Red Wine

A traditional side dish for the Christmas ham, sausage or spareribs.

Offer a hearty Cabernet Sauvignon with this impressive prime rib.

Stifado, a hearty Greek stew, can be made with almost any kind of meat, though beef is most common. Here we use lamb. It always involves either red wine or red-wine vinegar or both, herbs, and copious quantities of small whole onions.

This recipe can be prepared in 45 minutes or less.

In most of France, turkey with chestnuts has become a standard Christmas dish, but in the southwest, goose is preferred.

A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon.

Hoisin adds complexity to the flavor of the sauce. You can save some time — and some tears — by chopping the onions in the processor in two batches.

Here, meltingly rich veal shanks combine wonderfully with the chewiness of orecchiette, ear-shaped pasta shells made of semolina (coarsely ground durum wheat).

In winter Kay Simon sandwiches this cake with wine jelly, in summer substituting a simple purée of fresh raspberries. Wine for Cooking and to Drink Merlot is important in the Yakima Valley, and perfect for this cake.

Try this rich sauce over pasta or over the <a></a> Parmesan Polenta Squares

Daube de Boeuf