Alcohol

Editor's note: The recipe and introductory text below are from Alice Waters's book The Art of Simple Food. This especially satisfying one-pan dish is delicious served with soft polenta, mashed potatoes, or shell beans. Good choices for the green olives are unpitted Lucques or Picholines.

Though traditionalists may insist that making cassoulet is an all-day affair, this hearty version-cooked with country-style spareribs, the meaty ones located closest to the pork shoulder-can be made in under 3 hours.

Rosé wine with fresh fruit adds the right touch to this spiced-up menu.

The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Ananda spa in India. Darjeeling tea and herbs, including star anise, cinnamon, and ginger, flavor the smoked duck breast, which is served with nutrient-packed pears, sweet potatoes, vegetables, and blueberries. If you are watching calories and cholesterol, take a small portion of duck and fill the rest of your plate with the veggies and fruit. If you are following an Ayurvedic diet, the experts at Ananda recommend this for vata and pitta doshas. Be sure to start this recipe one day ahead.

Salting the beef 24 to 36 hours in advance enhances flavor and texture. For more on this technique, see the test-kitchen tip below.

Put on your winter whites for this elegant dessert featuring spiced, wine-poached pears, ladyfingers, and a white chocolate–mascarpone mousse.

A savory crust and simple sauce lift this roast into the special-occasion realm.

The tang of the cranberry juice is balanced by the smoothness of the amaretto and vodka.

Classic Italian stock vegetables enhance this amber-gold broth for an unbeatable gravy that really complements the turkey.

The act of deglazing—using a liquid to "release" pan drippings—is the tried-and-true trick to getting a quick, flavorful sauce. The soy in this recipe melds wonderfully with the wine and adds a certain depth.

Though this famous pub dish—usually made with Cheddar—is known for its lack of meat, a slice of high-quality ham adds another layer of deliciousness.

Whipped cream becomes light—yet richer—with the addition of Calvados. It echoes the apples in the torte but also goes beautifully with the pumpkin plum tart.

Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).

Ruby Port makes for a cranberry sauce that's all grown-up—and its robust flavors, paired with a bit of tangy citrus, complement all the other foods on the plate.

This recipe was created by chef Traci Des Jardins of San Francisco's Jardinière. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.