Sherry

Can be prepared in 45 minutes or less.

This recipe was created to accompany Brown Sugar-cured Turkey with Wild Mushroom-Shallot Gravy.

Baked Chicken Breasts with Mushrooms and Artichokes in Sherry Sauce

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Gastronomic lore tells us that the forerunner of this famous lobster dish was actually created at Delmonico's, the well-known New York City restaurant, during its heyday in the latter part of the last century. Mr. Ben Wenburg (or Wenberg, as some believe), a Delmonico's habitué during this period, is said to have devised a dish made with seafood, cream, and egg yolks. It was called Wenburg on the menu until some time later when the epicurean Mr. Wenburg became involved in a dispute with the management. Thereafter, the restaurant renamed the offering seafood "Newburg," and a classic was born.

The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.

Though egg drop soup is not traditionally made with noodles, we love the texture and substance they add.

Can be prepared in 45 minutes or less.

Serve this flavorful roast with its rich mushroom gravy, the mashed potatoes here and sautéed carrots. A fruity Zinfandel would make a good wine choice.

Syllabub—a thick, frothy dessert made of wine, sugar and cream—originated in old England. This raspberry-topped version is served at Christiana Campbell's Tavern. Begin preparing it a day before serving.

This is a big-deal dish. But the numerous steps, all easy, transform the duck into a wonder of subtle spiciness. We had this dish in Xi'an, where five-spice powder in the rub and the dipping salt were lovely touches.

In classic Chinese cooking, noodles destined for soup are cooked separately and added at the last minute so that the starch from the pasta doesn't cloud the broth. Because we were aiming for a rib-sticking dish, we broke with tradition and cooked the noodles right in the stock, allowing the starch to thicken the soup slightly.