Sherry

This recipe was created to accompany Blue Cheese and Walnut Soufflés with Red Pepper Vinaigrette . Can be prepared in 45 minutes or less.

Terrines — molded preparations of meat, fish, or vegetables — are wonderfully rich and dense. This chicken variation, with a fraction of the calories and fat of a traditional terrine, draws its structure and moistness from aspic and its lively seasonings from China. To accompany it, try Japanese soba noodles — their springy texture contrasts with the terrine's smooth gel and tender chicken — and fast-cooked snow peas , for crunch.

This is a tasty dish for a tapas party, but I also like it served with greens alongside warm lentils for lunch. Spanish fresh pork sausage is flavored with garlic and oregano, but any sweet pork link sausage can be used for this recipe.

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.

This variation on the Chinese classic incorporates jícama, which retains the crisp texture of water chestnuts even when cooked.

The two-pronged cooking method used for these wings —incorporating both braising and deep-frying — is a takeoff on the Chinese technique of steaming, then frying. We think it keeps the meat unbelievably tender while getting the skin supercrispy. Be sure to allow 2 hours for the wings to marinate.

Can be prepared in 45 minutes or less.

Fragrant five-spice powder enhances the Asian accent in this marinade. Use it to marinate beef or chicken, and brush with the marinated while grilling. It is also delicious with seafood, but only needs to be brushed on during grilling. The recipe makes enough to marinate one pound of meat, poultry or seafood, with some left over to pass alongside. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

In classic Chinese cooking, noodles destined for soup are cooked separately and added at the last minute so that the starch from the pasta doesn't cloud the broth. Because we were aiming for a rib-sticking dish, we broke with tradition and cooked the noodles right in the stock, allowing the starch to thicken the soup slightly.

This dish is wonderful served with mashed potatoes.

"Once a week, I go to the farmers' market in Santa Monica and purchase fresh produce, including a variety of wild mushrooms," say Vilma Rozansky of Los Angeles, California. "I developed this risotto recipe around their earthy flavors. The dish can be a satisfying starter or a meatless entré e." Vilma uses mushroom broth, but we substituted vegetable broth because it's more widely available.

Midweek suggestions are thick-cut fries, sautéed mushrooms and peppermint-stick ice cream. For a touch of glamour, begin with Champagne and caviar, offer roasted potatoes and spinach soufflé with the steak, and have chocolate truffles afterward.