White Wine

Though you may associate bocconcini with the tiny mozzarella balls sold at Italian markets and cheese shops, the word simply means "little bites" (the veal in this stew is cut into bite-size pieces). When purchasing dried porcini, look for packages containing large, flat, recognizable slices of the mushroom. Active time: 35 min Start to finish: 1 3/4 hr

At The Riviera restaurant in Dallas, this delicious main course is teamed with steamed asparagus and fingerling potatoes roasted with rosemary.

Roasting the asparagus intensifies its flavor and is easy to do.

Active time: 45 min Start to finish: 45 min Servings: Serves 12 (as part of aïoli menu).

To bring out the best in this dish, buy or order the finest cheeses from a cheese shop or Italian deli: fresh ricotta, mild imported provolone, and Parmigiano-Reggiano.

The chicken is redolent of garlic, but not overly so; cooking the garlic cloves whole in their skins keeps the flavors in balance. What to drink: A spicy red from Spain's Ribera del Duero region. Try the 2000 vintage from this appellation, known for its rich blends of Tempranillo, Cabernet, and Merlot.

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."