White Wine

Buttered potatoes accompany this simple, sophisticated dish at Gugelhof restaurant.

The créme fraîche topping melts fast, so to make the most of its fabulous taste and texture, add it just before eating.

(Cacciucco) This seafood soup, called cacciucco (meaning "mixture"), is a specialty of Livorno, a fishing port that is Tuscany's second-largest city. It has been made for hundreds of years, and variations of it appear all along the Tuscan coast. Traditionally, at least five types of fish and shellfish are included (one for each "c" in the name). If you like, do as the Italians do, and place a slice of toasted bread in each bowl before ladling the soup over.

Our food editors agree that this is one of the best-tasting and most elegant shepherd's pies they've ever had. The recipe is not as complicated as it appears at first glance—the different components all come together to make a complete meal in a single dish. The potatoes are stiffer than the average mash because they will be forming the crust for the pie.

Based on a recipe from chef Angel García of Lúculo in Madrid, Spain.

Can be prepared in 45 minutes or less.

Here is a light and festive way to introduce a holiday meal. This elegant soup goes very well with Champagne.

(POLLO ALLA MARENGO) On June 14, 1800, Napoléon Bonaparte defeated the Austrians at Marengo, a village in southeast Piedmont. The town has given its name to this chicken dish, which was cooked on the battlefield by Dunand, chef to Napoléon. It is still served throughout the area-as well as in France-and is often made with veal. Serve with lots of bread to soak up the juices; uncork a velvety red Barbaresco.

While fondue originated in the French-speaking part of Switzerland (the word means "melted" in French), the dish has become an international favorite. The principal ingredients are cheese (usually Gruyère mixed with either Emmenthal or Appenzeller), white wine, kirsch and garlic. But there are as many variations on that theme as there are mountains in Switzerland.

For a low-fat entrèe, be sure to remove all visible fat and membrane from the veal shanks. Tie them to retain a nice shape.

The somen noodles called for in this recipe are a very thin Japanese wheat noodle. They are available in the Asian section of many supermarkets, at Southeast Asian markets and at specialty foods stores.

Can be prepared in 45 minutes or less.

Reduced-fat cream cheese, low-fat milk and water-packed canned tuna are the secrets to this updated take on a 1950s favorite.

Two New Orleans favorites — catfish and pecans — team up in this terrific dish from Upperline Restaurant.

Serve this flavorful saffron-scented dish as either an appetizer or a main course.