Wine

(POLLO ALLA MARENGO) On June 14, 1800, Napoléon Bonaparte defeated the Austrians at Marengo, a village in southeast Piedmont. The town has given its name to this chicken dish, which was cooked on the battlefield by Dunand, chef to Napoléon. It is still served throughout the area-as well as in France-and is often made with veal. Serve with lots of bread to soak up the juices; uncork a velvety red Barbaresco.

For a low-fat entrèe, be sure to remove all visible fat and membrane from the veal shanks. Tie them to retain a nice shape.

Serve this flavorful saffron-scented dish as either an appetizer or a main course.

A flavorful turkey prepared in an interesting way. It is soaked in brine, which helps tenderize the bird, and then rubbed with a citrus-thyme butter. The butter keeps the turkey moist and also enriches the pan drippings for the gravy. The stuffing borrows from the long tradition of corn breads in America. Be sure to make the Giblet Broth before you start roasting the turkey. Pour hard cider throughout dinner. Watch how to prepare and carve your bird with our streaming video demonstration.

Uncork a Cabernet Sauvignon or Burgundy to serve with dinner.

A nice dressing for greens or coleslaw.

This is a delicate onion soup, a nice change from the heartier types which are so well known.

(PESCE ALL' ACQUA PAZZA) The fanciful name of this dish derives from the "crazy" way the cooking water is transformed into a flavorful sauce.

Porcini and shiitake mushrooms are the delicious difference in this fondue. Other varieties would work well, too.

A simple but flavorful poultry main course.

At the beach in Malta, the locals eat fried rabbit, rather than burgers, with fries. I've adapted the recipe by using chicken and sweetening the gravy with a touch of honey.

The 1766 Tavern at Beekman Arms teams this delicious steak with grilled onion rings.

Active time: 1 1/2 hr Start to finish: 5 1/2 hr