Red 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>

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

For this rustic French meal, start with mixed greens dressed with lemon vinaigrette; serve new potatoes tossed in butter and parsley with the beef; and end with plum tarts topped with whipped cream. Can be prepared in 45 minutes or less.

Fresh herbs and pancetta (Italian cured bacon) blanket the pork before it goes into the oven. Ask the butcher to tie the two loins to hold their shape. Begin marinating the meat one day before serving. What to drink: Open a few bottles of spicy Zinfandel or hearty Bordeaux to place on the buffet table.

Here's an updated coq au vin that's from Fringale in San Francisco.

An old-school ice cream scoop turns out beautiful curls of melon; the pink peppercorn and bay–infused wine syrup keeps things interesting.

The slight sweetness of the pomegranate jus complements the peppery spice rub on the veal. The chef likes to serve these with a mélange of vegetables such as pearl onions, baby beets, and asparagus.

Can be prepared in 45 minutes or less.

This recipe was created to accompany Grilled Veal Chops with Morel Sauce . Fresh morels, veal stock, or demiglace are available at specialty foods shops.

Order the lamb from your butcher, and buy the pomegranate juice at a Middle Eastern market or at a natural foods store. Begin preparing this richly flavored main course one day ahead.

Ask your butcher to remove the large bone from the leg of lamb, leaving the shank bone intact. Begin preparing this main course a day ahead. Team it with carrots, French bread and some Cabernet Sauvignon. When your guests have finished the lamb, serve a mixed green salad. For dessert, offer purchased pear sorbet and biscotti and serve with cups of espresso.