White Wine

For a quick and satisfying after-work supper, team this tasty chicken dish with some cooked noodles that have been tossed with olive oil and freshly grated Parmesan cheese.

An elegant soup that can be prepared a day ahead. Begin the occasion by passing smoked chicken canapés. To make them, spread mayonnaise over crustless sandwich bread, and top with thinly sliced smoked chicken. Cut the open-face sandwiches into triangles, and garnish each of them with a few onion sprouts.

A sophisticated main course that's quick and easy to make. Accompany the fish with wild rice pilaf and steamed asparagus.

Arugula adds zip to this creamy risotto.

Honey, cinnamon, vanilla and orange slices spice up the wine marinade in this low-fat fruit dessert. Transport it in an airtight plastic container, and serve it in bowls.

Romesco sauce, a piquant mixture of chilies, nuts, and tomatoes, is a typical seasoning for seafood in the Catalan province of Tarragona. Although fresh coriander is not an ingredient found in the traditional Spanish pantry, its flavor lends a nice touch to this dish.

Don’t bother peeling the shrimp for an everyday meal — just team them with cole-slaw and toasted bread (and napkins); follow it all with sliced bananas and pecan cookies. When it’s time for a party, peel the shrimp, and place them on angel hair pasta tossed with a colorful selection of roasted bell peppers. Vanilla bread pudding with brandy sauce is a special finale.

This is the basic method for preparing a chicken sauté to which you can add flavoring variations. You may dredge the chicken with flour if you wish. This gives a browner color but unflavored chicken is more delicate.

(CREPES DE NOIX AUX FRAMBOISE ET FIGUES) In Provence, crepes are often served simply, embellished with sugar, jam or liqueur. Here, they get dressed up a bit more.

The flavorful olive salad is also nice with sea bass, red snapper or tuna. Serve with steamed new potatoes, and uncork a Sauvignon Blanc to go with dinner.

Serve with: Orzo with parsley, and steamed carrots and green beans. Dessert: Pear tart.

"For me, cooking has always been a way to wind down and relax," writes Mark Van Wye of Rio de Janeiro, Brazil. "I'm a writer and I work from home, so depending on how busy things are, I can spend hours preparing a meal. But I also like to be ready to whip up dinner at the drop of a hat. The recipes here are just two of a handful of standbys I rely on when last-minute company is coming or a deadline has kept me out of the kitchen." This sophisticated starter would lend an elegant touch to any special meal.

"My family loves Italian food," writes Seamus Ray of Annapolis, Maryland. "One of my best creations is this veal dish with eggplant; I serve it for special occasions."