White Wine

To complement this Provençal-style entrée, sprinkle torn radicchio with oil, vinegar and Niçoise olives, and mix chopped chives and grated Parmesan into pasta. Finish with a purchased lemon tart. Can be prepared in 45 minutes or less.

Although bisques tend to be thick and creamy, the following intensely flavorful version is light, with very little cream added.

Perfect before grilled fish or roast chicken.

This recipe was created to accompany Crown Roast of Lamb .

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

Western ingredients are particularly well suited to the Thanksgiving feast, as evidenced by this robust, satisfying gravy. It comes from Montana-based Greg Patent, the author of New Cooking from the Old West (Ten Speed Press, 1996), and it has an appealing home-on-the-range quality, thanks to plenty of fresh sage and the smoky taste of bacon. It's rich, delicious and perfect for smothering turkey and potatoes. Follow these directions to make a foolproof gravy no matter what recipe you use for roasting the turkey. Since the broth and giblets can be prepared one day ahead, the last-minute steps are kept to a minimum.

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

(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.

This recipe is an accompaniment for Pappardelle Bolognese .

This Basque dish is essentially a fish pâté or pudding, called budíns in Spain.

Active time: 2 hr Start to finish: 3 1/2 hr (includes making stock)

Round out this French-style meal with rice and steamed asparagus; polish things off with raspberry tarts from the bakery.

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