It hits me right up front. Not the berries, but an unusual, keep-me-on-my-nose herbal and spice aroma.

I keep waving the glass below my sniffer, trying to decipher exactly what it is that intrigues me. A few minutes go by and I slowly write: “…mint, anise… cocoa, nutmeg?… cinnamon…blackberry. Smoky aroma.”

Yes, the 2007 B.R. Cohn Olive Hill Estate Cabernet Sauvignon from Sonoma Valley is that complex, which makes it one worth slowly drinking, allowing the flavors to evolve on your palate as the hour (or more) ticks by.

The same herbal, spicy components on the nose show up on the taste, as do black cherry, blackberry and plum. But be ready to pucker up! The tannins are big and tight, which makes this a good bottle to lay down and enjoy years from now. Read the full story

Recipe (PDF) | Visit L’Escalier: Hours, directions

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Buttercup squash stuffed with wild rice, shiitakes, and caramelized leeks. (Jennifer Podis/The Palm Beach Post)

More: Holiday Dining

All you vegetarians and vegans: don’t settle for a plate full of side dishes on Thanksgiving, the most gastronomic of holidays!

Options abound for culinary creativity when cooking up an alternative to the king of Thanksgiving centerpieces — the turkey. Not only can they be just as tasty and satiating, but they can be just as decorative for the gracious setting.

Although I’m vegetarian (unlike vegans, I do eat animal products, such as cheese and eggs), I combed through a new cookbook, Party Vegan by Robin Robertson, when challenged to find a dish that rivals the great bird for those who choose not to eat them. Read the full story

Recipe (PDF) | Visit The Raw Kitchen: Hours, directions

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Recipe (PDF) | Visit Mellow Mushroom Pizza Bakers: Hours, directions

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Recipe (PDF) | Visit Darbster: Hours, directions

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Serving dinner to mixed company — vegetarians and meat eaters, that is — can be a tricky affair. Hearty pasta dishes are your easiest path to culinary harmony.

Bow-tie pasta with rapini and chickpeas is a fine option for several reasons.

First, the rapini (also called broccoli raab, a pungent relative to broccoli) gives the dish an assertive, complex flavor that will please varied palates. The chickpeas also provide a meaty texture, as well as satisfying protein.

If the rapini is too strong for your taste, milder broccolini makes a good substitute.

And if your heart’s set on putting some meat in the dish, sweet or hot Italian sausage makes a tasty addition. Or a little cooked bacon crumbled over the top is nice, too.

Consider serving this pasta with some crusty bread and a salad dressed with a tart vinaigrette to balance the bold flavors of the dish.

Bow-tie Pasta with Rapini and Chickpeas

Start to finish: 35 minutes (15 minutes active)

Servings: 4

2 pounds rapini (broccoli raab)

8 ounces bow-tie pasta (farfalle)

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

½ teaspoon red pepper flakes

15-ounce can of chickpeas, drained and rinsed

1 tablespoon lemon juice

Salt and ground black pepper, to taste

½ cup grated Parmesan cheese, or more to taste

Bring a large pot of salted water to a boil.

Trim and discard the stem ends, yellowed leaves and any stems thicker 1/3-inch from the rapini. Chop it coarsely.

Add the rapini to the boiling water (in batches if necessary) and cook until tender, about 2 minutes. Using a large slotted spoon, transfer the rapini to a colander to drain, using the spoon to press out any excess liquid. Leave the pot of water over the heat.

Add the pasta to the boiling water and cook according to package instructions.

Meanwhile, in a large skillet over medium-low, heat the oil. Add the garlic and cook, stirring constantly, for 90 seconds. Add the red-pepper flakes and cook, stirring constantly, for 30 seconds. Add the chickpeas, lemon juice and drained rapini. Stir until well combined and heated through. Season with salt and pepper.

Drain the pasta and transfer to a serving bowl. Add the rapini mixture and Parmesan cheese, then toss to combine. Serve with extra grated Parmesan for topping, if desired.

Per serving: 481 calories; 96 calories from fat; 11 g fat (2 g saturated; 0 g trans fats); 5 mg cholesterol; 73 g carbohydrate; 24 g protein; 6 g fiber; 511 mg sodium.

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The combination of green, red and orange makes this salad a spectacularly inviting side dish that will dress up your holiday table.

The striking red seeds of the pomegranate are especially beautiful amid the vivid greens, and their sourness blend well with sweet clementines to make a wonderful taste sensation.

This salad is low in calories and packed with a plethora of nutrients and fiber.

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For Part 1 of the BBQ, click here

Now, on to those mushrooms I mentioned in Part 1! Once again, my indecision led me to two different mushroom dishes, instead of having to choose between them.

The first was Marsala-marinated portobello mushroom slices. This recipe produced another pairing conundrum in that the marinade had Marsala wine (a fortified wine from Sicily) blended with honey, soy sauce, olive oil and hot sauce. I wasn’t sure which ingredient to consider most, but had read wine used in cooking should take some precedence when choosing wine to serve.

With my go-to wine assistant Ryan Stanford at the Boynton Beach Total Wine store helping me, we decided upon another Sicilian wine for pairing and pulled a 2007 Cusumano Nero D’Avola ($12.99). This grape was new to me, and being the adventurous type, I was eager to give it a taste. (Cool fact: this bottle is stopped with a glass cork!) Read the full story