Red Wine

This lovely dessert combines the flavors of cherries jubilee in an easier rendition of the classic recipe.

This hearty dish comes from Havesathe de Havixhorst in the Drenthe Province in De Wijk, the Netherlands.

This Portuguese classic cooked in the style of the Ribatejo region, consists of pork and shellfish in a red wine sauce. The recipe comes from Antonio's restaurant, in New Bedford, Massachusetts, where they accompany the stew with fried potatoes.

More supermarkets are carrying fresh rabbit, as people rediscover its delicate flavor. Braising helps to keep it moist and tender. If you have trouble finding rabbit, however, you can substitute bone-in chicken, skin removed.

If you are using a single 12-inch nonstick skillet for this recipe, make the red cabbage and onions first. Transfer to a heated serving bowl and cover to keep warm, then clean skillet and cook salmon. Active time: 1 hr Start to finish: 1 hr

What to drink: Sangiovese wines are a classic pairing with robust pasta dishes. Try the Cantina di Montalcino 1999 Poggio del Sasso, a good-value Super Tuscan.

Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat from surface after chilling.

Serve this zesty pasta with a salad of tossed winter greens sprinkled with shaved Parmesan or Asiago cheese, and a basket of seeded country Italian bread. Finish with orange sorbet and chocolate biscotti.

You may have to ask your butcher to reserve the marrow bones for this luxurious main course , but the result is well worth the effort. Roasted potatoes and steamed spinach make perfect accompaniments. Begin preparing this a day ahead.

During hard times, luxury cuts like steaks and chops give way to humbler ones. None are humbler than the oxtail, and all across the country, depression-era cooks made much of it, frequently in soup. Even in these days, when humble cuts have become restaurant menu stars, soup is still a good way to go with oxtails. Simmering them slowly with garlic and vegetables in red wine yields a rich broth and tender, succulent meat, making a lavish feast for us all.

Here's a fresh take on the classic combination of fruit and cheese. Placing parchment on top of the pears as they are poaching helps keep them moist and submerged in the poaching liquid.

Beurre blanc — "white butter" — is the classic French sauce made with a reduction of vinegar, white wine and shallots. Beurre rouge is a colorful sibling, made here with a combination of red wine vinegar and red wine, which give the sauce a nice tang.