Beverages

Start this at least one day before serving.

Active time: 15 min Start to finish: 1 1/2 hr

Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

For convenience, chill these individual eggless custards overnight before serving. The sauce can also be made a day ahead.

Chestnuts are harvested in the area around Alba and figure in many savory and sweet dishes there, particularly stews like this ragout. Gathered after they have fallen, chestnuts are traditionally served with game, but they also pair well with veal-another staple of northern Italian cuisine. If fresh chestnuts are unavailable, roasted vacuum-packed chestnuts-sold in jars in the specialty foods section of many supermarkets-can be used. Supply crusty bread for soaking up the juices. Accompany with a radicchio and escarole salad, and uncork a Barolo.

This Dijon favorite goes well with french fries. Offer a red or white Burgundy.

Can be prepared in 45 minutes or less, but requires additional unattended time.

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.