Cinnamon

Honey, brandy and spices enhance purchased marmalade for an easy-to-make gift.

These get a lift from allspice, too.

This is equally good served warm or cold. If you prefer it cold, begin preparing the dessert well ahead so that it has time to chill.

We ordered our lamb chops ahead to allow time for the butcher to french them to the eye (to trim them of all fat and scrape the rib bone clean). This not only makes for a nice presentation but also makes it much easier for guests to pick them up. Our chops, purchased from a fancy Manhattan butcher, cost $400 and were by far the most expensive part of this wedding menu. Sounds like a lot, we know, but just think what a caterer would charge. Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.

A refreshing finale to a healthful dinner.

Pasta chi Civa is traditionally served during Carnilivari (Mardi Gras) in Polizzi Generosa to fortify the revelers.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

This traditional New Orleans drink was apparently first developed during Prohibition at the famous eatery Antoine's. Customers were able to enjoy alcohol in a Cognac-laced coffee disguised in a pedestal coffee cup especially designed by the chef.

Mulled wine is also known as vin chaud and glühwein. In the past, the drink was usually served in a pewter mug and often heated with a red-hot poker.

Freshly grinding the cinnamon—in an electric coffee/spice grinder—takes this breakfast ring to the next level.

This dessert traditionally should have twelve different fruits to represent the Apostles. But as long as you have a good variety, it will be delicious.