White Wine

An easy herbed cream sauce accents sautéed chicken breasts.

Lard is the fat of choice on Majorca, but here we have substituted solid vegetable shortening in the crust, with equally delicious results. For a truly authentic version of this dish, use sobrasada, a sausage that tastes very much like Spanish chorizo but is much softer.

The porcini mushroom soaking liquid moistens this stuffing from Rochelle Palermo Torres.

This rich, satisfying main course would be nice with a salad of chopped fresh tomatoes, yellow bell peppers, black olives, and sweet onion. Crusty breadsticks round out the meal, which might end with a plate of assorted grape clusters and anise biscuits.

To bring out the best in this dish, buy or order the finest cheeses from a cheese shop or Italian deli: fresh ricotta, mild imported provolone, and Parmigiano-Reggiano.

The chicken is redolent of garlic, but not overly so; cooking the garlic cloves whole in their skins keeps the flavors in balance. What to drink: A spicy red from Spain's Ribera del Duero region. Try the 2000 vintage from this appellation, known for its rich blends of Tempranillo, Cabernet, and Merlot.

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

Active time: 45 min Start to finish: 45 min

Unlike their big brothers, baby artichokes are almost completely edible and require minimal preparation. For this first course, sautéing the artichokes instead of steaming adds good flavor. Some people don't like to have artichokes with wine because they can make the wine taste either metallic or strangely sweet. In Italy, though, artichokes and wine are usually served together. A crisp, steely Pinot Grigio does the trick.

The Mediterranean fish soup bourride is something like a bouillabaisse but has a consistency more like stew. Instead of putting the aïoli directly into the soup, as is traditional, Adams likes to dollop it onto toasts.

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.

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.

Israeli couscous, sometimes known as pearl pasta, is available at Middle Eastern markets. You could also order it from Joan's on Third in Los Angeles; 323-655-2285.

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 feisty sauce gets its name from one of its ingredients, dried crushed red pepper (arrabbiata is Italian for "angry"). Use extra red pepper for an even spicier result. Serve with: Deli antipasti such as olives, roasted red peppers, and provolone atop a bed of arugula, and seeded semolina bread. Dessert: Purchased tiramisù.

Apple ice wine gets its particular sweetness and deep golden color from frozen apples: The presence of water crystals during pressing increases the sugar content of the resulting wine. Canada produces more ice wine per year than any other country. Sophisticated-looking and intensely apple-flavored, this seasonal dessert is delicious on its own or as a complement to the maple walnut bûche de Noël. Active time: 15 min Start to finish: 4 1/4 hr (includes chilling)

This celery looks very much like the variety found in most supermarkets, but its stems are thinner and it has an abundance of leaves that resemble Italian parsley. Cooking mellows Chinese celery's pronounced flavor — for a stir-fry, it's often blanched first. Active time: 30 min Start to finish: 1 1/2 hr