Red Wine

The White Horse tavern accompanies this with lightly sautéed swiss chard.

If you can't find fresh porcini mushrooms, buy whole frozen ones, defrost them in the fridge, and drain them on paper towels. Then roast them, uncovered, until tender and golden brown (and for about half the time as the fresh ones). As a last resort, other exotic fresh mushrooms mixed with reconstituted dried porcini would provide the body and flavor the dish needs. (Avoid dried porcini that are broken up.) Pair this dish with a few risotto cakes to make a main course.

These chicken wings need to marinate for at least 8 hours — we recommend putting them in the refrigerator before you go to bed so they'll be ready for roasting the next day. The deep, almost beeflike flavor of these wings comes from the red wine in the marinade; both the wings and the mayonnaise get a boost from the Spanish smoked paprika.

"My husband, Andreas, is from Crete," writes Yolanda Paterakis, "and we have a vacation home on the Greek island of Euboea in the Aegean Sea. No matter where we are, we love to entertain our two children, our three grandchildren, and scores of friends. People often come over in the evening for mezedes and ouzo. For these get-togethers, I always prepare quick, simple dishes because my busy schedule demands it; I write children's and travel books, and I'm the general secretary of the National Society of Greek Writers. I've often thought that cooking is like writing a story — always best when you put your heart into it."

Active time: 30 min Start to finish: 30 min

Renoir chef Alex Stratta serves this dish over mashed potatoes flavored with horseradish.

Osso Buco You can begin making the risotto that accompanies this osso buco while the sauce for the veal is reducing. Active time: 1 hr Start to finish: 4 hr

This sauce is basted on the meat as it grills. It would also be great served alongside; the recipe doubles easily.

Pitted prunes replace the more customary mushrooms in this delicious variation.

The ultimate Danish holiday dish from chef Torben Jensen of Gråbrødre Torv 21 restaurant.

(Ciliege al Vino Rosso) Wine is as much a religion in Tuscany as food is, and rare is the table that is set without a bottle of the local vintage. Wine is also an ingredient in sauces, stews and even sweets. Fruit simmered in wine is a common dessert in the region, and cherries are the fruit of choice during their short summer season.

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.