Wine

Italian risotto, traditionally served as an appetizer, makes a great vegetarian meal when served with a salad. In this recipe, butter and cream have been replaced with a flavorful mushroom broth. Porcini mushrooms and Arborio rice are available at Italian markets, specialty food stores and some supermarkets.

You can use good, strong chicken stock for this recipe instead of homemade duck stock — it won't be as rich, but it's better than not cooking the dish at all as it is heavenly!

An accompaniment to <epi:recipelink id="13198">Spiced Venison Steaks</epi:recipelink>

Chestnuts are harvested in the area around Alba and figure in many savory and sweet dishes there, particularly stews like this ragout. Gathered after they have fallen, chestnuts are traditionally served with game, but they also pair well with veal-another staple of northern Italian cuisine. If fresh chestnuts are unavailable, roasted vacuum-packed chestnuts-sold in jars in the specialty foods section of many supermarkets-can be used. Supply crusty bread for soaking up the juices. Accompany with a radicchio and escarole salad, and uncork a Barolo.

This Dijon favorite goes well with french fries. Offer a red or white Burgundy.

A version of the famous Parisian ham-and-cheese sandwich pairs up with a classic soup.

A fresh and simple dessert that's quick to put together. The flavors develop better if it's made one day ahead.

Active time: 15 min Start to finish: 1 hr

Syllabub—a thick, frothy dessert made of wine, sugar and cream—originated in old England. This raspberry-topped version is served at Christiana Campbell's Tavern. Begin preparing it a day before serving.

Passion-Fruit Champagne Cocktail

This modification of a classic soup uses less cream than traditional versions.

Can be prepared in 45 minutes or less.