White Wine

This is a delicate onion soup, a nice change from the heartier types which are so well known.

(PESCE ALL' ACQUA PAZZA) The fanciful name of this dish derives from the "crazy" way the cooking water is transformed into a flavorful sauce.

Porcini and shiitake mushrooms are the delicious difference in this fondue. Other varieties would work well, too.

A simple but flavorful poultry main course.

Active time: 1 1/2 hr Start to finish: 5 1/2 hr

Hold the mayo: This rustic side dish is dressed with a Provence-inspired blend of white wine, Dijon mustard and capers. Be sure the potatoes are still warm when you add them to the dressing; they’ll absorb it better, enhancing the flavor of the dish.

The ribs can be braised one day ahead and topped with the breadcrumb mixture shortly before serving. What to drink: Robust Pinot Noirs with firm acid (to cut the richness of this dish), such as French Burgundies from Volnay, and Oregon or California Pinots.

You can save some prep time by asking a butcher to cut the chicken thighs in half for you. This dish is particularly good served over orzo.

This recipe can be prepared in 45 minutes or less. Begin with endive spears dressed with oil and vinegar. Orzo pilaf with cherry tomatoes is a nice accompaniment. For dessert, have rhubarb compote with crème fraîche.

Active time: 20 min Start to finish: 25 min Chuck blade steaks are a wonderful cut — luxurious flavor at a bargain price. They may appear under different names — flatiron or book steaks, for instance — in your butcher case, but they're easy to spot: Neat ovals that are slightly larger than your palm and bisected by a slender white ribbon — of gristle.

Make garlic-rubbed baguette toasts for mopping up the sauce. What to drink: Brut Champagne or a dry, aromatic white wine, like Viognier.

Navain d'Agneau Active time: 1 hr Start to finish: 2 hr

Vermouth-roasted garlic and Yukon Gold potatoes are terrific in this mellow dish.

This Boston-area restaurant is dedicated to using locally grown organic produce.

The name for this beautiful Bordelais dish is mouclade. Use small mussels to approximate the tiny, sweet variety cultivated just off the coast north of Bordeaux. What to drink: Baron Philippe de Rothschild 2000 Mouton Cadet Blanc.

Redolent of garlic and saffron, these tiny meatballs are a sure hit at any tapas party.

"I came up with this recipe to make use of the immersion blender that I received as a gift," writes Heather Prudhon of Santa Clara, California. "It makes a good quantity of sauce and tastes great served over rice."

Sharon Hooykaas of Los Alamitos, California, writes: "During a trip to the Big Island of Hawaii, my husband and I went to Edward's at Kanaloa for dinner, where I enjoyed the best fish I've ever tasted: snapper served on angel hair pasta with creamy citrus sauce."

A classic roast chicken enlivened with an herbed olivada (olive paste) that is rubbed under the skin. The olivada can be prepared one day before you cook the chicken. What to drink: A crisp white wine or a light, fruity red works well with this menu. For white, Pinot Grigio is a great choice; for red, try a Valpolicella Classico.