Wine

Serve these pastries as the first course of a special-occasion supper — maybe with a bottle of chilled Champagne.

This dish can be made ahead and reheated.

This can be prepared one day ahead, making the seder day much easier. Serve steamed broccoli on the side.

This easy-to-make dish combines the sweetness of tomatoes with the briny essence of capers.

The fish steams directly atop the gently simmering vegetables in this flavorful and very easy dish. Serve with steamed rice tossed with lots of chopped fresh cilantro. Market tip: Choose Pacific or Alaskan halibut rather than Atlantic halibut. Or substitute another firm white fish, such as Alaskan cod, mahimahi, or striped bass.

The veal shanks are extremely tender and have lots of great-tasting sauce. Serve them with the butternut polenta and steamed rapini (also called broccoli rabe), and offer Pinot Noir with dinner.

Tiring of the ultra-refined nouvelle cuisine that epitomized eighties dining, cooks rediscovered the comforting humble cuts such as short ribs and shanks. Orecchiette pasta or mashed potatoes are great to catch the gravy.

This recipe calls for both "true" artichokes — known botanically as globe artichokes — and Jerusalem artichokes, which are actually an unrelated root vegetable (sometimes called Sun Chokes). In the soup, the Jerusalem artichokes enhance the flavor of the leafed variety. Active time: 30 min Start to finish: 1 hr

The ultimate dinner-party dish for a wintry evening, this is robustly flavorful and sophisticated. It's also simple to prepare. Market Tip: Don't buy pork tenderloins that have been pumped with salts and preservatives. Avoid anything that contains 10 percent water solution or phosphates.

Mellowed by brief cooking and wine, this pickled garlic is very mild in flavor. Slice it to add to salads or use as a garnish. Or top off the jar with olive oil, and serve the whole cloves as an appetizer.

Agnello di Latte Arrosto I always had mixed emotions about this dish as a little girl. Traditionally, it was served at the first meal after Lent, a joyous occasion to which everyone looked forward, including me. Still, there was an element of personal sadness: My pet was being eaten. At Busoler I spent long hours playing in the fields with lambs and young goats, and always found sentiment struggling with appetite at Easter. When the appearance of the first peas of the season coincided with Easter, they'd be shelled and added to the dish at the last moment.

This impressive main course is ideal for a healthful dinner party. Serve it with crusty country style bread to soak up the flavorful juices.

Sheila Stein of Woodbury, New York, New York, writes: "We've eaten several times at La Viola of Syosset. Their chicken française is excellent. Could you get the recipe for me?"

Offer this main course with plenty of crusty bread to soak up the delicious saffron broth. A crisp Sauvignon Blanc is good here, too.