Alcohol

A flavorful turkey prepared in an interesting way. It is soaked in brine, which helps tenderize the bird, and then rubbed with a citrus-thyme butter. The butter keeps the turkey moist and also enriches the pan drippings for the gravy. The stuffing borrows from the long tradition of corn breads in America. Be sure to make the Giblet Broth before you start roasting the turkey. Pour hard cider throughout dinner. Watch how to prepare and carve your bird with our streaming video demonstration.

Uncork a Cabernet Sauvignon or Burgundy to serve with dinner.

Pears are eaten widely in this part of the country, and Campari-based aperitivi begin many meals. Here the herb-based drink shows up after supper, adding its festive color and distinctive flavor to an easy-to-make pear dessert topped with a sauce incorporating Italy's famous mascarpone cheese. The pears are even better when accompanied by glasses of the Italian dessert wine Malvasia delle Lipari.

A nice dressing for greens or coleslaw.

A boilermaker is a classic one-two drink consisting of a shot of whiskey followed by a beer chaser. Those ingredients also come together in this all-American barbecue sauce. Use it on ribs, pork chops, chicken, even burgers (brush it on during the last ten minutes of grilling). If making ribs, brush them often during the first part of cooking with a mixture of one part cider vinegar to ten parts water and a pinch of dried crushed red pepper; that will keep them moist. This recipe makes enough for three pounds of meat or poultry and can be doubled easily.

"Twenty-Two Eighteen restaurant here in Seattle is a sophisticated spot featuring live jazz," says Allison Webb of Seattle, Washington . "When I was last there, I tried a wonderful salad of baby greens mixed with roasted red bell pepper and feta cheese." At the restaurant, the salad also comes with feta croutons and a tomato-ginger chutney.

This is a delicate onion soup, a nice change from the heartier types which are so well known.

Cheese fondue originated in Switzerland, but chocolate fondue was a New World recipe created in 1964 by Konrad Egli, a Swiss-born chef working at New York's Chalet Swiss restaurant. Zurich's Toblerone chocolate works well in the dish, because its honey-nougat blend echoes the honey and almond flavoring that are also in the recipe.

This refreshing salad is delicious and ideal as a snack or light dessert in the heat of summer. This recipe can be prepared in 45 minutes or less.

A version of the southern classic; this one has a fudgy texture.

Here's a party main dish that is easy to prepare and makes a lovely presentation.

(PESCE ALL' ACQUA PAZZA) The fanciful name of this dish derives from the "crazy" way the cooking water is transformed into a flavorful sauce.

Grand Marnier and grated orange peel add a touch of elegance to this simple indulgence. Prepare the fondue just before serving, and keep it warm while dipping so that it will remain smooth. Use a traditional fondue pot, or place the pan of the fondue on an electric hot plate. Either way, be sure the heat is low; too much heat will cause the chocolate to burn. Angel food cake, pound cake and a variety of fresh and dried fruits make great accompaniments.