White Wine

Can be prepared in 45 minutes or less.

We've learned from experience that, because goose gives off so much fat in roasting, it's necessary to use a deep (at least 2 inches) roasting pan (do not use a non-stick pan). We also recommend using a metal bulb baster — the hot goose fat may melt a plastic one.

Finish off this meal with some cookies from the bakery and fresh fruit.

The fondue is the centerpiece of a casual dinner with the LaGuardias. They insist that whoever drops the most bread into the pot is stuck with cleanup duty.

A soup this hearty calls for wedges of crusty country bread alongside. For the salad, arrange sliced pickled beets on romaine leaves and sprinkle generously with fresh dill. Apple strudel is just right to finish up.

A clever combination of textures and flavors in a spectacular entreè. Asparagus and French rolls are good on the side; offer a dry GewÜrztraminer to drink.

Sauerkraut gets a smoky taste from bacon and sausage in a recipe from Orbit, a Polish restaurant in Chicago.

Duck, turkey or dark chicken meat can substitute for the goose with equally delicious results. Fine accompaniments are a green salad with Roquefort vinaigrette and hot crusty bread. For a quick and sophisticated dessert, add a bit of red wine and ground cinnamon to canned pears with their syrup.

Can be prepared in 45 minutes or less. If you have Arborio rice on hand, use it in place of long-grained rice.

Can be prepared in 45 minutes or less.

The olives used in this traditional recipe are fresh, black, uncured, ripe olives, but wrinkled, salt- cured black olives will do just as well. If you do have ripe black olives from an olive tree in your backyard, drop a handful in rapidly boiling water for about 20 minutes, then drain and use in the reicpe. This is often served with soft polenta.

Forget gefilte fish and try this instead: a version of a French classic called carpe à la juive. (It calls for salmon trout instead of carp.) The fish (opposite) is chilled overnight, so begin the recipe a day ahead. Pour a Riesling.

Fresh fennel, fennel seeds and the anise-flavored liqueur Pernod are combined here.

The term panéed means "panfried" in the New Orleans culinary lexicon. This recipe is from that city's Gabrielle Restaurant.

Usually clam sauce is loaded with cream and butter. Here, only a touch is needed in a lighter version of an old favorite.

Smoked salmon and horseradish cream atop toast points with flutes of sparkling brut rosé make a sophisticated starter for this dinner. The meaty short ribs smothered with a succulent sauce team up perfectly with the Crispy Garlic Risotto Cakes and a simple sauté of red bell peppers and zucchini. Pour a robust Zinfandel to go with it all. Begin preparing this recipe a day ahead. Follow with a warm apple tart and ice cream for dessert.