Blackberry and Cabernet Caipirinha

Brazil’s national drink meets Spain’s sangría for one outstanding tail. (By Duggan McDonnell)

Beef Tenderloin with Pancetta and Hominy Polenta

The simplest and arguably best way to make a fillet. (By Neal Fraser)

Roasted Lamb Sausages with Grape-Mint Relish

Warm lamb sausages and cool grape relish form tasty juxtapositions of savory and sweet, hot and cold. (By Adela Jung)

Rib Steaks with Spice Rub and Green Bean Salad

Add another layer of flavor with a spice rub. (By Francine Maroukian)

Spiced Lamb Riblets

A natural pairing of lamb and Moroccan spices. (By Adapted from Laurence Jossel)

Chicken Basquaise

Browned chicken braised atop peppers and onions and flavored with Basque dried pepper. (By Aida Mollenkamp)

Salisbury Steak with Mushroom Gravy

The TV dinner classic made from scratch, with savory beef and a red wine–mushroom sauce. (By Kate Ramos)

Rosemary Rib Roast with Cipollini

A showpiece roast perfumed with rosemary. (By Roy Finamore)

Short Ribs with Frisée-Parsley Salad

Rich, tender ribs complemented by a fresh, slightly bitter salad. (By Adapted from Traci Des Jardins)

Sangría

Spanish punch made with wine and fruit— an alcoholic fruit tail of sorts. (By Rob Chirico)

Gingerbread gets a boost with the addition of rich, dark stout. (By Beth Hensperger)

Because beer and beef belong together. (By Trish Deseine and Marie-Pierre Morel)

A one-two punch of black peppercorns and Jack Daniel’s. (By none)

Burgundy Wine Curry. (By yurina )

French Onion Soup (By funklight )