White Wine

Cioppino is San Francisco's answer to bouillabaisse and, like that famous Provencal seafood soup, is made with a variety of the freshest fish possible. In San Francisco the mixture included Dungeness crab, which adds a unique flavor, but any regional crab will do. If crab is not available, substitute another shellfish. No clams? Try mussels. The point is to treat the following recipe as a guide and use whatever looks best in the market the day you make the soup.

Osso buco is a traditional Italian dish of veal shanks simmered in a pungent tomato sauce and topped with gremolata. Ming Tsai's clever version is made with fish.

Pine nuts provide a buttery contrast to the tart capers in this sophisticated veal dish.

Syllabub—a thick, frothy dessert made of wine, sugar and cream—originated in old England. This raspberry-topped version is served at Christiana Campbell's Tavern. Begin preparing it a day before serving.

Can be prepared in 45 minutes or less.

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

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

Can be prepared in 45 minutes or less.

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.

Can be prepared in 45 minutes or less but requires additional unattended time.

In Austria this is called Krambambuli.

From the Pepper Mill in Clearwater, Florida.

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

With its sweet taste and firm flesh, mahimahi lends itself well to poaching. Halibut, swordfish and salmon would also be good prepared this way. Serve glasses of chilled Sémillon or Chardonnay to go with the main course.