Onion

Steamed artichokes would be a great beginning. Accompany the delicate and sophisticated goat cheese souffl with a mixed green salad, whole wheat baguette and some sliced tomatoes. Wrap up chocolate-dipped strawberries and shortbread cookies. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

On the island of Corsica, whole fish is simply baked or grilled for maximum flavor. Local cooks often use mountain trout, sea bream, grouper or mullet, but you can use sea trout, lingcod or sea bass with good results.

We've based this carbohydrate-rich, one-dish supper on the classic Spanish paella, mixing the lima beans (which stand in for the traditional rice) with tomatoes, chicken and a bit of ham.

(POLLO ALLA MARENGO) On June 14, 1800, Napoléon Bonaparte defeated the Austrians at Marengo, a village in southeast Piedmont. The town has given its name to this chicken dish, which was cooked on the battlefield by Dunand, chef to Napoléon. It is still served throughout the area-as well as in France-and is often made with veal. Serve with lots of bread to soak up the juices; uncork a velvety red Barbaresco.

For a low-fat entrèe, be sure to remove all visible fat and membrane from the veal shanks. Tie them to retain a nice shape.

Can be prepared in 45 minutes or less.

This satisfying British staple is an excellent use for leftover mashed potatoes. You will need two cups for this recipe; bring them to room temperature before using.

Can be prepared in 45 minutes or less.

Make the salad in a clear glass bowl to show off the colors. Pass some purchased red wine vinaigrette or buttermilk dressing alongside.

Part of this stuffing is used in Crown Roast of Pork with Sausage Stuffing. To serve as a side dish, place all of the stuffing in a baking dish, cover and bake at 375°F for 45 minutes.

Irish chefs are gifted at making something special out of the simplest ingredients. This pretty side dish is a good example.