Port

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.

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

A delicious entrée from L'Apogée.

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.

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.

"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.

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 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.

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

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

Lightly sweetened plain low-fat yogurt is a nice complement to the syrup.

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.

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