This is a breeze to make, pretty to look at and a fun way to serve, basically, store-bought sorbets. Embellish slices with a rich chocolate sauce or berry coulis. Be sure to layer the sorbets and ice cream for the most striking contrast -- for instance, don’t put the lemon sorbet next to the vanilla ice cream!

This is chocolate pudding for adults: dark, rich and thick, with a restrained sweetness. A little goes a long way. If you don’t have Cognac, try Grand Marnier, Frangelico, framboise, you name it. Serve this in the prettiest or most sophisticated little ramekins you can find.

This is beautiful recipe from a gorgeous cookbook. The Waldorf-Astoria Cookbook, by John Doherty, is full of beautiful photographs and well-written history about this famous hotel. The recipes are as luxurious as the place they originated.