White Wine

The Mediterranean fish soup bourride is something like a bouillabaisse but has a consistency more like stew. Instead of putting the aïoli directly into the soup, as is traditional, Adams likes to dollop it onto toasts.

We used chef Fergus Henderson's technique for braising duck legs so the skin sides, peeking above the liquid like "alligators in a swamp," stay crisp while the meat braises.

This recipe combines the oriental technique of velveting with the Indian flavors of a fresh herb chutney.

These steaks are delicious served with creamed spinach and roasted new potatoes.

The flavorful olive salad is also nice with sea bass, red snapper or tuna. Serve with steamed new potatoes, and uncork a Sauvignon Blanc to go with dinner.

Crusty Italian bread and mixed greens with a red wine vinaigrette are good with the pasta. Afterward, put out big strawberries and bowls of mascarpone cheese (or sour cream) and brown sugar for dipping.

Serve this with the Crispy Potato Galette, buttered green beans and a red Côtes du Rhône or white Burgundy.

"I got the inspiration for this recipe from a dish we made in a cooking class I took recently," says Tracy McGillis of San Francisco, California. "I added a few twists and came up with my own tasty version."

For a quick and satisfying after-work supper, team this tasty chicken dish with some cooked noodles that have been tossed with olive oil and freshly grated Parmesan cheese.

Can be prepared in 45 minutes or less.

Dijon mustard and dry white wine add French flair to this longtime favorite.

At The Great House at Villa Madeleine in St. Croix, they often use a native fish called wahoo for this interesting dish, but swordfish is another nice choice. They also make the chutney with the very hot Scotch bonnet pepper. A serrano chili produces a slightly milder version.