Red Wine

Uncork a Cabernet Sauvignon or Burgundy to serve with dinner.

A nice dressing for greens or coleslaw.

At the beach in Malta, the locals eat fried rabbit, rather than burgers, with fries. I've adapted the recipe by using chicken and sweetening the gravy with a touch of honey.

The 1766 Tavern at Beekman Arms teams this delicious steak with grilled onion rings.

Serve with: Mesclun salad with an herb vinaigrette and sliced semolina bread. Dessert: Vanilla ice cream sprinkled with crushed amaretti cookies (Italian macaroons) and drizzled with Kahlúa.

Though Lynch uses flanken for this dish, we prefer the look of regular short ribs.You can often find flanken as well as short ribs at your local supermarket. Both are from the flavorful chuck, or shoulder, portion of a steer; the former are a three-rib portion of short ribs cut through the bone and the latter are ribs cut between the bones.

The rare breeds of Rouen Clair and Duclair from Stone Church Farm (845-658-3243) are small, tender, and have a low fat content, which makes them preferable to commercially available birds. We recommend the aged ducks, which have a richer taste. Order them two weeks ahead to allow preparation and shipping from the farm and request that the necks be removed. Since this recipe calls for a fair amount of soy sauce, it is important to use a brand with well-balanced flavors (such as Kikkoman).

Black olives absorb the flavor of red wine and fennel in this warm appetizer.

Add french fries, glazed carrots, and a salad of romaine wedges with blue cheese dressing. End with cheesecake and raspberries.

Roasting the lamb, instead of braising, intensifies its flavor.

Veal and pork combine in the rustic sauce.

This elegant entrée deserves special accompaniments, like buttered baby carrots sprinkled with chopped tarragon, twice-baked potatoes (available frozen) and a spinach salad tossed with toasted walnuts. New-York-style cheesecake with strawberries provides the properly indulgent finale.

H.F. Lippincott of Montgomery, Alabama, writes: "The chicken marengo at O'Briens Bistro, in Pensacola, Florida, is delicious. I'd love to have the recipe."

The robust sauce doubles as a marinade for this easy and elegant entrée. Begin preparing well before serving so that the pork has time to marinate. Accompany with boiled green beans and a full-bodied Zinfandel.