Wine

If you don't believe the saying that the whole is greater than the sum of its parts, this simple yet incredibly good sorbet is proof positive that it can be true. This is my all-time favorite sorbet.

Sweet crabmeat and sweet peas make a great match in this springlike risotto.

This festive bubbly white sangria comes with a snack: Each glass is filled with sweet, fresh fruit. The recipe calls for Licor43, a Spanish liqueur that's flavored with vanilla.

For chicken and turkey cutlets, boneless pork chops and tenderloin, steaks, and burgers. You can't offer a series of pan sauces without a mushroom one. I have chosen shiitakes, since they sauté more quickly than other mushrooms. Rather than using cream or butter, enrich this sauce with fresh goat cheese.

Although the method is very similar to the classic marinated and fried chickens of France, the marinade here has a particularly Greek aroma with its oregano, juniper berries, and coriander seeds. The marinade is also lovely on grilled chicken.

I make this for a holiday dinner or when I'm planning to have a large group of friend and family over. The outside of the turkey is encrusted with a baked-on pepper rub. Inside, the meat is juicy and tender.

My idea of party perfection is a backyard fajita fest. I have the guys roast the peppers until blistery and browned, then I send them into the kitchen to seed and slice them. Next they grill up the steaks and cut them into nice, thin strips. Meanwhile I've already set out bowls of guacamole, sour cream, salsa, and chips. We all gather around my outdoor table, each of us making our dream fajita with just the right balance of steak and peppers, sour cream and guacamole.

At the center of the spiky leaves of the artichoke is the heart, the most tender, flavorful part of the vegetable. It takes a little work to get to the heart, but the extra effort is well worth it.

It might seem like a joke to include a recipe designed to use up leftover white wine (from our Roast Turkey with Black Truffle Butter and White–Wine Gravy )—after all, why not just drink it?—but if you take the time to make this marvelous one–dish lamb dinner, you might find yourself hoarding half–empty bottles so you can make it again and again. Lamb shoulder chops are an inexpensive cut that benefits from braising, and the wine really helps tenderize the connective tissues running through the flavorful meat. Snuggling the lamb between sheets of thinly sliced potatoes, plus scatterings of golden garlic, onions, and thyme sprigs, creates a handsome and wonderfully aromatic dish.

Green peppercorns (left over from Chicken Spice Rub ) subtly transform the classic combination of mussels steamed with butter, shallots, and wine by adding a bright, floral fragrance. Pluck the mussels from the pot as they open and then enrich the cooking liquid with cream.

The tanginess of the homemade pickled eggs (they're easy!) balances the richness of the chicken liver. Timing note: Begin making the eggs at least one day ahead.

The classic Italian sauce gets wild with a mix of antelope, venison, and beef.

This light, pretty dessert can be made up to three days ahead.

Though slightly unconventional, white wine works incredibly well with steak.

It does not get cozier than this hearty dish. Yes, you’ll make your own gnocchi. And yes, it’s totally worth the effort.

Use leftover ham or good-quality ham from the deli counter in this dish.