Worried about what to serve with the recipes in The French Kitchen Cookbook (William Morrow, October 2013) by Patricia Wells, Patricia recommends a wine pairing with each dish. In this case an Italian white preferably an Orvieto. Fettuccine with vodka and lemon • 6 servings • One of the greatest hits from my Trattoria cookbook was Penne with Spicy Tomato-Cream Sauce, or what is generally known as vodka pasta, a dish inspired by one served...

In A Century of Restaurants (Andrews McMeel, October 2013) Rick Browne, host of Barbecue America on PBS, takes us on a coast to coast, U.S border to U.S border tour of 100 storied eateries that have stood the passage of time and even thrived, recipes included. Here's a first helping for which we might have to trade Spring for Winter Vegetables. Grand Union Buffalo Rib Eye with Spring Vegetables Serves 1 Zinfandel -Truffle Sauce 1...