Bon Appétit

This rich and creamy fudge is a snap to prepare. For a special gift, associate food editor (and resident chocolate expert) Sarah Tenaglia sets the fudge in gold foil cups and packs them in white boxes tied up with French silk ribbon.

At the Princeville Hotel on the Hawaiian Island of Kauai, a mixture of dried and fresh fruits is used to fill the pork. Begin preparing this dish one day before serving.

Using a low-fat cheese such as feta makes for a rich but lean topping. The newer feta cheeses with sun-dried tomatoes and basil are especially good.

Begin with melon slices and prosciutto; alongside the soup, serve baguette slices with a garlic and herb cheese spread, then offer macaroons and apricots afterward.

The upside-down cake—so popular in the fifties and sixties—has been making a come-back lately. This version has a banana, walnut and maple topping, and tender cake.

This simple and elegant starter is excellent with Sauvignon Blanc.

The peach and mustard glaze gives this dish a sweet-tart flavor.

Pass extra salsa at the table.

Two layers of tender orange sponge cake are embellished with a rich orange and honey chocolate glaze. Any leftover chocolate glaze can be chilled, rolled into small rounds and kept refrigerated to serve as truffles with coffee or tea.

Here is an old southern favorite that is delicious as a condiment or great added to tuna, chicken and shrimp salads. Begin preparing the pickles at least three days before you plan to serve them.

Arugula adds zip to this creamy risotto.

Pressing potatoes through a food mill or ricer gives them a fabulous texture. But they're just as delicious simply mashed.