New Years

This recipe originally accompanied Flourless Chocolate Cake with Chocolate Glaze .

Domestic golden whitefish roe, much of which comes from the Great Lakes region, can also be used.

Hoppin' John is a traditional southern dish of black-eyed peas and salt pork served with rice. Here, it's a risotto dotted with black-eyed peas and flavored with bacon and pancetta. This is an unconventional method for making risotto — rather than slowly adding hot stock to the rice, Rollins adds it, unheated, in just 2 batches. This will allow you more time for preparing the chops that go along with it.

Serve these pancakes immediately, since they do not keep well in a warm oven.

The creation of chef Monique Barbeau of Fullers at the Sheraton Seattle Hotel & Towers. Serve the terrine as an appetizer with toasted bread, or as a cheese course accompanied with a glass of Port.

Here's a modern spin on blini, the buckwheat pancakes that are a classic for caviar. Also topping them with smoked salmon is a delightful way to gild the lily.

This is quick, easy and delicious - the perfect addition to a holiday buffet.

By the seventies, Julia Child, through her books and television shows, had made French food accessible, and the Cuisinart, introduced in 1973, made many of the cuisine’s more complicated techniques quick and simple. As a result, pâté became increasingly popular, and remains so today.

Celebrate with a bottle of Champagne.

Also known as a Champagne Cocktail.

The bright green of the fried asparagus with the yellow egg sauce and the orange salmon roe topping makes a colorful display.

This pâté is neither easy nor inexpensive, but when you are looking for a tour de force, it is a gorgeous thing. If you feel the urge to simplify, omit the topping, but frankly, the pâté won't be quite as impressive without it, and you also won't have the exquisite contrast of the parsley and the crunchy almonds.

Ciro Verde of Da Ciro restaurant in New York makes great thin, crispy-crust pizzas. One Saturday at i Trulli restaurant Ciro gave us a pizzamaking lesson. He told us how he had learned to make pizza in Naples and gave us pointers on how best to use a wood-burning oven and how to improve our technique. A highlight of this session was Ciro's recipe for this tasty pie stuffed with robiola cheese and drizzled with truffle oil, which he claims to have invented. First, the dough is flattened with a rolling pin to elminate air pockets. Then the dough is pierced with a docker, an instrument that punctures the dough and helps to prevent it from puffing up too much in the oven. The flattened disk of dough is baked without any topping. When it is partially done, it is removed from the oven, split in half, and spread with cheese, then baked a second time until brown. Just before serving, the pie is drizzled with truffle oil. Since it is so rich, we like it best cut into wedges as an appetizer. Robiola is creamy cow's milk cheese. Soft fresh goat cheese is a good substitute. If you don't have truffle oil, which is available at many gourmet shops, the pizza will taste great anyway.

Can be prepared in 45 minutes or less.