Roast

Begin preparing the ribs one day ahead so that they can marinate overnight.

The fragrant roasted birds are served with a pan sauce containing whole garlic cloves. Accompany the hens with a crusty garlic bread to mop up the sauce, and pour a light Chianti throughout the meal.

Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.

At '21' wild Scottish pheasant is served in season (November through January). The rest of the year, free-range farm-raised pheasant is offered.

These versatile roasted tomatoes are not only delicious in the stew but would also be great tossed with pasta or spooned over bread.

Can be prepared in 45 minutes or less.

The broth can be served on its own as a light starter with or without the vegetables in it. It can also be used in recipes calling for canned vegetable broth.

Old-fashioned meat loaf gets a new lease on life in this recipe. Use the processor to chop leftover ham (or some purchased ham) for this flavorful loaf. Serve this with mashed potoates, corn bread, buttered peas, and a favorite beer or dry red wine.

For trained foragers, the autumn forests around Lancaster, Pennsylvania, yield an abundant wild mushroom crop. Celebrate the harvest with this succulent pork roast, accented with mustard, another typical ingredient of the region. Begin the meal with a relish platter, and offer an American Pinot Noir or beer.

Dill and arugula complement this lovely salad.

This recipe is used to prepare Cod Cannelloni with Swiss Chard and Roasted Peppers .