Gourmet

My recipe was adapted from Julia Child's Mastering the Art of French Cooking. I've changed the meats (a lot) and the seasonings (a bit). I've also tinkered with cooking times and sequence.

The raita — a type of Indian yogurt sauce — makes a terrific dip for the rolls. A cilantro raita seemed right for this global menu because cilantro is one of the most widely used herbs in the world.

No cooking required for this dessert that needs to be assembled at least 24 hours—and up to three days—in advance.

This is a variation on the classic New Orleans dessert bananas Foster, created by chef Paul Blange at Brennan's Restaurant. To save time, you can use store-bought premium vanilla or butter pecan ice cream instead of homemade. Active time: 1 hr Start to finish: 5 hr (includes making ice cream)

Active time: 20 min Start to finish: 35 min

Active time: 20 min Start to finish: 25 min

Active time: 30 min Start to finish: 4 3/4 hr (includes thawing dough)

To prevent the caramelized peaches from sticking to the parchment paper, unmold these flavorful little cakes while they're still warm. Active time: 50 min Start to finish: 1 1/4 hr

Active time: 30 min Start to finish: 1 hr

Hot pepper jelly is an unexpected taste that picks up the sweetness of the corn and cornmeal. Active time: 45 min Start to finish: 1 3/4 hr

Active time: 15 min Start to finish: 25 min

Most turkey breasts are sold with the bone and skin still attached. Another option is to ask your butcher to bone it for you — the weight of the turkey breast without the bone should be 4 to 5 pounds.

Though fresh horseradish is in season around Easter, you can substitute drained bottled horseradish. We recommend using the cooked beets left over from the pickled quail egg recipe , but if you're not making the eggs, you can substitute canned beets.