Mushroom

A rustic one-pot meal that's similar to the classic French coq au vin. Two kinds of wild mushrooms add earthy flavor.

Inspired by Eat Drink Man Woman A retired master chef in contemporary Taiwan makes elaborate Sunday dinners for his three increasingly uninterested daughters in this 1994 film. While the women carry on their busy lives, the chef discovers he is losing his sense of taste and finds solace in a new love.

The truffled fries are an inspired, luxurious accompaniment.

Charles Alfonso of Pittsburgh, Pennsylvania, writes: "One of my favorite local restaurants is Dish Osteria and Bar, a place I discovered a few months ago. The food is so good that I go back nearly every weekend. The best dish I've had so far is the duck with polenta and lingonberry sauce." The restaurant serves the duck with a side of rapini sautéed in garlic and olive oil.

The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.

The Meyer lemon's moderate acidity ties in nicely with the sweetness of the crab, though standard lemons can also be used.

This recipe sponsored by Black Swan Vineyards

Can be prepared in 45 minutes or less.

Roasting the vegetables and adding red wine are the secrets to the satisfying flavor of this pot pie. Other root vegetables such as turnips or parsnips would work well here, too.

This easy pâté can be made three days ahead.

Nice, being by the sea, offers interesting fish dishes. One of these is poutargue, made with dried and smoked roe, which you will find in some delicatessen shops. The roe should be grated or finely chopped. To every 2 cups add 1 cup chopped hard-cooked egg, 1 cup finely chopped onion, a dash of lemon juice and enough olive oil to blend all. Another dish from the sea is raïto or rayte. This is traditional on Christmas Eve throughout Provence. It is reminiscent of other fish stews, including the chioppino of California.

Great-tasting ingredients add up to a thoroughly satisfying meatless entrée that's perfect for a cool autumn evening.

Chef Suzanne Goin prepares this dish with Taylor Bay Scallops in the shell, but it's also delicious with regular bay scallops, which are more widely available. Be sure to use a good amontillado, the medium-dry Sherry that is lightly aged to give it a mellow, nutty flavor. What to drink: Condrieu, an aromatic Rhône white made with Viognier grapes.

Can be prepared in 45 minutes or less.

Active time: 45 min Start to finish: 1 3/4 hr