These savory crêpes are a vegetarian favorite.

Spice-rubbed meat with sweet cherries in an easy, quick preparation.

A timeless dish from the legendary Polo Lounge.

The deli classic done right, with gooey cheese and fragrant meatballs.

A classic from Chef Charlie Palmer.

Duck combines with red onion and hoisin for a quick meal.

A traditional French dish that’s easy to make.

Buttery breadcrumbs provide a nice crunchy crust to balance the creaminess of the sauce.

A gourmet’s alternative to a plain old roasted bird.

An exotic take on roast fish with walnuts, angelica, and saffron.

Rich flavor comes from barbecuing a fully cooked ham.

A great side dish that can be made the day before and gets even better with time.

Quick and impressive when paired with a tangy, herby sauce.

Lamb is the best meat for Cabs, Pinots, and Rhône-style reds.

Food and drink go well together. Or do they?