White Wine

Serve garlic toast with this to mop up all the savory broth.

Sugar cookies are the perfect accompaniment to this colorful finale.

Can be prepared in 45 minutes or less.

Sofrito is a sautéed vegetable mixture used as a seasoning in Spain, Italy and Latin America. This recipe can be prepared in 45 minutes or less.

For centuries, the French have been braising duck as a way to tenderize it, whether the duck was wild or tame (use only farm-raised duck in the recipe below). The slight bitterness of turnips nicely offsets the flavorful meat rich but simple sauce. The appropriate wine choice here would be French-splurge a bit for the season and pour a good Burgundy or Chablis with this.

Paper clips are useful for tightly sealing these simple appetizer packages. Foil is a good substitute for the parchment. (Paper clips are not necessary with foil; just crimp the edges to seal tightly.) Be sure to discard any mussels that do not open.

Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty foods store.

A quick version of the traditional Sicilian dish pasta con le sarde. Accompany it with herbed focaccia topped with goat cheese, as well as a salad of roasted red bell peppers. Finish the meal with a fresh fruit tart. This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Traditionally used for poaching seafood, court bouillon (French for "quick broth") is an aromatic stock made with vegetables and herbs. Wine, lemon juice, or vinegar is often added. Can be prepared in 45 minutes or less.

This dessert traditionally should have twelve different fruits to represent the Apostles. But as long as you have a good variety, it will be delicious.

Serve with Garlic Mashed Potatoes. You don't know where the fish ends and the potatoes begin in this beautiful and satisfying dish Chef Desmond, of Island Cottage on Hare Island in Ireland, uses turbot that comes from the waters off nearby Clear Island. We call for halibut, which is more readily available here.

Cunetto House of Pasta in St. Louis has an excellent grilled skewered chicken entrée. Sometimes I even make a special trip just to have it. Could you request the recipe? Georgeann King Memphis, Tennessee

When showing me his straightforward technique for making this traditional dessert, chef Cesare Giaccone (at Da Cesare restaurant in Albaretto della Torre) credited a parish priest in a nearby hamlet for giving him new understanding of zabaglione. Whether that meant pointers or inspiration was hard to tell, but knowing that this ambrosia has such a godly source allows me to enjoy it even more!