Harissa-Crusted Pork Crown Roast
Crown roast is the most kingly of pork presentations, but with 15 ribs, it can feed the entire court. It deserves a wine as spicy and intense as its harissa crust. Try a Zinfandel from older vines, like the peppery 2005 Hendry Block 7 ($30).
Spice-Roasted Ribs with Apricot Glaze
A glaze of apricot preserves and smoked paprika makes these sticky-sweet ribs insanely delicious. They pair effortlessly with the fruitiness of a jammy Zinfandel, such as Cline Cellars's 2005 California Zinfandel ($11).
Veal Chops with Cognac Sauce
“Cognac, cream and truffle butter—how can you possibly go wrong?” Grace Parisi, F&W Test Kitchen Editor, asks. Here, she combines these three rich ingredients in a decadent sauce for juicy pan-roasted veal chops.