Wine

This is similar to the classic veal osso buco. Capocollo or pancetta (available at Italian delis) adds a nice smokiness. Serve this over noodles, mashed potatoes, or polenta. Market tip: Small lamb shanks won't do — they're mainly bone — so get the largest, meatiest ones you can find (about 1 to 1 1/4 pounds each).

This German drink, called Grossmutters Punsch (Grandmother's Punch), is usually enjoyed warm at midnight on Christmas Eve. It can also be served as a refreshing chilled drink. For a festive touch, add a cinnamon stick to each glass.

Braised pork shoulder, spicy Italian sausage, and pancetta enrich the tomato sauce. Dried crushed red pepper kicks up the heat.

Can be prepared in 45 minutes or less.

The port cities of Normandy-Caen among them-offer almost endless choices for fall menu planning. For this satisfying stew, the natural bounty of Normandy's waters, the rich cream of its pasturelands and its distinctive apple-based brandy called Calvados are combined with savory root vegetables from the local harvest. Start out with your favorite pâté and some cornichons, and serve a crusty baguette with the stew. Pour a white Burgundy or hard cider.

The juices from any roast—poultry or meat—caramelize in the pan, leaving a residue of brown glaze with intense flavor. In the process called "deglazing," we melt these brown bits in hot liquid (wine, stock, and/or water), to create a quick sauce of concentrated natural essences. Make this pan sauce for either of our roast chickens.

Ideally, the sweet wine in the marinade should be Muscat, a famous Samos wine.

This recipe is an accompaniment for Mascarpone Cheesecake with Quince Compote .

Active time: 1 3/4 hr Start to finish: 4 1/4 hr (includes making stock and rouille)

Spoon these cherries over ice cream or pound cake, or serve them topped with whipped cream and biscotti.

This is like a frozen mousse, which helps explain its name: semifreddo, or "half-frozen." Start preparation a day ahead.

Can be prepared in 45 minutes or less.

This Italian-style stew — called cioppino — makes a hearty supper. Serve it with a green salad, garlic bread and a crisp white wine.

Haricots verts (small, thin French green beans) would also be nice as a side dish, but regular green beans would be fine, too.

Traditionally used for poaching seafood, court bouillon (French for "quick broth") is an aromatic stock made with vegetables and herbs. Wine, lemon juice, or vinegar is often added. Can be prepared in 45 minutes or less.