Fennel

Team this outstanding entrée with some steamed broccoli and a fruity Zinfandel.

From Le-Bec-Fin in Philadelphia.

Team the fish with steamed rice and sautéed spinach, and pour a Sauvignon Blanc.

Serve this hearty stew over noodles. Market Tip: It's best to buy pork shoulder from the Boston butt: This less-tender but well-marbled cut produces succulent results when braised.

This vegetarian version of the Spanish classic is perfect for spring. You will need a 12-inch-diameter skillet with 3-inch-high sides.

Active time: 2 hr Start to finish: 3 1/2 hr (includes making stock)

NORMANDY In Normandy, this richly flavored stew would be served with a composed salad of watercress, shallots, and roasted beets. What to drink: Muscadet, Chablis, or unoaked Chardonnay.

The agrodolce (tart-and-sweet) flavors of vinegar and raisins used in marinating the fish are typical of Jewish-Italian cooking.

Uncork your best Merlot with the veal.

Both the tomato coulis and the salsa can be made up to one day ahead.

One of the very best things about this stew is its practical nature: If you blanch the vegetables, boil the potatoes, and make the infused broth a day ahead, this dish takes only 15 minutes to cook.

The fresh flavors of fennel and orange make this simple fish dish shine. You can serve it alone or with a helping of rice.

The shanks need to marinate overnight, so plan ahead. Uncork a spicy Syrah, Pinot Noir or Merlot to go with dinner.