Beverages

Until you've tried this dessert, you may not have tasted a pear's multiple personalities.

Sweet and spicy, these carrots are the perfect accompaniment to simple roast chicken, turkey, or pork loin.

Cider made from fresh apples creates a full-bodied glaze for these tender chops.

The tangy honey-vinegar sauce that tops this crisp-skinned chicken is also great on pork, duck, or even a meaty fish.

Who cares what is in this cocktail? The name sold me when I read it in Harry Craddock's The Savoy Cocktail Book (1930). This is one of many variations.

Many of us first tasted this rich, buttery fish (also known as butterfish or sablefish) at Japanese restaurants. It's often lacquered in a sweet miso glaze — a combination credited to famed sushi master Nobu Matsuhisa. It was only a matter of time before chefs everywhere discovered its succulence and versatility, comparable to Chilean sea bass. Now they're pairing it with everything from truffles to the Spanish flavors in this dish.

Chef-owner Shawn McClain of Custom House restaurant in Chicago created this recipe for Epicurious's Wine.Dine.Donate program.

Chef-owner Shawn McClain of Custom House restaurant in Chicago created this recipe for Epicurious's Wine.Dine.Donate program. He recommends using a creamy, mild blue cheese like Fourme d'Ambert.

The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust meatiness. Any remaining sauce would be great served over egg noodles.

Layer upon layer of flavor infuses this stylish yet deeply comforting dish.

Muscovy duck is the leanest of all domesticated duck breeds, yet tender and full-flavored. This technique makes it even leaner by first rendering the fat from the skin (which also makes it deliciously crisp). If you don't find Muscovy duck in stores, order it online from dartangnan.com or grimaud.com.