Bon Appétit

A quick chili becomes the topping for these messy open-face sandwiches.

This impressive dish requires very little prep work, and the whole thing is cooked in just one pan. Serve with toasted slices of crusty bread.

To make curls, soften a chocolate bar briefly in the microwave and run a vegetable peeler along one long side.

Crème fraîche—a French heavy cream that's slightly sour—can be found in the dairy section of some supermarkets and at specialty foods stores.

A classic crowning touch for Italian-style braised veal shanks, this sprinkle of citrus and herbs adds freshness to long-cooked short ribs, too.

Two whole bottles of Cabernet Sauvignon are the key to these super tender braised short ribs.

This satisfying fall salad uses familiar ingredients in unexpected ways.

Look for bresaola (air-cured, thinly sliced beef) in the refrigerated section of some supermarkets and at specialty foods stores and Italian markets. WHAT TO DRINK: A fruity, sassy, off-dry white wine like Lindemans 2005 "Bin 75" Riesling, Australia ($8).

The cornmeal-crusted shrimp are a crunchy contrast to the creamy risotto.

To preserve and enhance the fettuccine's subtle flavor, toss it with a light sauce like this one.

Moist spice cake layered with cream cheese frosting adds up to one irresistible autumn treat.

Leftover caramel will keep for a week in the fridge; rewarm it and serve over ice cream.

Because they're firm and tart, Pippin or Jonathan apples would also be good here.