Epicurious

This recipe is adapted from Will Goldfarb, the innovative chef behind Room 4 Dessert (www.nyr4d.com), in New York City. Egg whites give this drink the body and Chambord provides a jammy punch that complements the berry undertones in this Chocolate-Cranberry Torte . For expert advice on pairing cocktails with food, click here.

This drink was featured as a Cocktail of the Month.

Dallas chef Kent Rathbun created this fabulous dessert for Epicurious's Wine.Dine.Donate program.

This versatile side dish is part of a menu chef Kent Rathbun created for Epicurious's Wine.Dine.Donate program.

Chef Kent Rathbun of Dallas's Abacus restaurant created this recipe for Epicurious's Wine.Dine.Donate program.

This recipe for turkey gravy is part of the Thanksgiving menu Chef Kent Rathbun created for Epicurious's Wine.Dine.Donate program. He serves it with Rosemary-Roasted Turkey .

Chef Rathbun's method of roasting a turkey involves brushing the skin and packing the cavity with butter, then starting the roasting at a relatively high temperature — 450°F. As the turkey browns, the butter and turkey fat melt and pool under the grate, eliminating the need to add water to the pan juices. After 40 minutes, the oven is turned down to 350°F and the buttery drippings are used as a basting liquid. This technique seals in the bird's natural juices, producing crisp, golden skin and moist meat.

Dallas chef Kent Rathbun created this recipe for Epicurious's Wine.Dine.Donate program. It makes an elegant first course for Thanksgiving dinner.

This recipe is adapted from Will Goldfarb, the innovative chef behind Room 4 Dessert in New York City. Egg whites give this drink the body and Chambord provides a jammy punch that complements the berry undertones in this <epi:recipelink id="108967">Chocolate-Cranberry Torte</epi:recipelink>.

Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.