Wine

Here's a delicious recipe from chef Edwin Goto at The Lodge at Koele on the island of Lanai in Hawaii. In an homage to spring, the rich-tasting risotto is served on a bed of oven-roasted asparagus.

Throughout World War II, everyone who had even a little plot of land was encouraged to grow a vegetable garden. Back then, this comforting soup would most frequently be made from water and contain no chicken, which was a Sunday treat. For convenience, you can skip the first part of this recipe and use six cups of stock or canned broth and omit the chicken altogether. But if you want to make the stock from scratch, be sure to do so a day ahead.

Having relatives who live near Lansing, Illinois, gives Janice and Paul Abrinko a reason to visit that part of the country—and after trying the veal with Gorgonzola sauce and red cabbage at Cafe Borgia, they have one more reason to go.

This is similar to the classic veal osso buco. Capocollo or pancetta (available at Italian delis) adds a nice smokiness. Serve this over noodles, mashed potatoes, or polenta. Market tip: Small lamb shanks won't do — they're mainly bone — so get the largest, meatiest ones you can find (about 1 to 1 1/4 pounds each).

This German drink, called Grossmutters Punsch (Grandmother's Punch), is usually enjoyed warm at midnight on Christmas Eve. It can also be served as a refreshing chilled drink. For a festive touch, add a cinnamon stick to each glass.

Braised pork shoulder, spicy Italian sausage, and pancetta enrich the tomato sauce. Dried crushed red pepper kicks up the heat.

Can be prepared in 45 minutes or less.

The port cities of Normandy-Caen among them-offer almost endless choices for fall menu planning. For this satisfying stew, the natural bounty of Normandy's waters, the rich cream of its pasturelands and its distinctive apple-based brandy called Calvados are combined with savory root vegetables from the local harvest. Start out with your favorite pâté and some cornichons, and serve a crusty baguette with the stew. Pour a white Burgundy or hard cider.

The juices from any roast—poultry or meat—caramelize in the pan, leaving a residue of brown glaze with intense flavor. In the process called "deglazing," we melt these brown bits in hot liquid (wine, stock, and/or water), to create a quick sauce of concentrated natural essences. Make this pan sauce for either of our roast chickens.

Ideally, the sweet wine in the marinade should be Muscat, a famous Samos wine.

This recipe is an accompaniment for Mascarpone Cheesecake with Quince Compote .

Active time: 1 3/4 hr Start to finish: 4 1/4 hr (includes making stock and rouille)

Spoon these cherries over ice cream or pound cake, or serve them topped with whipped cream and biscotti.

This is like a frozen mousse, which helps explain its name: semifreddo, or "half-frozen." Start preparation a day ahead.

Can be prepared in 45 minutes or less.

This Italian-style stew — called cioppino — makes a hearty supper. Serve it with a green salad, garlic bread and a crisp white wine.

Haricots verts (small, thin French green beans) would also be nice as a side dish, but regular green beans would be fine, too.