Fennel

From Le-Bec-Fin in Philadelphia.

Gremolata is a parsley and lemon peel mixture commonly used in Italy with osso buco.

This recipe can be prepared in 45 minutes or less.

On the Cycladic islands, homemade salted pork flavors most vegetable dishes. Pancetta makes a good substitute here.

Accompanied by Champagne, this beautiful and delicious appetizer starts the meal on a sophisticated note.

A young sheep's-milk cheese such as Italy's ricotta salata or pecorino Romano (which is easier to find) is best for this salad. Other good choices include Italian Toscanello and Manchego from Spain, which are also made from sheep's milk.

Active time: 25 min Start to finish: 25 min

This dish combines aroma and flavor in a unique fashion: Bowls of steaming rosemary vapor accompany the luxurious main course. The piney fragrance of fresh rosemary adds another dimension to the taste experience.

We recommend using a sturdy food mill (available at cookware stores) to help produce a thick stew base from simmered vegetables and fish. Alternatively, you can use a large heavy-duty mesh sieve to strain the seafood broth. Then push through enough fish and vegetables to make 13 cups of stew base. Serve cioppino with sourdough toasts.

Sautéed vegetables are piled atop a creamy goat cheese-custard filling.

I didn't grow up eating pork, so I was pleased to find out how lean and flavorful it was when I made this roast loin of pork. I cooked it the way I cook lots of meats — roasted with carrots, potatoes, and fennel. It's important to let meat rest after it's cooked; you'll find that all meats become juicier and more tender after 15 to 20 minutes. The rub on this comes from my dear friend Anna Pump and her wonderful Loaves and Fishes Cookbook.

Mary deMuth of Rowlett, Texas, writes: "Because my husband is in a graduate program, we've been able to meet people from all over the world. It has been a great experience for our three children — and a chance for me to add to my recipe collection. We frequently have other students over for dinner, so I'm always learning new dishes. Next year our family will be moving to southern France, and we're very excited about the food we'll have there. We hope to make many new friends who will share their Provençal specialties." This side dish is a perfect contribution to any potluck picnic. Toss in a can of drained tuna for a more substantial salad.

NORMANDY In Normandy, this richly flavored stew would be served with a composed salad of watercress, shallots, and roasted beets. What to drink: Muscadet, Chablis, or unoaked Chardonnay.

Lovely with fish dishes, but also good served with chicken or lamb or scattered over a soup, salad or pasta.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.