Ingredients 2 pounds potatoes, cubed (I used a mixture of new, Yukon gold, and red or even regular baking potatoes) 1 1/2 cups Mayonnaise, more or less to taste 1 tablespoon White vinegar 1 tablespoon...or plastic bowl. Add potatoes, celery, onion and bacon if using; toss. Stir in eggs. Cover and refrigerate at least 4 hours to blend flavors and chill. Pictures and commentary at mangeratrois.net :

Ingredients 4 -6 steaks (I used 4 NY Strip steaks cut about 1 1/2-2 inches thick) 1 tablespoon steak sauce (I used Smith and Wollensky brand, A-1 would work as well) 1 tablespoon Dijon mustard 1/4 cup... 2. Place the meat into the slow cooker, pour white wine over the steaks, and cook on LOW for 6-8 hours. 3. Serve with extra steak sauce if desired. Pictures and commentary at mangeratrois.net

4 4-ounce Filet mignon steaks trimmed Cooking spray 1/4 teaspoon Salt 1/4 teaspoon Black pepper 1/2 cup Port or other sweet red wine 3 tablespoon Shallot chopped 1/2 cup Fat-free, less-sodium beef...highly likely that mine were thicker than the recipe was designed for. Such is life. Reducing the sauce also took a bit longer than the recipe said it would. This is from Cooking Light's 2009 Annual

I had no red wine left with which to make a stew, so after checking in cooking about whether lager would work well instead, I came up with this recipe. I'll definitely used lager instead of red...for about 2 hours. I prefer stew with Yorkshire Puddings than dumplings, so I made some puds to go along with the stew, using this recipe . This serves 2, with about 450 calories per serving.