White Wine

Active time: 1 hr Start to finish: 3 1/4 hr (includes chilling)

"Recently I had dinner at a fine restaurant with a peculiar name: The Place Next to the San Juan Ferry," says Beth Fogarty Day of Redmond, Washington. "It's right by the water in Friday Harbor, Washington. I'd love the recipe for the mushroom and goat cheese appetizer."

"Not long ago I dined at the Cobalt Tavern in San Francisco's North Beach," writes Georgia Ewing of Edina, Minnesota. "The sage-roasted chicken by chef Guy Ferri was excellent. Any chance he'd share the recipe?"

In this dish, Elena Rovera prefers the clean, fruity flavor of Roero Arneis, a dry white wine from the Piedmont region of Italy. She typically serves the chicken with rosemary potatoes. Active time: 40 min Start to finish: 1 1/2 hr

Refrigerate these silky puddings for at least six hours and up to one day before serving.

Complete the menu with a tomato and red onion salad, sourdough bread, and poached pears (or canned) with raspberry sauce.

This can be served immediately as a warm salad or made ahead and served chilled.

This easy-to-make dish combines the sweetness of tomatoes with the briny essence of capers.

(PESCE ALL' ACQUA PAZZA) The fanciful name of this dish derives from the "crazy" way the cooking water is transformed into a flavorful sauce.

In Austria this is called Krambambuli.

A lightened version of a first course that traditionally precedes choucroute garnie.

Butter melting over a pan-fried steak mingles with its rosy juices, creating a luscious sauce right on the plate. For smaller appetites, these large steaks can be cut in half to serve four.

A simple but flavorful poultry main course.

If you would rather use swordfish or sea bass, by all means do. Whatever the choice, grill some zucchini that have been quartered lengthwise, and toss egg noodles with butter and fresh black pepper. Then finish the meal with sliced strawberries topped with sour cream and brown sugar. Can be prepared in 45 minutes or less.

A mixture of prosciutto, rosemary and plenty of garlic rubbed under the skin of the turkey gives it a distinctively delicious taste. True garlic lovers can squeeze some of the pan-roasted garlic into the gravy for even more flavor. Begin the meal with an appetizer of chilled shrimp with lemon and dill, and offer a radicchio salad as a first course. Pour a Chianti Classico Riserva.

The tender nut crust and a vanilla bean syrup make these cheesecake-like tartlets extra special. Top with more nuts, if you like.