Jill Silverman Hough

A classic crowning touch for Italian-style braised veal shanks, this sprinkle of citrus and herbs adds freshness to long-cooked short ribs, too.

Two whole bottles of Cabernet Sauvignon are the key to these super tender braised short ribs.

This satisfying fall salad uses familiar ingredients in unexpected ways.

Look for bresaola (air-cured, thinly sliced beef) in the refrigerated section of some supermarkets and at specialty foods stores and Italian markets. WHAT TO DRINK: A fruity, sassy, off-dry white wine like Lindemans 2005 "Bin 75" Riesling, Australia ($8).

Look for a dark honey, such as forest honey, which is available at specialty foods stores and from kalustyans.com. WHAT TO DRINK: Try the 2004 Château Grillon, a delicious Sauternes that won't break the bank (France, $19 for 375 ml).

Cinnamon and a dash of cayenne give the sauce a south-of-the-border vibe.

Use a mandoline to cut the parsnips easily.

A new take on carrot cake.