paprika and rosemary serves as the seasoning rub for the meat.

Hoisin sauce is sold at Asian markets and in the Asian foods section of most supermarkets.

This distinctive fat-free drink is a great change of pace from coffee or tea.

Marty Rosencranz of River Vale, New Jersey, writes: "Even though I am a professional chef — at the Valley Brook Golf Club in New Jersey — when I cook at home I make dishes that are good but fast. The warm steak sandwich is one of the best things to eat for lunch on a cold day." Croissant steak sandwiches with caramelized onions and horseradish mayonnaise Although this sandwich tastes great with a croissant, any bread can be used.

Rosemary sprigs double as flavoring agents and skewers in this beautiful hors d'oeuvre. Only half of the pesto is used for this recipe; toss the remainder with pasta or spread thinly on crostini or grilled chicken breasts. What to drink: Pinot Grigio.

Start the gravlax at least two days in advance (the sauce can also be prepared ahead of time, leaving just quick assembly on the day of the party). What to drink: Champagne (or sparkling wine) is a classic aperitif, and versatile enough to pair nicely with the salmon's slightly sweet mustard sauce as well as with the rich Foie Gras and Cream Eggs .

These are great with maple syrup, honey, marmalade, or even cottage cheese.

Using stale pita will keep the bread from getting soggy in the salad.