Marsala

This hearty winter entrée can be prepared several days ahead. Veal brisket is the boned veal breast. If you don't have a roasting pan large enough to hold both briskets, divide the ingredients in half and bake in two pans. If the veal is difficult to find, substitute one 5-pound flat-cut beef brisket and roast until tender, about 3 1/2 hours. Leftovers freeze well and make great sandwiches.

Zabaglione, the Italian custard made of egg yolks, Marsala and sugar, is used as a frozen filling for a crunchy macaroon crust.

A sophisticated finale that's easier than pie. If you have a little extra time, you might make your own pastry shell.

Filled with raisins and brown sugar and baked in Marsala and cider, these apples make a warming ending to the meal. Accompany them with vanilla ice cream and some purchased almond biscotti.

This delicate cake can be prepared a day before serving. Try this easy orange sauce over ice cream, too.

Whole eggs, angel food cake, light cream cheese and light sour cream bring the calorie count of this Italian dessert way down.

In this easy salad, salty prosciutto contrasts with peppery arugula and cooling mango. Can be prepared in 45 minutes or less, but requires additional unattended time.