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Oeufs en Meurette Sauce meurette is one of the grand classics of French country cooking, a dark concentrated essence of red wine, stock, and vegetables. You would expect it to be paired with the equally powerful flavors of meat or poultry, but no — meurette is unique in accompanying fish, or poached eggs, as here. For extra flavor, I like to poach the eggs in the wine, which is then used for the sauce; they emerge an odd purple hue, but this is later concealed by the glossy brown sauce. For poaching, it's well worth looking for farm-fresh eggs as they hold their shape better than store-bought eggs. Oeufs en meurette is a favorite restaurant dish, not least because it can be prepared ahead and assembled to order. However, most regrettably, it is not a dish to make in a hurry. All the elements can be prepared in advance, but the full glory of oeufs en meurette is ruined by trying to cut corners. Wine for Cooking For six months in the year, we live in northern Burgundy, where the local pinot noirs are inexpensive and appropriately light for this dish. Equally good for meurette would be a pinot from the northern end of Oregon's Willamette Valley. Avoid the "blockbuster" type of heavy pinots that come from the hotter climes of California and Australia. Wine to Drink To do justice to the richly flavored sauce, let's move up to something grander. A premier cru red from one of the villages in Burgundy's Côte de Beaune would do nicely, as would one of the more refined pinots from California's Carneros district.

This Basque dish is essentially a fish pâté or pudding, called budíns in Spain.

This recipe was created to accompany <a></a>Turkey with Sherry Wine Vinegar Gravy .

This is a poetic version of the traditional Chinese almond milk gelatin dessert. Whipping the milk gives the top layer of this dessert the appearance of snow. Fat-free (skim) milk will create the most foam.

Tangy crème fraîche and a very grown-up rum-pineapple topping take cheesecake to an entirely new level. For best results, use Philadelphia-brand cream cheese.

Active time: 2 hr Start to finish: 3 1/2 hr (includes making stock)

A true coq au vin is made with the master of the farmyard, a rooster. If you can't find such a beast, use a good-size roasting chicken, and reduce the cooking time (cook it for about one hour, or until the meat is tender and cooked but not falling from the bone).

Gins that emphasize fruit botanicals, such as Tanqueray No. Ten, work best with this recipe. Active time: 25 minutes Start to finish: 1 day

Summer's luscious cherries topped with oats, almonds, brown sugar and cinnamon.

Round out this French-style meal with rice and steamed asparagus; polish things off with raspberry tarts from the bakery.

Melanie Riggs of Jackson, Mississippi, writes: "Last winter, I visited some friends in Minnesota. We had a fabulous meal at Redstone American Grill in Minnetonka, where I ordered an amazing steak with a blue- cheese-flavored crust." The Japanese-style breadcrumbs known as panko give the steaks a light, crispy crust.

The coffee in this cake may be replaced with a sweet fruit liqueur or with orange juice.

At the inn, the cake is decorated with Frangelico-flavored whipped cream and garnished with chocolate-covered almonds. Begin preparing the dessert a day ahead.

Two New Orleans favorites — catfish and pecans — team up in this terrific dish from Upperline Restaurant.