White Wine

"I've never been keen on pineapple," food editor Paul Grimes admits, "so I challenged myself to make a pineapple dessert that I would actually like." Charring the wine-poached fruit caramelizes it and softens its acidity while highlighting its floral notes. With vanilla and a cidery syrup, this dessert feels at once wintery and light.

Mashed potatoes are a tried-and-true side dish with steak, but for something new, try an Italian purée of white beans—it's just as creamy and much faster.

The clams and sausage make a warm and comforting one-pot meal. Toss with cooked linguine, or just serve with toasted pain rustique.

In a clever switch, a zucchini blossom stands in for the traditional sage-leaf topping. A terrific dinner-party dish.

This recipe originally accompanied Ratatouille .

This pleasant, not-too-strong punch is perfect for a party. To keep the mixture cold without diluting it, use an ice block instead of regular ice cubes.

Sturdy forest-green collards provide the wrapping for buttery, juicy mushrooms. Elegance comes easily when it comes to these bundles, since they can be assembled a day ahead.

When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. "It’s a cheap shot," she admitted, "but it’s damn delicious." We all agreed—it’s the best turkey most of us have ever tasted. The butter, an excellent carrier of that unmistakable truffle flavor, moistens the turkey’s meat and crisps its skin during a high-heat roast. For this splendid centerpiece, a nuanced French shallot-wine sauce is just the thing.

Celery—often dismissed as one of the produce world's poorest relations—contributes an intriguing earthiness to moist chicken infused with the flavors of white wine and garlic.

Bartender Naren Young developed these cocktails at Bobo Restaurant in New York to showcase the flavors of cachaca, a Brazilian spirit made from distilled sugarcane juice.

Bartender Naren Young developed these cocktails at Bobo Restaurant in New York to showcase the flavors of cachaca, a Brazilian spirit made from distilled sugarcane juice.

Favorite Mediterranean ingredients come together in this creamy risotto. Adding the liquid from the tomatoes to the chicken stock underscores the flavor of the fresh tomatoes added at the very end. This is delicious made with any ripe red or orange tomatoes.

Surely you've had one too many supersweet sangrias whose fruit chunks overpower the (usually mediocre) wine. This version couldn't be more of a contrast, with a refreshing mintiness and subtly aromatic fruit that still allow the crispness of the white wine to come through.

Traditionally, this bouillabaisse-like stew is rich with tomatoes and chunks of wild-caught freshwater fish such as perch, tench, eel, trout, and pike. While wild-caught is best, fillets of farmed freshwater fish—including tilapia, catfish, trout, and arctic char—also work well.

A flavorful light supper or first course.

Tricked out with shoestring fries, this is a time-honored rendition of steak frites—meat and potatoes à la française. A rich sauce on the side enhances the already flavorful well-marbled meat.

Beurre blanc—the classic French butter sauce—is a cinch to prepare and has a tendency to make just about anything taste better. This take on it uses the scallops' juices to add complexity.

While there's no substitute for eating a bowl of mussels on France's Atlantic coast, you'll be surprised at how easy it is to re-create this briny, aromatic dish at home.