Celery

We used veal in the following recipe; however, turkey cutlets (slices of raw turkey breast) would also be delicious and have about half the fat grams. When the veal or turkey is pounded, the cutlets may tear. The holes can be sealed with wooden toothpicks, and as soon as the roulades are baked, the holes with close. We suggest cooking the potatoes before the roulades, as they require a higher oven temperature. If desired, the potatoes may then be warmed up in the oven as the roulades finish baking.

Swirl a little cream decoratively into each bowl of soup for an elegant presentation.

Smoked salmon and horseradish cream atop toast points with flutes of sparkling brut rosé make a sophisticated starter for this dinner. The meaty short ribs smothered with a succulent sauce team up perfectly with the Crispy Garlic Risotto Cakes and a simple sauté of red bell peppers and zucchini. Pour a robust Zinfandel to go with it all. Begin preparing this recipe a day ahead. Follow with a warm apple tart and ice cream for dessert.

With steamed asparagus and some rice or mashed potatoes, this easy dish is elegant enough for company.

To make this recipe even easier, prepare the toast points two hours ahead and store them in an airtight container at room temperature.

In this recipe, the delicious taste of risotto is blended with the crispiness and convenience of griddlecakes. They can be reheated in a very hot oven at the last minute.

One of the pleasures of a dish like this is sopping up the wonderful sauce with crusty bread; make sure to have plenty on hand.

Not to worry: There's just enough bacon in the snappy dressing to add flavor but not much fat to this colorful salad. Serve it alongside grilled chicken or fish for a healthful summer dinner.

Active time: 25 min Start to finish: 25 min

Osso Buco You can begin making the risotto that accompanies this osso buco while the sauce for the veal is reducing. Active time: 1 hr Start to finish: 4 hr

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.