New Years

Charles Alfonso of Pittsburgh, Pennsylvania, writes: "One of my favorite local restaurants is Dish Osteria and Bar, a place I discovered a few months ago. The food is so good that I go back nearly every weekend. The best dish I've had so far is the duck with polenta and lingonberry sauce." The restaurant serves the duck with a side of rapini sautéed in garlic and olive oil.

This recipe sponsored by Black Swan Vineyards

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.

This variation on the traditional champagne cocktail is spiked with some Cognac and Grand Marnier.

We thought we would update the popular Cosmopolitan by substituting Champagne for the usual lemon vodka. We garnished the drinks with skewers of sugar-coated fresh cranberries (thawed frozen ones will work just fine, too).

The sweetness of honey and the bite of Campari combine in this refreshing drink; its flavor is reminiscent of grapefruit.

Set up an assembly line to make six or so of these lovely cocktails at a time: Fill each glass with the liqueurs, then top with Champagne. Flutes are elegant but not essential.

This easy pâté can be made three days ahead.

This recipe can be prepared in 45 minutes or less. Some people favor collard greens boiled until they are meltingly tender, while others prefer them to retain some bite. This recipe satisfies the taste of the latter group. According to the author, this recipe goes well with roast goose.

Chef Suzanne Goin prepares this dish with Taylor Bay Scallops in the shell, but it's also delicious with regular bay scallops, which are more widely available. Be sure to use a good amontillado, the medium-dry Sherry that is lightly aged to give it a mellow, nutty flavor. What to drink: Condrieu, an aromatic Rhône white made with Viognier grapes.