Alcohol

Try a glass of Rioja and some crusty bread with this lovely autumn dish.

This sophisticated main-course pasta goes wonderfully with garlic bread, Italian-style mixed greens drizzled with vinaigrette, and raspberry gelato with Italian macaroons.

Begin making this one day ahead. If you plan to take this on a sailing trip or a picnic, grill the chicken at home, then transport it in a cooler and serve it cold, or let it stand at room temperature up to two hours. Crusty bread and white wine are perfect accompaniments.

Carnitas con Salsa de Aguacate y Salsa Mexicana In Uruapan and other parts of Michoacán, large copper cauldrons made in Santa Clara del Cobre are used to fry delicious carnitas in pork lard. This recipe has been adapted for the home cook: Meaty pork ribs are boiled, then fried in their own fat until browned. Use either purchased fresh tomato salsa or Tomato, Onion, and Serrano Chile Salsa . Accompany the carnitas with Classic Red Rice and beans.

Melting the chocolate in the pear poaching liquid makes an instant sauce.

Great with a scoop of vanilla ice cream.

The slow-sipping, mellow character of bourbon has always suited my palate, in a glass and as an ingredient. Compared to the sophisticated, somewhat standoffish refinement of brandy, bourbon is sturdy and straightforward in the kitchen. Always searching for a way to use bourbon, I've discovered that its sweet, no-nonsense flavor is perfectly at home in this garlicky glaze where it adds depth and a sweet edge to the taste. The recipe makes enough glaze for two racks of spareribs, but it can be doubled if you need more. Serve with collard greens and baked sweet potatoes.

Espresso and a selection of favorite liqueurs are good with the brownies.

Guancette di Manzo When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since it's often necessary to order beef cheeks ahead of time. At Uno e Bino, Cesanese wine is used in the braising liquid, but it's difficult to find in the United States. A dry Lambrusco or Chianti makes a good substitute. Active time: 1 1/4 hr Start to Finish: 4 1/4

Susan Zubert of Rochester, New York, writes: "Whenever my husband and I get to Maui we make a point of eating at one of our favorite restaurants, David Paul's Lahaina Grill. During our last visit, my husband ordered a fabulous berry pie. He enjoyed it so much that I was concerned he was going to pick up the plate and lick it clean. I would love to have the recipe." Fresh berries and crème de cassis (made with black currants) fill this flavorful pie. The addition of sour cream makes the crust exceptionally tender.

Pappardelle con Stracotto Active time: 1 hr Start to finish: 4 hr

My recipe was adapted from Julia Child's Mastering the Art of French Cooking. I've changed the meats (a lot) and the seasonings (a bit). I've also tinkered with cooking times and sequence.

If you prefer to grill the ribs — which will intensify the hoisin flavor — remove them from the marinade (do not bake) and grill them over medium heat until tender and lightly charred, turning often and basting occasionally with marinade, about 25 minutes. Look for chili-garlic sauce in the Asian foods section of supermarkets.

This is a variation on the classic New Orleans dessert bananas Foster, created by chef Paul Blange at Brennan's Restaurant. To save time, you can use store-bought premium vanilla or butter pecan ice cream instead of homemade. Active time: 1 hr Start to finish: 5 hr (includes making ice cream)

A favorite test-kitchen Muscat wine is Bonny Doon's Muscat Vin de Glacière from California.

Active time: 20 min Start to finish: 25 min