Name: Marinated Shrimp with Champagne Beurre Blanc
Yield: Makes 8 first-course servings
Ingredients: 2 cups Champagne or other dry sparkling wine; 1/3 cup finely chopped shallots; 2 tablespoons Champagne vinegar or other white wine vinegar; 1/4 teaspoon whole black peppercorns; 1 cup Champagne or other dry sparkling wine; 1/4 cup extra-virgin olive oil; 3 tablespoons minced shallots; 1/2 teaspoon freshly ground black pepper; 24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined; 1 tablespoon minced fresh chives; 1 tablespoon minced fresh tarragon; 1 tablespoon minced fresh parsley; Nonstick vegetable oil spray; 1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces

Image may contain Food Meal Glass Dish Animal Shrimp Seafood and Sea Life

Marinated Shrimp with Champagne Beurre BlancMark Thomas

The classic — and amazingly easy — French sauce made with butter and wine gets a glamorous makeover with Champagne. Feel free to use less-expensive sparkling wine for cooking, but keep the blanc de blancs flowing as an accompaniment.

Recipe notes

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Classic Potato Latkes

Crispy. Golden. Fluffy. Bubbe would approve.