Port

Port gives this dessert a sophisticated flavor.

Prunes take on a velvety texture in this Port sauce. The resulting syrup is silky and sweet, with a tropical vanilla fragrance.

Salting the beef 24 to 36 hours in advance enhances flavor and texture. For more on this technique, see the test-kitchen tip below.

A savory crust and simple sauce lift this roast into the special-occasion realm.

Ruby Port makes for a cranberry sauce that's all grown-up—and its robust flavors, paired with a bit of tangy citrus, complement all the other foods on the plate.

Chestnuts play deliciously against roasted grapes. Roasted chestnuts in jars can be found at some supermarkets, at specialty foods stores, and online at markys.com or mastercaviar.com.

Dried and fresh cranberries are simmered in Port for a not-too-sweet, grown-up take on the classic.

Here's a mellow way to flavor this creamy and comforting Spanish custard dessert.

The figs for the sauce need to marinate overnight, so start one day ahead.

Either bittersweet or semisweet chocolate will give great results, but bittersweet will pack more intense chocolate flavor.

Easy and elegant: a beautifully simple bird and a rich wine gravy.

Until you've tried this dessert, you may not have tasted a pear's multiple personalities.

With just the right balance of sweetness from the pomegranate juice and sour notes from the sumac, this layering of flavors accomplishes the enviable task of enhancing the flavor of the steak without overpowering it.

Rich, creamy, suave flavor is the hallmark of this terrine. The shallots create their own sauce, so this is best served on a plate rather than on a slice of bread.

Tip: Replace the cream (but keep the flavor) with 2 percent milk.

What to drink: A red Rhône wine like Châteauneuf-du-Pape or Gigondas, with bold fruit flavors and earthy notes.