Shiitake Mushroom

This easy pâté can be made three days ahead.

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.

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

Madeira, shiitake mushrooms and hot pepper sauce make the gravy in this dish from Jack Fry's something special. It's great for brunch.

Start this romantic supper with Russian caviar and ice-cold lemon vodka. The main course is a simplified but impressive interpretation of the Russian fish pie known as kulebiaka, which the French call coulibiac. Offer Champagne with the entrée, and finish the meal with babas au rhum from a French bakery to complete the cross-European elegance.

For more information about forming tortellini, see Wrapped Around Your Little Finger. Active time: 3 hr Start to finish: 3 1/2 hr

Can be prepared in 45 minutes or less.

This colorful and delicious dish is perfect with fish, meat or poultry.

When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread’s shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.

Can be prepared in 45 minutes or less.

A cracked peppercorn and rosemary coating accents this luscious cut of meat, which is topped with sautéed wild mushrooms and served with onion rings. Start the meal with a salad of mixed greens and tomatoes with your favorite blue cheese dressing. A rich chocolate cake is the perfect dessert.

Bonnie Wilkens Metully of Cincinnati, Ohio, writes: "As much as my husband and I love to go out to eat, it's just more fun, intimate, and cozy to cook and entertain at home. I've taught a lot of our friends just how easy it is to prepare restaurant-quality dishes themselves. Who taught me? My older sister, who's a professional chef. She showed me the importance of getting everything prepped beforehand and seeking out the freshest ingredients." This sophisticated appetizer is one of Bonnie's greatest party hits.

Despite its name, this luau classic is actually a noodle dish (rice-free). At least there is chicken in it — stock as well as shredded chicken.

Watch how to fillet fish and sharpen your slicing and chopping skills with our technique videos.

Serve with: Tossed green salad. Dessert: Chocolate sorbet with biscotti.