Wine

Croûte Forestière This is based on a croûte forestière I tasted at the Bois Gourmand restaurant outside Champagnole, in the heart of the mountainous Jura region in France. The restaurant is known in the area for its regional specialties, and this was an intriguing interpretation of the typical croûte forestière which is made entirely with morels.

Baby pineapples that have been hollowed out make beautiful serving shells for this granita. These pineapples are available at specialty produce markets.

Can be prepared in 45 minutes or less.

Avgolemono, a classic Greek sauce flavored with lemon juice and thickened with eggs, adds richness to the tender stewed chicken in this outstanding main course. Pour a chilled Chardonnay, and offer purchased baklava for dessert. See how to joint a chicken.

The French often serve flavored wine as an aperitif. This one has a base of red wine infused with orange, lemon, vanilla and cloves; it is later mixed with raspberry brandy and sugar. The drink is best at cool room temperature, accompanied by nibbles such as olives, almonds and crudités. It also makes an excellent Christmas present—just double or triple the recipe, and pour the drink into pretty bottles. Be sure to begin the "winemaking" process at least three weeks before you plan to have the wine or give it as a gift.

I find that littlenecks or tiny cockles are the best shellfish for this dish, because they are delicate. Tarragon complements them, as does parsley or dill.

After experiencing a dazzling meal and the gracious hospitality of Martín Berasategui, one of the top Basque chefs, at the restaurant that bears his name in Lasarte-Oria, he gave us a final taste of his talent in a wonderfully refreshing granizado de cava. The following concoction I devised is very nearly the same, and surprisingly simple.

Osso buco is a traditional Italian dish of veal shanks simmered in a pungent tomato sauce and topped with gremolata. Ming Tsai's clever version is made with fish.

This refreshing and truly sparkling dessert adds glamour to any summer dinner. If you can't find Prosecco, use any fruity sparkling wine, such as Asti Spumante.

Rick Rodgers, cookbook author and teacher, says, "The inspiration for this recipe came to me one Thanksgiving when my friends and I were sipping mugs of mulled wine while preparing dinner. I was doing a basic cranberry sauce and tossed in a bit of the spiced wine. The result was a fabulous mix of sweet and spice—and I've been making it this way every year since."

The tender nut crust and a vanilla bean syrup make these cheesecake-like tartlets extra special. Top with more nuts, if you like.

Fresh fennel, fennel seeds and the anise-flavored liqueur Pernod are combined here.