- Alice B. Toklas' Prunes with Cream
- Baked Figs
- Beef Tenderloin Steaks with Port-Rosemary Sauce
- Beef Tenderloin with Roasted Shallots, Bacon and Port
- Beef with Mushrooms and Glazed Onions
- Bishop
- Blue Cheese Butter
- Braised Lamb Shanks with Coriander, Fennel, and Star Anise
- Cantaloupe in Port Jelly
- Caramel-Walnut Pie with Dried Cherries
- Caramelized-Banana Tartlets with Bittersweet Chocolate Port Sauce
- Cheesecake Tart with Cranberries in Port Glaze
- Cherries in the Snow
- Cherry Compote
- Cornish Hen in Port Wine and Fig Preserves
- Cranberry Sauce with Port and Cinnamon
- Cranberry Sauce with Port and Dried Figs
- Cranberry Sauce with Port Atnd Tangerine
- Cranberry-Port Conserve
- Currant Tart
- Currant Tart
- Currant Tart
- Currant Tart
- Dried Fruit Compote with Port, Cinnamon, and Ginger
- Duck Breast with Frisée Salad and Port Vinaigrette
- Duck with Port-Cherry Sauce
- Duck with Port-Cherry Sauce
- Fig and Port Wine Charoset
- Fig and Stilton Salad with Port Wine Dressing
- Foie Gras Toasts with Greens and Verjus Port Glaze
- Glögg
- Glögg
- Goat Cheese Salad with Pancetta, Dried Cherry and Port Dressing
- Goat Cheese Salad with Pancetta, Dried Cherry and Port Dressing
- Goat Cheese Salad with Pancetta, Dried Cherry and Port Dressing
- Grilled Paillards of Beef with Red Wine and Port Sauce
- Grilled Pear Salad with Bacon, Roquefort and Port Vinaigrette
- Grilled Pear Salad with Bacon, Roquefort and Port Vinaigrette
- Haroseth (Dried Fruit and Nut Paste)
- Ice Cream with Figs Poached in Port and Star Anise
- Kaboch Squash and Chestnut Soup with Chipotle Crème Fraîche
- Milk Chocolate Mousse with Port Ganache and Whipped Crème Fraîche
- Mushroom-Stuffed Pork Tenderloin with Celery Root Mashed Potatoes
- Oatmeal Cookie
- Pears Poached in Port and Cranberry Juice with Port Syrup
- Pecorino Toscano Stagionato with Fig Paste
- Penne with Tomatoes, Olives and Capers
- Pepper Steak with Port, Zinfandel, and Mushroom Sauce
- Phyllo-Wrapped Figs with Prosciutto and Stilton
- Phyllo-Wrapped Figs with Prosciutto and Stilton
- Plum-Port Wine Jelly
- Plum-Port Wine Jelly
- Plum-Port Wine Jelly
- Poached Duck Foie Gras with Grape Chutney
- Poached Pears with Star Anise
- Pork Roast with Winter Fruits and Port Sauce
- Port-and-Spice Poached Pears with Granita
- Port-Basted Roast Turkey with Pan Gravy
- Port-Glazed Grape Tarts With Pecan Crust
- Potted Cheese Spread with Crackers
- Prunes in Wine with Toasted-Almond Cookies
- Rack of Lamb with Dried Cherry and Green Peppercorn Sauce
- Rack of Lamb with Port and Black Olive Sauce
- Red Onion Marmalade with Chestnuts
- Red Snapper and Cepes in a Port Reduction
- Red Snapper and Cepes in a Port Reduction
- Roast Duck Breast with Balsamic and Apricot Sauce
- Roast Goose with Port Gravy
- Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce
- Roast Pork Tenderloins with Cranberry-Port Sauce
- Roast Pork with Port Jus and Chipotle-Glazed Apples
- Roast Turkey with Pear and Port Gravy
- Roast Turkey with Port Gravy
- Roast Turkey with Red Currant Jelly and Citrus Glaze
- Roasted Garlic, Brie and Grape Crostini
- Roasted Red Pepper Salad with Feta, Port and Spice Vinaigrette
- Sauteed Pork Tenderloin and Pears in Mustard-Port Sauce
- Stilton Cheesecake with Rhubarb Compote
- Strawberry Mascarpone Tart With Port Glaze
- Superb English Plum Pudding