Pernod

Great for all kinds of dinner dates.

Saunders created this drink for Dori Bryant, "a whiskey-drinking lady." This recipe differs from the classic "Smoky Martini" because she added Pernod.

The addition of an anise-flavored liqueur turns this hot cocoa into the liquid version of chocolate-covered licorice.

This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic.

Pan juices, the flavorful liquid and crispy bits left in the roasting pan, form the base of this gravy.

Enjoy this dish alongside homemade soda bread

The double-shake method is key to this cocktail’s texture. The first round is to break up the egg white; the second is to chill and froth the drink.

Although it may seem like a complicated restaurant dish, bouillabaisse has simple origins in the French seaport city of Marseille, where there is an abundance of freshly caught seafood (and an aversion to waste). Julia Child defined it as a “fisherman’s soup, made from the day’s catch,” or from its leftovers. What it actually consists of depends on whom you ask. A pot will typically have at least four types of fish (some insist on no fewer than seven) and a roster of regional ingredients, notably fennel, garlic, saffron, tomatoes, orange zest, and olive oil. Purists would insist on using fish only from the local (Marseille) waters and absolutely no shellfish, while others take a more liberal approach, improvising here and there but basically sticking to the same formula. Most everyone agrees on the required accompaniments: rouille and croutons made from a crusty baguette. The process for making the stock, which is similar to a classic fish fumet (page 55) but with Mediterranean flavors, takes little time; since it gives the finished dish its rich flavor, don’t skimp on this step. Rouille is a variation of mayonnaise (page 95), with spices, garlic, and fish stock for added flavors as well as bread for a rustic texture. It has a tawny color from the addition of saffron (hence its name, which means “rust” in French).

Poring through old cocktail books, we noted that every reputable bar had a house recipe for bitters. Originally we played with infusing bitter herbs and spices in absinthe but found the task too time-consuming and the results too inconsistent. We settled instead on a blend of different absinthes, Green Chartreuse, and bitters to create just the right balance of anise and bitterness.

For all the licorice lovers out there, this one’s for you. Raw fennel can be a bit much for some people, but braising fennel mellows out its strong anise taste, making it a bit sweeter and meltingly tender. Pernod and tarragon amp up the anise flavor, rounding out this all-purpose, easy-as-can-be side. It’s especially good with steamed white fish and pork chops.

Every summer my family vacations in Harvey Cedars on Long Beach Island, New Jersey. Say what you want about New Jersey but let me tell you, when it comes to produce and seafood, it’s hard to beat. Most people you talk to know all about the tomatoes and corn, but there is so much more. How about the clams? My family gets ours from a local clammer. The scallop boats come in daily. The swordfish is exceptional and the crabs are as good as they are anywhere. I’m inspired by all of these things, and I’ve included most of them in this one dish. It may seem like a lot of ingredients, and it is. If you want to leave something out go ahead, or add something to it by all means. All the action happens in one pot, making this a great beach house dish.

Classic, old-school New Orleans flavor, slightly updated. Because of the expense of the oysters, these are better for smaller crowds, 10 to 12 people max.

What could be more French countryside than pulling a chilled bottle of homemade (or at least home-doctored) wine from the fridge for a special celebration? This orange sipping wine is a little sweeter and stronger than a regular glass of white, and it's the perfect aperitif for the onion tart with mustard and fennel .

>Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights and is part of a special menu he created for Epicurious's Wine.Dine.Donate program.