Red Wine

This is a special party dish, elegant and costly. Select large Chateaubriands of about 1 pound each per serving. Buy marrow bones and have the butcher cut them so the marrow can be extracted in one piece.

My grandmother Mignon Smith estimates that this tamale pie recipe is at least 40 years old. She's been making it for us for years.

It's worth the extra effort to make this rich stock; the slow-simmered taste produces a sauce that far exceeds any made with canned beef broth. This recipe is an accompaniment for Standing Rib Roast with Rosemary-Thyme Crust .

This main dish, made by chef Bryan Webb of Hilaire in London; is terrific over mashed potatoes.

Mulled wine is also known as vin chaud and glühwein. In the past, the drink was usually served in a pewter mug and often heated with a red-hot poker.

The hearty sauce is also great over couscous.

Serve white rice with saffron on the side, and orange sorbet topped with chocolate shavings for dessert. Look for the herbes de Provence in the spice aisle at the market.

At New York's Nosmo King (the name is a clever twist on "no smoking"), Alan Harding does a terrific job of cooking upscale food with almost entirely organic ingredients.

Be sure to start the brisket at least a day before you plan on serving it - although it can be made up to three days ahead.

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.

A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.