Alcohol

Uncork your best Merlot with the veal.

"I'm originally from Ecuador, and I'll never forget the wonderful food there," Maria Budde of Orange, California. "I enjoy re-creating dishes from my home country, and this flavorful starter is typical of my native cuisine. It's simple to make and delicious."

"Years ago, when we were dating, my husband took me to Park Bistro in Manhattan," writes Therese Tetzel of Dallas, Texas. "To this day, we return to the restaurant every time we go to New York. Its version of coq au vin is the best I've had in the United States—similar to one we tried in Burgundy."

This turns a terrific gingerbread—created by Rick Rodgers, an accomplished baker and food writer—into a layer cake. Let the stout stand, opened, at room temperature overnight so that it’s flat when you add it to the batter.

One of the signature dishes at Antinco Martini in Venice, Italy. The chef uses veal loin; veal scallops are a convenient substitute.

Can be prepared in 45 minutes or less.

Mustard and honey are a combination that's ideal for lamb or tuna steaks. It's a bit too pungent to use for dipping, but the flavor mellows with cooking. Brush the sauce liberally on meat or fish before and during grilling. The recipe makes enough for about 1 1/2 pounds of lamb or fish. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

These thin pancakes resemble crêpes more than the thick apple pancakes served at '21' back in the thirties and forties. They are definitely more delicate than the traditional version, but the flavors of apples and walnuts still hark back to their heftier ancestors. Most of the components of this recipe may be made ahead of time and the dessert assembled just prior to serving.

Can be prepared in 45 minutes or less.

These crisp, low-fat cookies are just right for dipping into dessert wine or cappuccino.

A spinach salad with cherry tomatoes, toasted walnuts and lemon vinaigrette is a fine accompaniment, along with potato salad from the deli. Buy a fresh peach pie, and you're all set.

A soup this hearty calls for wedges of crusty country bread alongside. For the salad, arrange sliced pickled beets on romaine leaves and sprinkle generously with fresh dill. Apple strudel is just right to finish up.

A new take on a classic. For an exotic touch, sprinkle with chopped crystallized ginger before serving.

This ultra-rich dessert is inspired by the classic Rigó Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld.

These mushrooms go well with the creamy Parmesan polenta , making a fine vegetarian meal.

"Although I live in Athens," writes Yolanda Paterakis, "my connection to the islands is very strong — my husband, Andreas, is from Crete, and we have a vacation home on the Greek island of Euboea in the Aegean Sea. No matter where we are, we love to entertain our two children, our three grandchildren, and scores of friends. For these get-togethers, I always prepare quick, simple dishes because my busy schedule demands it; I write children's and travel books, and I'm the general secretary of the National Society of Greek Writers. I've often thought that cooking is like writing a story — always best when you put your heart into it." Rich and fragrant, this main course goes well with boiled potatoes or rice.