Cognac

This very ancient dish of pickled salmon is of Swedish origin, and considered by a great many Scandinavians to be superior to smoked salmon. It must be made with fresh fish that has never been frozen, and with a plentiful supply of fresh dill weed.

June is fresh apricot season, but there are always a few that just won't seem to ripen. This dessert makes good use of those hard apricots.

It's hard to believe that something so delectable can be made so quickly. For a showy presentation, add the Cognac to the sauce and heat gently without stirring it in. Ignite with a match and spoon the flaming sauce over the ice cream.

Can be prepared in 45 minutes or less.

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.

We've combined two holiday heavy hitters — chestnut stuffing and sausage stuffing — into one delicious dish. We call for bacon in addition to fresh pork to bring in a bit of smokiness.

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.

Active time: 5 min Start to finish: 30 min

"I've always taken a scientific, as well as an artistic, approach to food," writes Mark Van Wye of Rio de Janeiro, Brazil. "My family dined out a lot when I was young, and I became an adventurous eater. I would try anything and everything, and eventually I'd attempt to re-create those restaurant dishes at home. I never asked for recipes; I liked the detective work and the sense of discovery as I experimented with ingredients, just as a novice painter learns by copying the masters." Look for green peppercorns where capers and pickles are sold in the supermarket. (They're also good in salad dressings.)

Definitely not Ye Olde English Classic, but very delicious and very contemporary. Using store-bought sponge cake (ask for it at your supermarket bakery) or pound cakes simplifies assembly.

Serve Cabernet Sauvignon with the steaks.