Port

Active time: 15 min Start to finish: 1 1/2 hr

"One evening my husband took me to a marvelous restaurant, Al Biernat's, in nearby Dallas," says Janice E. Bryant of Irving, Texas."I had an innovative salad—greens tossed with grilled pear slices, walnuts, blue cheese and a terrific vinaigrette."

Combining smooth and grainy Dijon mustards results in a sauce that has both depth of flavor and satisfying texture.

To make graham cracker crumbs, add the crackers (broken into small pieces) to processor and blend until finely ground. For best results, use Philadelphia-brand cream cheese. Bake the cheesecake at least one day and up to two days before serving.

In this luscious soup, the restaurant uses a squash that is relatively new to the American market: the kabocha, a beautiful jade-green winter squash with deep orange flesh. Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

Our food editors loved shavings of Stilton cheese on these tarts. We understand that nobody has much room for dessert after a big meal, much less one with cheese, but these tarts are actually quite light and refreshing: The Stilton lends depth and provides a savory counterpoint to the sweet grapes and crust.

This recipe is an accompaniment for Brined Pork Loin with Onion, Raisin, and Garlic Compote .

Here's a super-sophisticated yet easy-to-make topping for ice cream. Serve shortbread cookies alongside.

This elegant no-bake cheesecake has a smooth, airy filling similar to a mousse. To make the graham cracker crumbs, blend graham cracker pieces in a food processor.

There are a number of variations of this traditional Scandinavian Yuletide drink. Dry red wine, muscatel and sweet vermouth, with aquavit in place of the brandy, may be used. In another version, 2 bottles of dry red wine, preferably Bordeaux, are used with the quantity of aquavit increased to a whole bottle, which is poured over the flaming sugar.

Uncork your best Merlot with the veal.

"Years ago, when we were dating, my husband took me to Park Bistro in Manhattan," writes Therese Tetzel of Dallas, Texas. "To this day, we return to the restaurant every time we go to New York. Its version of coq au vin is the best I've had in the United States—similar to one we tried in Burgundy."

A delicious entrée from L'Apogée.

Parmesan goes a long way on this meatless entrée, so use sparingly. Pour some Chianti.

This innovative and refreshing dish is just right for warm weather parties. Use only one variety of melons or an assortment, but be sure they are the ripest available. Can be prepared in 45 minutes or less, but requires additional unattended time.

Bake this dessert ahead so it can chill overnight.

The hens should marinate at least 12 hours, so begin preparing a day before serving.