Port

We've learned from experience that, because goose gives off so much fat in roasting, it's necessary to use a deep (at least 2 inches) roasting pan (do not use a non-stick pan). We also recommend using a metal bulb baster — the hot goose fat may melt a plastic one.

A sweet, buttery dessert that's a snap to make. It's excellent with tea.

Begin preparing the turkey a day ahead, as it needs to soak overnight in brine, which makes the roasted bird exceptionally juicy. Watch how to prepare and carve your bird with our streaming video demonstration.

Can be prepared in 45 minutes or less.

The following recipe calls for semiboneless quail. This means that the rib cage and backbone have been removed, but the wings and legs are left intact.

Port and orange juice accent this cranberry and dried fig sauce.

These toasts are also delicious without the foie gras or with a slice of country pâté substituted for the foie gras.

This turkey is basted with Port, a wine exported to the colonies by English merchants in Portugal; for a time it was boycotted by the revolutionaries. Here, the Port gives the turkey and the gravy a rich flavor. Watch how to prepare and carve your bird with our streaming video demonstration.

A conserve usually consists of a mixture of fresh fruits, often with raisins, currants or nuts added. New England seafarers prized citrus fruits, which are perfect with native cranberries.

This fruity, not-too-sweet barbecue sauce is terrific on any type of grilled poultry, pork, or even salmon. For convenience, it can be made one day ahead.

At Mirabelle, chef Reuge serves the paillards, in this case thin slices of strip steak, on a bed of red cabbage braised in red wine and garnishes the dish with fresh herbs.

"Twenty-Two Eighteen restaurant here in Seattle is a sophisticated spot featuring live jazz," says Allison Webb of Seattle, Washington . "When I was last there, I tried a wonderful salad of baby greens mixed with roasted red bell pepper and feta cheese." At the restaurant, the salad also comes with feta croutons and a tomato-ginger chutney.

Part of the allure of this very grown-up dessert is its texture, which is softly set, rather than bouncy like Jell-O.

"I spent a weekend in North Carolina's Blue Ridge Mountains," writes Elizabeth Haworth of Columbia, South Carolina. "The Riverwood restaurant in Blowing Rock was a real treat—I especially enjoyed their fig and Stilton salad with Port dressing. Would the chef share the recipe for this unusual salad?" The sweet-tart dressing paired with creamy Stilton cheese strikes a great balance in this winter salad.