Fig

This is like a frozen mousse, which helps explain its name: semifreddo, or "half-frozen." Start preparation a day ahead.

Top this with dollops of chilled whipped cream or scoops of vanilla ice cream.

This condiment goes well with Stilton cheese or smoked meats. It also makes a great dessert when topped with yogurt or crème fraîche. Active time: 10 min Start to finish: 1 3/4 hr

Gail W. Dorsey of Lynnfield, Massachusetts, writes: "Fresh figs were featured in an unusual appetizer at The Gatehouse Restaurant in Providence, Rhode Island. The figs were stuffed with cheese, wrapped in phyllo, and served with two sauces. They would make an impressive starter for a dinner party." This is terrific made with fresh figs when they're in season. But dried ones, which are readily available year-round, work well, too.

This is a simple, delicious dessert that also makes a warming and special brunch dish or breakfast. Although many baked-apple recipes are on the lean side (my mother always ate them when she was dieting), my version is luxurious yet still homey. I stuff the apples with a mix of brown sugar, dried fruit, and nuts, then bake them in a sauce of apple cider, maple syrup, and plenty of butter, which cooks down to a rich, thick glaze. I like to use Cortlands here because of their good squat shape and their complex fruity flavor, but any firm, tart baking apple will do.

Dja'jeh Burd'aan b'Teen Dja'jeh Burd'aan b'Teen is particularly liked by children because of the sweet, familiar flavor of orange juice. Serve over white rice. The dish tastes even better reheated the next day, once the chicken has marinated in the juice and spices.

Active time: 30 min Start to finish: 1 1/4 hr

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.

This was one of those invented-while-walking-up-and-down-the-aisles-of-the-supermarket dishes; the thought process in it is a good example of how one uses taste elements to design a dish. It was a cold day and the idea of a hearty pork roast conjured up some equally substantial lentils. Then the hard salami and figs suggested themselves for salt and balancing sweetness. We figured the bulbiness of the onions would pull up all of the strong tastes in the wild palate of this recipe. Serve with lentil stew.

Dried Fruit and Nut Paste The Passover meal typically includes haroseth, which symbolizes the mortar used by Israelite slaves in Egypt. Recipes can vary greatly, depending on the country of origin. Haroseth is used as a condiment — almost like a chutney — and would be good with many kinds of roasted meat or poultry. This spicy version is based on a recipe from Yemen. Active time: 20 min Start to finish: 20 min

To accompany Frozen Nougat Terrine .

This recipe can be prepared in 45 minutes or less.

The perennial Christmas gift gets a luscious face-lift in this impressive cake. We guarantee that it won't get shuffled around, and no one will make any jokes about it. Store the cake in the refrigerate for up to three weeks before giving. Wrap it in some red or green cellophane, and present it in a decorative box (a hatbox is fun) tied with a big, bright bow.