Alcohol
Great Curry in a Hurry
Serve with steamed rice and some traditional condiments, such as chopped red and green onions, raisins, shredded coconut, peanuts and diced bananas.
Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce
The robust sauce doubles as a marinade for this easy and elegant entrée. Begin preparing well before serving so that the pork has time to marinate. Accompany with boiled green beans and a full-bodied Zinfandel.
Summer Seafood Stew
There's a lot of liquid here, so be sure to use a very large pot to prepare the stew.
Sweet-and-Smoky Baby Back Ribs with Bourbon Barbecue Sauce
To make these slow-cooked ribs, the barbecue is used like a smoker. The instructions given here are for a standard 22 1/2-inch Weber kettle barbecue. Grilling times and vent adjustments will vary with different brands of barbecues, and it may be necessary to cut the rib racks into four- or five-rib portions so that they’ll all fit on the grill. The only special equipment needed is a charcoal chimney, which is available at most home and garden stores and hardware stores.
By Steve Raichlen
Smoky Sage and Giblet Gravy
Western ingredients are particularly well suited to the Thanksgiving feast, as evidenced by this robust, satisfying gravy. It comes from Montana-based Greg Patent, the author of New Cooking from the Old West (Ten Speed Press, 1996), and it has an appealing home-on-the-range quality, thanks to plenty of fresh sage and the smoky taste of bacon. It's rich, delicious and perfect for smothering turkey and potatoes.
Follow these directions to make a foolproof gravy no matter what recipe you use for roasting the turkey. Since the broth and giblets can be prepared one day ahead, the last-minute steps are kept to a minimum.
By Greg Patent
Riesling-Poached Trout with Thyme
Buttered potatoes accompany this simple, sophisticated dish at Gugelhof restaurant.
Fisherman's Soup
(Cacciucco) This seafood soup, called cacciucco (meaning "mixture"), is a specialty of Livorno, a fishing port that is Tuscany's second-largest city. It has been made for hundreds of years, and variations of it appear all along the Tuscan coast. Traditionally, at least five types of fish and shellfish are included (one for each "c" in the name). If you like, do as the Italians do, and place a slice of toasted bread in each bowl before ladling the soup over.
Cosmopolitan Champagne Cocktail
We thought we would update the popular Cosmopolitan by substituting Champagne for the usual lemon vodka. We garnished the drinks with skewers of sugar-coated fresh cranberries (thawed frozen ones will work just fine, too).
Imperial Peach Sundaes
China is the original home of the peach (a favorite fruit of its emperors), and pine nuts are grown in China and are used to garnish sweet fruit soups. The ginger-spiced peach sauce for this dessert can be prepared one day before serving.