Wine

The flavor of the wine looms large in this meaty braise, lending an extraordinary savoriness to the melt-in-your-mouth carrots.

Favorite Mediterranean ingredients come together in this creamy risotto. Adding the liquid from the tomatoes to the chicken stock underscores the flavor of the fresh tomatoes added at the very end. This is delicious made with any ripe red or orange tomatoes.

Rumor has it that this cocktail was named in honor of the famous French 75 light field gun of World War I. Quick and potent, the drink was popularized by Harry's New York Bar, in Paris.

A stunning dessert that lets two autumn fruits—pears and persimmons—shine.

Surely you've had one too many supersweet sangrias whose fruit chunks overpower the (usually mediocre) wine. This version couldn't be more of a contrast, with a refreshing mintiness and subtly aromatic fruit that still allow the crispness of the white wine to come through.

Not your average sundae: Strawberry sorbet takes the place of ice cream; Prosecco sabayon (an airy, foamy custard) is the sauce; and sugared almonds add crunch.

The Negroni, a gin-based aperitif, meets sangria in this great party punch.

Editor's note: The recipe below is from Perfect Parties by Linnea Johansson.

Inspired by the floral qualities of Japanese teas and sweets, this cool jelly's lightly flowery flavor is enhanced by orange Muscat.

The secret to making this dish so stunningly delicious is duck fat. Puréeing the sauce emulsifies the fat, which, along with the moist duck meat, adds an irreplaceable element of richness.

Traditionally, this bouillabaisse-like stew is rich with tomatoes and chunks of wild-caught freshwater fish such as perch, tench, eel, trout, and pike. While wild-caught is best, fillets of farmed freshwater fish—including tilapia, catfish, trout, and arctic char—also work well.

There are many variations of haroseth, a mixture of fruit, nuts, and honey. This version is light and fresh, with a nice crunch. Haroseth is one of the six elements of the seder plate, and is left on the table for the rest of the meal. It is traditionally served with matzo.

A flavorful light supper or first course.

Wine and dried fruit bring a sweet richness to this humble cut of meat.

Tricked out with shoestring fries, this is a time-honored rendition of steak frites—meat and potatoes à la française. A rich sauce on the side enhances the already flavorful well-marbled meat.

Beurre blanc—the classic French butter sauce—is a cinch to prepare and has a tendency to make just about anything taste better. This take on it uses the scallops' juices to add complexity.

While there's no substitute for eating a bowl of mussels on France's Atlantic coast, you'll be surprised at how easy it is to re-create this briny, aromatic dish at home.