- Apple Soju Cocktails
- Baked Risotto with Roasted Vegetables
- Basic Mead
- Beaumes-de-Venise Cake with Grapes
- Beef and Potato Supper Pot
- Beef Braised in Barolo
- Beef Braised in Barolo
- Beef Braised in Red Wine
- Berry Compote with Crispy Won Ton Strips and Vanilla Ice Cream
- Blood-Orange Rum Punch
- Bosc Pears in Rosé Wine with Persimmon Ice Cream
- Braised Leeks, Peas, and Lettuce
- Braised Short Ribs with Dijon Mustard
- Buffalo Prime Rib with Orange Balsamic Glaze
- Buffalo Prime Rib with Orange Balsamic Glaze
- Cabernet-Cranberry Sauce with Figs
- Chandon Brut Mojito
- Chianti-Braised Stuffed Chicken Thighs on Egg Noodles
- Chicken Canzanese
- Chicken Liver Mousse with Riesling-Thyme Gelée
- Chicken Sauté with White Wine
- Chicken Scallopine with Hazelnut-cream sauce
- Chicken Tetrazzini
- Chicken with White Wine and Herbs
- Chinese Barbecued Pork
- Clams Grilled in a Foil Pouch
- Cornish Hen in Port Wine and Fig Preserves
- Crabmeat Risotto with Peas and Mint
- Cranberry Rosemary Wine Jelly
- Cranberry Sauce with Red Wine, Pomegranate Molasses, and Mediterranean Herbs
- Cranberry, Fig, and Pinot Noir Chutney
- Creamy Mushrooms on Toasted Country Bread
- Creamy Squash Risotto With Toasted Pepitas
- Cucumber Sake-Tini
- Delicate Bread Pudding
- Dried Fig and Marsala Tart
- Dried Fig and Marsala Tart
- Five-Spice Duck with Butternut Squash Ravioli and Broccoli Rabe
- Flounder with Corn and Tasso Maque Choux
- Foie Gras Toasts with Sauternes Geleé
- Foie Gras Toasts with Sauternes Geleé
- Fresh Goat Cheese, Roasted Beet, and Walnut Tart
- Garlicky Linguine with Crab, Red Bell Pepper and Pine Nuts
- Gingerbread Trifle With Candied Kumquats and Wine-Poached Cranberries
- Green-Grape Sangria
- Grilled Butterflied Leg Of Lamb With Fresh Mint-Pepper Jelly
- Grilled Peaches with Vin Santo and Anise Biscotti
- Ham Hock and White Bean Stew
- Hanukkah Chicken
- Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus
- Herbed Fillet of Beef with Tomato Madeira Confit
- Holiday Ham with Riesling and Mustard
- Homemade Pappardelle with Bolognese Sauce
- Irish Manhattan
- Italian Sausage and Wild Mushroom Risotto
- Janet McCracken's Rib Roast with Tapenade
- Kitty Highball
- Kitty Highball
- Lemon Verbena and Summer Fruit Gelée
- Marsala and Dried-Fig Crostata
- Master Stock Chicken
- Miso-Glazed Black Cod on Sunflower Sprouts
- Miso-Glazed Black Cod on Sunflower Sprouts
- Miso-Glazed Tuna Kebabs
- Miso-Glazed Tuna Kebabs
- Mixed Mushrooms Stroganoff
- Mulled Red Wine
- Mulled White Wine with Pear Brandy
- Mushroom Goat Cheese Pan Sauce
- Mushrooms Stroganoff
- Mushrooms with Garlic and Madeira
- Mussels à la Marinière
- Mussels with Coconut Curry Sauce
- Mussels with Fennel and Lovage
- My Favorite Brisket (Not Too Gedempte Fleysch)
- Oatmeal Cookie
- One-Pot Pie with Callaloo, Plantain, Goat Cheese, and Cornmeal Crust
- Orange and Yogurt Parfaits with Red Wine Caramel
- Oxtail and Red Wine Stew
- Pan-Seared Five-Spice Duck Breast with Balsamic Jus
- Panna Cotta with Strawberry-Vin Santo Sauce
- Peach Melba with Burnt Caramel Sauce
- Peach Prosecco
- Pear and Sweet Wine Gelatin Parfaits
- Pear and Sweet Wine Gelatin Parfaits
- Pear Brandy Cocktails
- Pearl Button
- Pears Poached in Port and Cranberry Juice with Port Syrup
- Pineapple Sangria
- Pink Champagne Punch
- Plum Sherbert with Orange Juice and Plum Wine
- Poached Lobster with Vegetable Macedonia
- Pomegranate Prosecco Punch
- Pork Chops with Apples
- Pot Roast in Rich Gravy
- Prosecco-Raspberry Gelée
- Prosecco-Rose Petal Pops
- Rabbit Ragù
- Red Sangria
- Red Sangria
- Red Wine Beef Stew
- Rhubarb Shortcakes
- Rhubarb Spritzer
- Rib-Eye Fajitas on the Grill
- Roast Chicken Thighs with Peas and Mint
- Roast Cornish Game Hen with Spring Vegetables
- Roast Rack of Lamb with Madeira-Peppercorn Reduction
- Roasted Salmon with Rhubarb and Red Cabbage
- Rump of Beef to Stew
- Sake-Braised Mustard Greens with Sesame
- Salmon with Black Bean Sauce
- Salmon with Mushroom Orzo and Red Wine Sauce
- Sangria
- Sangria III
- Sausage and Bell Pepper Ziti
- Sautéed Chicken Paillards with Artichoke Hearts
- Sauteed Chicken Paillards with Muscat Sauce
- Sauternes and Sage Jelly
- Scampi Fra Diavolo
- Sea Bass with Watercress Sauce
- Shellfish and Potatoes à la Marinière
- Shrimp Risotto
- Slow-Roasted Red-Wine-Lacquered Salmon Fillet
- Sluggers' Strawberry Slushies
- Smithfield Ham Baked with Madeira
- Soba Soup with Spinach and Tofu
- Soy Sauce–Marinated Grilled Flank Steak and Scallions
- Spicy Beef with Peppers
- Spicy Cioppino
- Spicy Cornbread Stuffing with Chorizo and Sweet Potatoes
- Springtime Sangria
- Steamed Clams with Almond and Parsley Butter and No Linguine
- Steamed Scallion Ginger Fish Fillets with Bok Choy
- Stir-Fried Shanghai Bok Choy with Ginger
- Sumac-Rubbed Lamb with Minty Artichokes
- Summer-Berry Basil Kissel
- The Buckley
- The New York Sour
- Todd's Modern Day Brisket
- Turnip Cake (Law Bock Gow)
- Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus
- Tuscan Porterhouse Steak with Red Wine-Peppercorn Jus
- Veal Osso Buco
- Veal Roasted with Shallots, Fennel and Vin Santo
- Veal, Mushroom and Red Wine Sauce
- Walnut Crepes with Raspberries and Dried Figs
- Walnut Risotto with Roasted Asparagus
- Wild Mushroom Soup with Sherry
- Wine Cake with Macerated Strawberries
- Wine- and Citrus-Poached Pears with Triple-Crème Cheese
- Wine-Braised Brisket with Tart Cherries
- Wine-Braised Leg of Lamb With Garlic
- Wine-Braised Leg of Lamb With Garlic
- Wine-Braised Leg of Lamb With Garlic
- Wuxi Spareribs