Serve in tortillas, taco shells, or buns.

This cioppino comes from Amey Shaw, who was chef at Berkeley’s Fourth Street Grill when she created this version of a Bay Area classic. The stew is brimming with seafood — Dungeness crab, mussels, clams and squid — simmered in a saffron-laced broth. Each serving is garnished with croutons and a fiery-garlicky rouille. Clearly, this cioppino is not for the faint of heart.

Per serving: 525 calories, 40 g protein, 32 g carbohydrate, 23 g fat (4 g saturated), 317 mg cholesterol, 759 mg sodium, 2 g fiber.

This attractive salad from Bruce Cost has a wonderful interplay of bright, balanced flavors. Staffers said they would make it often, although most thought it a little “tame.” Apparently, we’ve grown used to more assertive flavors in our Thai food. The recipe calls for 1/2 teaspoon Sa-te oil or Chinese chile oil, but you can add a little more, if you like. Cost wrote for the Food section from 1986-1996. He is author of “Bruce Cost’s Asian Ingredients,” “Ginger Island” and “Big Bowl Noodles and Rice.”

Per serving: 220 calories, 30 g protein, 8 g carbohydrate, 8 g fat (2 g saturated), 86 mg cholesterol, 951 mg sodium, 1 g fiber.

(paired with a Pinot Noir that was highly allocated)

Lavender is not a widely used culinary herb. However, it is quite popular in southern European cooking. It has a clean, floral scent balanced by the sweetness of balsamic. The combination pairs well with grilled lamb.
(paired with Shotfire Shiraz)

(paired with a lovely Greek wine called Malagousia)