Red Wine

In this delicious dish from Asterix & Obelix, the orzo is toasted before it's cooked, giving the pasta a nice nutty flavor.

This flavorful entrée is very low in fat.

The wine glaze both balances the natural sweetness of the beets and intensifies the savory beet flavor. In Tuscany, this is a favorite side dish for game and fowl.

"While traveling in the Northern California wine country with friends," writes Stephen Carkeet of Merced, California, "we ate dinner at Zin Restaurant & Wine Bar in Healdsburg and had one of the best meals I can remember. Chef Jeff Mall prepared a wonderful chicken dish he called 'coq au Zin.' It was a winner." A taste — and word — play on the classic French dish coq au vin, this time made with red Zinfandel. At the restaurant, this is served with creamy mashed potatoes.

Filet de Boeuf à la Bordelaise Active time: 3 hr Start to finish: 25 hr (includes making stock and soaking marrow)

Fruit with a spiced wine syrup is a typical — and refreshing — ending to a hearty Spanish dinner. Serve with slices of lemon sponge cake if desired.

From the Snake River Grill in Jackson, Wyoming.

The honey does not sweeten the chops-it just helps them brown. For an authentic accompaniment, uncork a bottle of the pungent resin-flavored Greek wine called retsina, or simply opt for a favorite Sauvignon Blanc. Serve coffee ice cream and purchased baklava to complete the menu.

Start making this at least one day ahead.

The hearty sauce is also great over couscous.

Can be prepared in 45 minutes or less.