Beverages

Stout and brown sugar give these tender ribs a hint of sweetness.

Healthy bonus: Fiber from tomatoes; calcium from basil and fennel

Espresso powder makes this creamy fudge taste more intensely chocolaty. Any nuts you prefer (such as pecans or macadamia nuts) can stand in for the walnuts.

Our food editors were truly impressed with the flavorful pork they found in London restaurants — chefs there are making the most of heirloom breeds and natural feed, with delicious results.

Two elements make this dish special. Usually the smaller shanks are braised, but a whole leg works just as well and looks more impressive. Also, white wine is used for the braising instead of red. What to drink: A full-bodied Zinfandel.

The bubbles in the stout act as a leavening agent, so only a small amount of baking soda is needed for the rich, moist cake to rise.

If you're making this for the sherry syrup , don't be tempted to use a dark dry Sherry for the syrup or topping — it will muddy the beautiful green-gold color of the cake and tint the cream topping brown.

These little scallop-shaped cakes are a classic teatime treat in France.

Goes great with: Salad of butter lettuce, radicchio, roasted pears, and toasted walnuts. What to drink: Red Burgundy or Pinot Gris.

Boneless chicken thighs give a moist result, but chicken breasts work well, too. Mix wild mushrooms with cultivated button mushrooms for a deeper flavor. Goes great with: Mashed potatoes flecked with chopped fresh parsley or tarragon. What to drink: Chardonnay or Merlot.

Goes great with: Stir-fried snow peas, green beans, sliced zucchini, and fresh basil. What to drink: New Zealand or Oregon Pinot Noir.

A far is a custardy pudding cake, similar to a clafouti but with a dense, smooth, flan-like texture. This one, studded with brandy-soaked prunes and raisins, is the signature pastry of Brittany, served for breakfast as well as dessert.

The most floral and flirty cocktail we've had this year.