Try a Chardonnay. Full-bodied and with a touch of fruit, it can stand up to the richness of the roast. Or opt for a velvety-smooth red, such as a Malbec, to complement the earthy flavors of the pilaf.
Rehydrate mixed dried fruit and stuff inside the pork loin for a sweet surprise in the center of each slice.
Get the recipe: Stuffed Pork Loin With Roasted Root Vegetables
The warm, tangy dressing turns crisp greens into a special-occasion dish.
Get the recipe: Frisée With Warm Shallot Vinaigrette
Use a variety of mushrooms to add complexity to this simple side dish.
Get the recipe: Wild Rice and Mushroom Pilaf
Simmer the pears with cinnamon and fresh ginger until tender, then top with a rich caramel sauce.
Get the recipe: Cinnamon-Poached Pears With Caramel