White Wine

Complement the entrée—and the Chinese theme—with rice, stir-fried snow peas, then pineapple sherbet topped with coconut.

This stock is even easier to put together than <epi:recipelink id="105266">Strong Fish Stockepi:recipelink. It does not require fish heads, only the bones of flat fish — sole, founder, halibut, or turbot — and it doesn’t call for the extra step of sweating the bones. It has a more delicate seafood flavor, and it is not as gelatinous as the Strong Fish Stock, making it very versatile. In addition to chowder and seafood stews like bouillabaisse, you can use this to make fish velouté and delicate French sauces such as Bercy (based on velouté and shallots) or bonnefemme.</epi:recipelink></epi:recipelink>

These clams in garlicky broth were named after Bulhão Pato, a 19th-century Portuguese poet. Although his verses have been largely forgotten, the dish remains popular throughout Lisbon. Serve it as the first course of an elegant meal or as the main course of a light lunch.

Although they no longer remember who gave it to them, my parents received a fondue pot for their wedding. I have distinct memories from childhood of standing on my tiptoes, peering over the stove top and begging my mother for another chance to whisk the bubbling cheese mixture. As the cheese became thicker and thicker, we all took turns stirring. Since preparation for dinner was a family affair, fondue was a meal reserved for special occasions.

Côtelettes de Saumon Frais Dorigny Active time: 1 1/2 hr Start to finish: 1 3/4 hr

Roasting the asparagus intensifies its flavor and is easy to do.

At The Riviera restaurant in Dallas, this delicious main course is teamed with steamed asparagus and fingerling potatoes roasted with rosemary.

Donna Knowlton of Atlanta, Georgia, writes: "As the oldest of five children growing up in rural West Virginia, I was always helping in the kitchen. Today I mostly cook pasta and seafood dishes because they're so easy. My husband is a doctor and works long hours, but we still like sharing a meal at the end of the day. I don't want to be in the kitchen late at night making something complicated, so I rely on dishes that can be ready in minutes."

"Here's a chicken recipe I came up with that's great for a quick weekday meal with an elegant touch" says Peter Micheli of Medford, Massachusetts. "I have used the sauce with homemade lobster ravioli, and I think it would go well with veal, too. I named this recipe after my mother, who was a great cook." We agree with Mr. Micheli — this dish is a wonderful weekday meal. But its simple elegance also makes it perfect for a party. Active time: 30 min Start to finish: 30 min

Chestnuts are harvested in the area around Alba and figure in many savory and sweet dishes there, particularly stews like this ragout. Gathered after they have fallen, chestnuts are traditionally served with game, but they also pair well with veal-another staple of northern Italian cuisine. If fresh chestnuts are unavailable, roasted vacuum-packed chestnuts-sold in jars in the specialty foods section of many supermarkets-can be used. Supply crusty bread for soaking up the juices. Accompany with a radicchio and escarole salad, and uncork a Barolo.

This Dijon favorite goes well with french fries. Offer a red or white Burgundy.

The dinner menu at the Terrace Dining Room in Phoenix includes this elegant selection. Orechiette, which means "little ears," is a small, round pasta that resembles-little ears.

This crowd-pleasing risotto works well as a main course—accompanied by green salad and crusty bread—or as a side dish for leftover chicken. Active time: 45 min Start to finish: 45 min

Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.