Red Wine

The Abruzzese of Italy love hot peppers and delight in food that has a bit of a kick. In this rich pork stew, called spezzantino dimaiale alla'abruzzese, red bell peppers add sweetness and balance the heat. Some versions of this recipe use chopped rosemary instead of fennel seed.

Editor's note: This recipe is from chef Wolfgang Puck. Braising is a great way to coax tenderness from tough cuts of meat. The term applies when the main ingredient is a relatively large cut and the amount of liquid is relatively small. The moist, gentle heat gradually breaks down the meat to melting softness while releasing the big flavor that hardworking muscles develop. Beef brisket is one of my favorite candidates. The cut comes from just under the first five ribs, behind the foreshank. Large and stringy, brisket is usually sold cut into halves, one relatively square and the other tapering to a point. Both are delicious, but the point cut, as it is known, has more flavor because it is slightly fattier. Here I braise the meat in a combination of beef broth and red wine, with aromatic root vegetables and dried apricots, a popular Eastern European flourish.

The kitchen was the domain of Miraglia Eriquez's grandmother, but this recipe was her grandfather's specialty. Sitting at the dining table, Poppy, as he was known, would peel and cut oranges, toss the pieces into glasses, and cover them with red wine. After the oranges soaked up and sweetened the wine, he would eat forkfuls of the fruit, then down the drink. It was—and is—the perfect prelude to dessert.

(Salade Tiede aux Oeufs en Meurette) Two grand bistro classics meet here: the frisée aux lardons salad with a poached egg, and oeufs en meurette (poached eggs in a red-wine sauce). Frisée, with its slightly bitter flavor and sturdy but delicate texture, stands up beautifully to the rich, concentrated sauce and the warm poached egg.

This full-bodied stew will bring the crowd running when you lift the lid. First, pieces of chuck are browned to develop their flavor, then they’re braised in a red-wine beef broth. Adding the potatoes and carrots toward the end of cooking keeps their character and color bright.

An impressive roast. Irish whiskey adds complexity to the gravy, which was inspired by steak au poivre. Plan to make and chill the stuffing one day ahead. There will be only a small amount of stuffing for each person, but it's so rich and flavorful that you won't need more.

This recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City. Though sangria is typically made in larger batches, Freeman demonstrates that it can also be concocted right in the glass for a single serving. When it comes to ingredients, he eschews the fancy add-ons found in many recipes, instead sticking to a simple formula of Spanish wine (ideally a young Rioja), Spanish brandy, and lemon juice. If you prefer, sugar can be added to taste, and different light red wines, citrus juices, and brandies substituted.

The flavor of the wine looms large in this meaty braise, lending an extraordinary savoriness to the melt-in-your-mouth carrots.

The secret to making this dish so stunningly delicious is duck fat. Puréeing the sauce emulsifies the fat, which, along with the moist duck meat, adds an irreplaceable element of richness.

Wine and dried fruit bring a sweet richness to this humble cut of meat.

Prunes take on a velvety texture in this Port sauce. The resulting syrup is silky and sweet, with a tropical vanilla fragrance.

Châteaubriand, the classic steak for two made from a center-cut filet, requires little dressing up. Like most high-quality cuts, it's best cooked rare to medium. Serve with sautéed julienned vegetables.

Browning the lamb shanks helps seal in the juices when they braise.

We heart this dish. Pomegranate may protect your arteries against LDL ("bad") cholesterol.

The broiled disks of polenta in this dish bring to mind an extra-delicious version of johnnycakes, topped with a hearty, savory ragout that's ready before you know it.