Wine

If you can't find fresh porcini mushrooms, buy whole frozen ones, defrost them in the fridge, and drain them on paper towels. Then roast them, uncovered, until tender and golden brown (and for about half the time as the fresh ones). As a last resort, other exotic fresh mushrooms mixed with reconstituted dried porcini would provide the body and flavor the dish needs. (Avoid dried porcini that are broken up.) Pair this dish with a few risotto cakes to make a main course.

These chicken wings need to marinate for at least 8 hours — we recommend putting them in the refrigerator before you go to bed so they'll be ready for roasting the next day. The deep, almost beeflike flavor of these wings comes from the red wine in the marinade; both the wings and the mayonnaise get a boost from the Spanish smoked paprika.

Cranberries are cultivated in Canada, and tradition there calls for hosts to make a punch for Christmas guests. Here, the crop and the custom merge in a delightful champagne cocktail, which takes a French turn with the addition of crème de cassis.

A lightened version of a first course that traditionally precedes choucroute garnie.

Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.

Accompanied by Champagne, this beautiful and delicious appetizer starts the meal on a sophisticated note.

This recipe can be prepared in 45 minutes.

"My husband, Andreas, is from Crete," writes Yolanda Paterakis, "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. People often come over in the evening for mezedes and ouzo. 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."

In these stuffed artichokes, based on a recipe by Marie Miraglia — mother of one of our food editors, Gina — the provolone melts into each bite, and the soppressata adds more depth of flavor. Though we've given a regular-pot method in our recipe, there's nothing like the tenderness the leaves acquire in a pressure cooker — and the artichokes are done in a fraction of the time. Active time: 1 1/2 hr Start to finish: 2 hr

"Cooking with friends — that's pretty much what my life has been about," writes Louise Pickerel of Muskogee, Oklahoma. "When I moved here from Texas ten years ago, it was hard to leave the people I'd known for so long, but I've probably met two hundred new people since then. I have always entertained, but now that I'm retired, I finally have more time to play bridge and cook." Perfect for Thanksgiving, these warm hors d'oeuvres can be assembled a day ahead and chilled, then baked before serving.

Serve these festive birds with roasted broccoli (as easy as steamed) and a wild rice pilaf with sliced green onions. Finish with caramel ice cream topped with chocolate sauce and chopped walnuts.

Active time: 30 min Start to finish: 30 min

Grilling the salmon with the skin on protects the delicate flesh.

Coquilles St.-Jacques Active time: 30 min Start to finish: 1 hr

Renoir chef Alex Stratta serves this dish over mashed potatoes flavored with horseradish.

Osso Buco You can begin making the risotto that accompanies this osso buco while the sauce for the veal is reducing. Active time: 1 hr Start to finish: 4 hr

Steamed Swiss chard and buttered egg noodles sprinkled with chives are nice sides for this Hungarian-inspired meal. Apple strudel makes the perfect dessert.