Wine

We chose to garnish our cocktail with Seckel or Forelle pear slices because of their small size — they fit perfectly in the Champagne flutes. Be sure to lower the slices slowly into the flute or the Champagne will bubble over.

If you can't find fraises des bois liqueur in your local liquor store, you can substitute cassis or Chambord, though the cocktail will taste somewhat different.

Unlike salmon fillets, salmon steaks have bones in the center. Any leftover red-wine butter is delicious on beef, lamb chops, chicken, or mushrooms.

Nancy Dalrymple of New Orleans, Louisiana, writes: "Last year, my husband and I celebrated our anniversary with a long weekend at Annadele's Plantation, a charming bed-and-breakfast in nearby Covington. Although the rooms were lovely, what made Annadele's so special was the great food. During our stay we learned that the restaurant is open to the public, so we've been back several times for our favorite dish, the pompano fillet with crabmeat and beurre blanc." Pompano — a delicately flavored white fish — is a popular entrée in and around New Orleans. In Annadele's signature version, the fish is topped with sweet crabmeat and a creamy white wine-lemon sauce.

The truffled fries are an inspired, luxurious accompaniment.

Serve over couscous, if desired.

Raymond Williams of Minneapolis, Minnesota, writes: "Every November, my wife and I drive to our winter home in Scottsdale, Arizona. We always look forward to warming up in the desert sun and eating at our favorite restaurant in town, Zinc Bistro. Last winter we had an outstanding artichoke and celery root salad there."

Serve with: Sesame breadsticks, and arugula tossed in balsamic vinaigrette.

Charles Alfonso of Pittsburgh, Pennsylvania, writes: "One of my favorite local restaurants is Dish Osteria and Bar, a place I discovered a few months ago. The food is so good that I go back nearly every weekend. The best dish I've had so far is the duck with polenta and lingonberry sauce." The restaurant serves the duck with a side of rapini sautéed in garlic and olive oil.

The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.

Serve with: Orzo tossed with butter and sliced green onion, and sliced roasted beets.

Both elegant and hearty, these individual tartlets make a lovely first course.

Passion fruit nectar adds a tropical twist to this traditional brunch cocktail.

(Hot Scandanavian Christmas Punch)

This Franco-American combination of bourbon and bubbles gives you another reason to be thankful. It doubles easily to accommodate the number of guests around your holiday table.

Cranberries are cultivated in Canada, and tradition there calls for hosts to make a punch for Christmas guests. Here, the crop and the custom merge in a delightful champagne cocktail, which takes a French turn with the addition of crème de cassis.