Wine

This Franco-American combination of bourbon and bubbles gives you another reason to be thankful. It doubles easily to accommodate the number of guests around your holiday table.

Butter melting over a pan-fried steak mingles with its rosy juices, creating a luscious sauce right on the plate. For smaller appetites, these large steaks can be cut in half to serve four.

These are called arancini (little oranges).

The unusual crust is made of brioche dough.

The créme fraîche topping melts fast, so to make the most of its fabulous taste and texture, add it just before eating.

In France, an entrecôte (literally, "between the ribs") is the most tender cut of beef; New York strips are a close equivalent. For this recipe, the steaks are quickly seared, then topped with a lighter, contemporary version of the classic sauce bordelaise made with beef marrow and red wine. What to drink: Château Poujeaux 1999 "Moulis."

This crowd-pleasing risotto works well as a main course—accompanied by green salad and crusty bread—or as a side dish for leftover chicken. Active time: 45 min Start to finish: 45 min

Cioppino is San Francisco's answer to bouillabaisse and, like that famous Provencal seafood soup, is made with a variety of the freshest fish possible. In San Francisco the mixture included Dungeness crab, which adds a unique flavor, but any regional crab will do. If crab is not available, substitute another shellfish. No clams? Try mussels. The point is to treat the following recipe as a guide and use whatever looks best in the market the day you make the soup.

Daube de Boeuf

Can be prepared in 45 minutes or less.

Hold the mayo: This rustic side dish is dressed with a Provence-inspired blend of white wine, Dijon mustard and capers. Be sure the potatoes are still warm when you add them to the dressing; they’ll absorb it better, enhancing the flavor of the dish.

Harissa adds a layer of nuance to this twist on Italian American favorite, shrimp scampi, offering added body and warmth from spices such as caraway and cumin.

A light, frothy Italian dessert made from egg yolks, sugar, and Prosecco, this easy zabaglione recipe is perfect served warm with fruit and biscotti.

All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.

These pinwheel-style swirls pair classic sugar cookie dough with cranberry and red wine jam. They’re equally at home on a cheese plate and served as dessert.