• 1 tablespoon yeast
• 2 cups all-purpose flour
• 2 tablespoons salt
• 3 tablespoons minced fresh basil
• 1 1/2 tablespoons minced fresh rosemary
• 1/4 cup olive oil
• 1/2 cup water
• 1/2 cup Chardonnay
• 1/4 cup chopped crisp bacon
• 3 tablespoons minced onion, sauteed

Preheat oven to 450 degrees F. Combine yeast, flour, salt, basil and rosemary. Add olive oil, water, Chardonnay, bacon and sauteed onion.

Knead to form dough. Let rise. Punch down and press into a 14-inch, well-oiled pan. Allow to rise until dough has doubled. Bake 10 to 15 minutes until golden.

Serving suggestions: Top with smoked salmon, sour cream and chives. Or, use as a crust for a seafood pizza with your favorite shellfish and a mild cheese.

Serve with Chardonnay

• 1 cup unsweetened cocoa
• 2 eggs
• 1/2 cup oil
• 1 cup sugar
• 2 tablespoons poppy seeds
• 1/2 cup milk
• 1 cup zucchini, shredded & unpeeled
• 1/4 cup Zinfandel
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Stir all ingredients together well and pour into a greased 8x5-inch loaf pan. Bake at 325 degrees F for 60 tp 70 minutes.

Serve with Martinelli's Zinfandel or Muscat Alexandria.

Julie Martinelli - Martinelli Vineyards

Makes 6 small loaves

• 1 pound butter, melted
• 2 cups sugar
• 1/2 teaspoon salt
• Grated zest of 1 lemon
• 8 eggs
• 2 cups cake flour
• 1 tablespoon baking powder
• 1 cup Champagne (Demi-Sec)
• 1 cup Brandy
• 1 1/2 cups dried cherries
• 1 1/2 cups walnuts
• 2 1/2 cups pecans
• 1 1/2 cups golden raisins
• 2 cups glazed pineapple, cut into small chunks

Mix together the butter, sugar, salt and lemon zest. Beat the eggs in one at a time. Mix together the flour and baking powder. Slowly add and mix until just incorporated.

In a small pot, heat the Champagne, Brandy and cherries over the medium flame. Cook until the cherries are plumped and most of the liquid has evaporated. When cool, drain the cherries and add to the batter.

Mix well, then fold in walnuts, pecans, raisins and pineapple chunks. Put in small greased and floured, paper-lined loaf pans.

Bake for approximately 45 minutes at 350 degrees F until the tops are brown and the cake springs back to the touch.

Serve with Champagne (Demi-Sec)

Serves 6

• 1 package (8 ounces) wide egg noodles
• 2 tablespoons margarine or butter
• 2 cups sour cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup Dry Vermouth
• 1 tablespoon chopped fresh chives
• 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 1 large clove garlic, minced

Cook noodles as directed on package; drain. Stir margarine into hot noodles. Mix sour cream, 1/4 cup of the chese, Vermouth, chives, salt, pepper and garlic.

Stir sour cream mixture into noodles. Place on warm platter. Sprinkle with the remaining 1/4 cup of cheese.

Serve with Chardonnay, Semillon or Reisling.

Every big city has its "Little Italy";
this recipe came from that neighborhood in New York City.

Serves 5-6

• 1 whole chicken, cut up
• 1 teaspoon dried Italian herb seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup white rice
• 1 onion, coarsely chopped
• 1 green bell pepper, diced
• 1 can (14 1/2 ounces) Italian style stewed tomatoes
• 2 cups chicken broth

Season chicken with Italian seasoning, and salt and pepper to taste. In a Dutch oven, heat oil. Add chicken; cook 6 to 8 minutes until brown on all sides, turning occasionally. Remove and set aside.

To the drippings in pan, add rice, onion and bell pepper; saute 2 to 3 minutes. Return chicken to the Dutch oven; stir in tomatoes and chicken broth. Cover and bake 45 to 60 minutes until rice is tender and chicken is cooked through.

Serves 5

• 1 1/4 pounds skinless, boneless turkey thighs
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 head garlic, separated, and cloves peeled
• 1/2 cup dry white wine
• 1/2 cup reduced-sodium chicken broth

Season turkey lightly with salt and generously with pepper. In large skillet over medium-high heat, warm oil. Add thighs and brown for about 10 minutes.

Place turkey in slow cooker and add remaining ingredients. Cook on medium to high setting for 1 1/2 to 3 1/2 hours. Remove garlic cloves from pot. Crush and return to juices if desired. Serve juices over meat.