Wine
Prunes in Wine and Armagnac
Can be prepared in 45 minutes or less but requires additional unattended time. A fantastic ice-cream sauce.
Nika Hazleton's Penne with Tomato, Eggplant, and Anchovy Sauce
By Maria Kourebanas and Carl Sontheimer
Pears Bordelaise
By James Beard
Figs in Red-Wine Syrup
This condiment goes well with Stilton cheese or smoked meats. It also makes a great dessert when topped with yogurt or crème fraîche.
Active time: 10 min Start to finish: 1 3/4 hr
Traditional Fish Stock
This stock is even easier to put together than <epi:recipelink id="105266">Strong Fish Stockepi:recipelink. It does not require fish heads, only the bones of flat fish — sole, founder, halibut, or turbot — and it doesn’t call for the extra step of sweating the bones. It has a more delicate seafood flavor, and it is not as gelatinous as the Strong Fish Stock, making it very versatile. In addition to chowder and seafood stews like bouillabaisse, you can use this to make fish velouté and delicate French sauces such as Bercy (based on velouté and shallots) or bonnefemme.</epi:recipelink></epi:recipelink>
By Jasper White
Peach-Riesling Sangria
A lovely white sangria with great balance. Make it a day ahead to allow the flavors to intensify.
Fig, Ham and Nectarine Salad in Wine Syrup
Can be prepared in 45 minutes or less but requires additional unattended time.
Linguine with Salmon and Arugula
"My friend Lily Shapiro and I developed this recipe together," says Amy Lesen of Oakland, California. "It has been tested on many friends with great success; the blend of ingredients is just delicious."
If you'd like to make your own pasta, our technique video will show you how.
By Amy Lesen and Lily Shapiro
French Onion Soup
By Eleanor Moscatel
Pancetta-Wrapped Chicken with Cabbage
Pancetta, the salty Italian bacon, forms a crust around the chicken. Offer a bottle of Pinot Grigio, a crisp Italian white wine, with this entrée. For dessert, try spumoni and sugar cookies.
By Roberto Donna Il Radicchio
Onion Date Relish
I often serve grilled meats at my parties, and with them I like to serve this unusual relish.
Can be prepared in 45 minutes or less.
By Florence Barclay