Port

White and red wines go equally well with pork. A lightly oaked Chardonnay and a fruity Merlot would be nice.

At Aux Truffes, the poached pears are brushed with a sabayon-like mixture and then broiled. This version is much simpler to prepare and just as pretty and delicious.

The dried figs add a chewy sweetness to this delicious sauce.

This recipe is a component of <epi:recieplink id="109335">Baked Figs with Honey and Whiskey Ice-Cream</epi:recieplink>.

Watch how to prepare and carve your bird with our streaming video demonstration.

Chef Kenny, of the Crookedwood House, in Mullingar, Ireland, prepares this entrée in the winter with fresh cranberries. We call for canned cranberry sauce, which is available year-round. The chef likes sautéed currants as a garnish, and braised cabbage and baked potatoes as side dishes.

Miss Toklas frightens her readers when she says this dish takes four days to prepare. Actually, the labor involved is insignificant.

A hearty combination of textures and flavors.

Active time: 15 min Start to finish: 1 1/2 hr

Our food editors loved shavings of Stilton cheese on these tarts. We understand that nobody has much room for dessert after a big meal, much less one with cheese, but these tarts are actually quite light and refreshing: The Stilton lends depth and provides a savory counterpoint to the sweet grapes and crust.

This fruity, not-too-sweet barbecue sauce is terrific on any type of grilled poultry, pork, or even salmon. For convenience, it can be made one day ahead.

Here's a super-sophisticated yet easy-to-make topping for ice cream. Serve shortbread cookies alongside.

Many dessert menus include a colorful sorbet plate-light and refreshing after a rich meal. Offer elegant cookies alongside. For the pink grapefruit sorbet recipe, we prefer Essencia, a dessert wine with the unique flavor of orange muscat grapes. It's made by Quady Vineyards in central California. If you cannot find it, use a Sauternes or a late-harvest Riesling.

We've learned from experience that, because goose gives off so much fat in roasting, it's necessary to use a deep (at least 2 inches) roasting pan (do not use a non-stick pan). We also recommend using a metal bulb baster — the hot goose fat may melt a plastic one.

"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 elegant no-bake cheesecake has a smooth, airy filling similar to a mousse. To make the graham cracker crumbs, blend graham cracker pieces in a food processor.

This recipe is an accompaniment for Brined Pork Loin with Onion, Raisin, and Garlic Compote .

"One evening my husband took me to a marvelous restaurant, Al Biernat's, in nearby Dallas," says Janice E. Bryant of Irving, Texas."I had an innovative salad—greens tossed with grilled pear slices, walnuts, blue cheese and a terrific vinaigrette."