Canned Tomato

Red snapper is the fish of choice in Veracruz, Mexico, where this dish originated. The combination of the cinnamon, olives, capers, and peppers gives the sauce heat and depth. This is a quick, light dish, good with boiled potatoes and rice.

Braising brings out the best in oxtails, the star of this long-simmered stew. It is garnished with bright green sugar snap peas for a contemporary touch.

Orzo--the small rice-shaped pasta used here--is available at Italian markets and most supermarkets.

The sauce is a recipe from Sue Ann's father. She uses it with purchased tortellini in this recipe, but she also pours it over chicken, which is then baked, for an instant cacciatore-style dish.

A full-bodied Merlot would go well with this impressive Mediterranean-style dish. For an appetizer, offer melba toast spread with blue cheese; pass hot crusty bread with the shanks; and complete the supper with a simple green salad. Afterward, break out a lemon meringue pie from the bakery.

Margaritas, crisp Mexican beer or sangria would be perfect with this dinner.

This recipe originally accompanied epi:recipeLink="101035"Masa Pancakes Topped with Poached Eggs and Chipotle Ranchera Salsa</epi:recipeLink>.

This recipe originally accompanied epi:recipeLink="101031"Thai Curry Penne with Ginger-Tomato Chutney</epi:recipeLink>.

Great with veal or roast chicken.

A light, low-calorie one-dish supper.

The restaurant takes its name from amuse-bouche, a small gift from the chef to "please the mouth." Chicken thighs make a convenient substitute for duck in this pasta dish.

A tangy tomato-herb sauce and Parmesan accent chicken that's cooked in a flash.