White Wine

There's a lot of liquid here, so be sure to use a very large pot to prepare the stew.

The blend of dried herbs known as herbes de Provence usually consists of basil, thyme, rosemary and oregano. Sometimes lavender is also included, which adds a flavor that is the most evocative of Provence. An accompaniment to Herb-and Spice-roasted Beef Tenderloin with Red Wine-Shallot Sauce . Sharpen your chopping and mincing skills with our technique video.

"I came up with this recipe to make use of the immersion blender that I received as a gift," writes Heather Prudhon of Santa Clara, California. "It makes a good quantity of sauce and tastes great served over rice."

If you prefer, the eggs can be fried instead of poached. Do-ahead steps make this dish very manageable — even for six. The sauce can be prepared the day before.

Sharon Hooykaas of Los Alamitos, California, writes: "During a trip to the Big Island of Hawaii, my husband and I went to Edward's at Kanaloa for dinner, where I enjoyed the best fish I've ever tasted: snapper served on angel hair pasta with creamy citrus sauce."

Steamed Swiss chard and buttered egg noodles sprinkled with chives are nice sides for this Hungarian-inspired meal. Apple strudel makes the perfect dessert.

Make garlic-rubbed baguette toasts for mopping up the sauce. What to drink: Brut Champagne or a dry, aromatic white wine, like Viognier.

Grilling the salmon with the skin on protects the delicate flesh.

Coquilles St.-Jacques Active time: 30 min Start to finish: 1 hr

Fideuà is the Catalan name for a favorite baked noodle dish.

Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.

I find that littlenecks or tiny cockles are the best shellfish for this dish, because they are delicate. Tarragon complements them, as does parsley or dill.

This recipe is part of a grill menu that includes Dijon and Tarragon Grilled Chicken and Grilled Corn with Roasted Garlic Butter . Since you'll be lighting the grill to prepare the chicken and the corn for this menu, try steaming the clams in a pot on the grill as well. The grilled bread slices are good for soaking up the rich broth; if it is easier, the bread can be toasted in the broiler.

Corsica's finest dishes feature fresh seafood. Here's an uncomplicated and delicious example.

Mark Taylor of West Hartford, Connecticut, writes: "I started cooking out of necessity when I first graduated from college, since I couldn't afford to eat out. Having grown up watching my mother cook for our large family, I used her recipes. She was always trying new dishes whenever we had guests and sharing her adventurous attitude toward eating. These days, even though my wife and I both work, we still cook several times a week. Now I tend to rely on recipes I've picked up from restaurants and friends. I enjoy experimenting with different ingredients and figuring out new ways to improve a recipe, as I've done with the one here." Serve the fish and sauce over couscous.