Quiche Lorraine gets a modern makeover, with pancetta in place of the bacon, a tender flaky crust, and the silkiest, creamiest custard filling,

Pinot Noir, salty pancetta, a splash of Cognac and stems of rosemary and thyme flavor the braising liquid that coddles these Pinot Braised Short Ribs.

This cross between French toast and a Croque Madame is golden and crusty on the outside, creamy and custardy on the inside, layered with savory fillings, oozing with cheese, and crowned with a shining sunny egg.

In this riff on Coq au Vin, the chicken is falling-off-the-bone tender after braising in a light, bright rosé along with shallots, mushrooms, thyme, and pancetta.

Sweet peas are sauteed with shallots and salty pancetta in this classic Italian side.