Wine

Can be prepared in 45 minutes or less.

The slight sweetness of the pomegranate jus complements the peppery spice rub on the veal. The chef likes to serve these with a mélange of vegetables such as pearl onions, baby beets, and asparagus.

Can be prepared in 45 minutes or less.

This recipe was created to accompany Grilled Veal Chops with Morel Sauce . Fresh morels, veal stock, or demiglace are available at specialty foods shops.

Order the lamb from your butcher, and buy the pomegranate juice at a Middle Eastern market or at a natural foods store. Begin preparing this richly flavored main course one day ahead.

In Alba, and throughout the region of Piedmont, a pumpkin-like squash called zucca is found on many fall menus. Butternut squash substitutes nicely here.

Can be prepared in 45 minutes or less.

This mixture of vegetables is subtly flavored with apple juice and wine.

(Pork Tenderloin with Mustard Sauce) Can be prepared in 45 minutes or less.

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

The low-fat mushroom ragout can also be served over toast points or as a side dish.

An impressive but easy dessert that's like a custard with fruit baked in it. In the summertime, make it with fresh peaches or plums instead of the pears.

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.

Many dessert menus include a colorful sorbet plate-light and refreshing after a rich meal. Offer elegant cookies alongside. For the pink grapefruit sorbet recipe, we prefer Essencia, a dessert wine with the unique flavor of orange muscat grapes. It's made by Quady Vineyards in central California. If you cannot find it, use a Sauternes or a late-harvest Riesling.

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.