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A classic flavor combination-chocolate and cherries-turns everyday vanilla ice cream into a special dessert. Can be prepared in 45 minutes or less, but requires additional unattended time.

A version of the famous Parisian ham-and-cheese sandwich pairs up with a classic soup.

A fresh and simple dessert that's quick to put together. The flavors develop better if it's made one day ahead.

Active time: 15 min Start to finish: 1 hr

Cioppino is San Francisco's answer to bouillabaisse and, like that famous Provencal seafood soup, is made with a variety of the freshest fish possible. In San Francisco the mixture included Dungeness crab, which adds a unique flavor, but any regional crab will do. If crab is not available, substitute another shellfish. No clams? Try mussels. The point is to treat the following recipe as a guide and use whatever looks best in the market the day you make the soup.

Osso buco is a traditional Italian dish of veal shanks simmered in a pungent tomato sauce and topped with gremolata. Ming Tsai's clever version is made with fish.

Pine nuts provide a buttery contrast to the tart capers in this sophisticated veal dish.

Syllabub—a thick, frothy dessert made of wine, sugar and cream—originated in old England. This raspberry-topped version is served at Christiana Campbell's Tavern. Begin preparing it a day before serving.

Passion-Fruit Champagne Cocktail

This modification of a classic soup uses less cream than traditional versions.

For a light alternative to traditional Thanksgiving pies, tequila-poached pears (above) provide a southwestern twist. Popular in Mexico and Central and South America, prickly pear jelly is paired with raspberries for the sauce. Serve with the Lemon Bizcochitos and dessert wine, such as Muscat.

If fresh chervil is unavailable in your area, substitute fresh basil leaves for the oil and garnish the mussels with tiny basil leaves.