There is nothing I don’t love about dunking “good” for you ingredients into cheese laden with wine or in this case, sparkling wine. Dump extra hard, this is not your parent’s fondue recipe.

Update your crudité platter with a little bubbly. Use leftover Champagne to create vinaigrette that triple threats as a dressing, dip, and marinade.

Yes to everything in this recipe. Pump up the sophistication of pancakes not only with sparkling wine but by using olive oil and quality citrus, serve with powdered sugar for a daintier less basic version of the breakfast staple.

The best part about this side is that once you learn the trick you can apply it to any fruit or vegetable that may be in season. You’ll never roast a beet again. That in itself is mind-blowing.

The classic, only bigger and better. Inspired by my favorite place to eat pies: Bubby’s in NYC.