Port

Jason Corrigan, chef at A Touch of Garlic in Springfield, Massachusetts, writes: "In the past, I've worked at large restaurants, catering to hundreds of people every night. That alone taught me every possible shortcut to speed up the cooking process: For instance, slicing raw potatoes to reduce boiling time, pounding meat thin so it cooks more quickly, and of course, the mise en place — getting everything prepped so you're just reaching for ingredients at the last minute." Pounding the meat reduces cooking time.

Ruby Port in the juicy filling deepens the fruit flavors in this crisp. Top with vanilla ice cream or the ice cream from the Malted Milk Ice Cream Cake .

Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.

This uses the same ingredients found in boudin blanc, the classic French white sausage. Start two days before serving.

You may combine various types of melon, if you wish.

Sweet and tart at the same time, the compote is spooned atop creamy chilled custard for a satisfying Italian dessert.

Can be prepared in 45 minutes or less.

The fruity flavors of pear nectar and Port enchance a sage-accented gravy. Pour a rich Pinot Noir throughout the meal. Watch how to prepare and carve your bird with our streaming video demonstration.

At the restaurant, this dish is served with cilantro mashed potatoes. The pork has to marinate overnight, so begin preparing the recipe a day ahead.

Offer this elegant dish with a sauté of vegetables.