White Wine

Wild striped bass is an incredible delicacy on the order of wild king salmon. To complement its robust flavor and steak-like texture, we serve it with a beautiful and aggressive squid vinaigrette. This is not a dish for people who are on the fence about eating fish.

Active time: 2 hr Start to finish: 2 hr Traditionally sprinkled over veal, a classic Italian gremolata is made of lemon zest, parsley, and garlic. Chef Odessa Piper's take on it trades lemon and garlic for lemongrass and lime zest, giving the topping a lighter, more citrusy flavor that perfectly complements the mild trout.

Active time: 30 min Start to finish: 2 1/2 hr

Can be prepared in 45 minutes or less.

Serve with: Baked sweet potatoes and sautéed Swiss chard. Dessert: Carrot cake with cream cheese frosting.

Croûte Forestière This is based on a croûte forestière I tasted at the Bois Gourmand restaurant outside Champagnole, in the heart of the mountainous Jura region in France. The restaurant is known in the area for its regional specialties, and this was an intriguing interpretation of the typical croûte forestière which is made entirely with morels.

Avgolemono, a classic Greek sauce flavored with lemon juice and thickened with eggs, adds richness to the tender stewed chicken in this outstanding main course. Pour a chilled Chardonnay, and offer purchased baklava for dessert. See how to joint a chicken.

I find that littlenecks or tiny cockles are the best shellfish for this dish, because they are delicate. Tarragon complements them, as does parsley or dill.

Osso buco is a traditional Italian dish of veal shanks simmered in a pungent tomato sauce and topped with gremolata. Ming Tsai's clever version is made with fish.

The tender nut crust and a vanilla bean syrup make these cheesecake-like tartlets extra special. Top with more nuts, if you like.

Fresh fennel, fennel seeds and the anise-flavored liqueur Pernod are combined here.

Can be prepared in 45 minutes or less.