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)

As proof that authentic doesn’t need to mean time-consuming, this lovely salad assembles easily and makes a perfect side for many fall entrées. A combination of velvety butter lettuce and crisp baby spinach leaves, dry roasted pumpkin seeds, slivers of salty asiago cheese and balsamic vinaigrette, brings a delicate dance of flavors to the table.
Nutrition Info
Per Serving (3.5 oz-wt.): 240 calories (170 from fat), 19g total fat, 7g saturated fat, 1g dietary fiber, 10g protein, 9g carbohydrate, 25mg cholesterol, 470mg sodium

Baby back ribs have less fat and cook more quickly than spare ribs. For an attractive presentation, tie the ribs together in pairs with bok choy and scallions. They can be served as a starter or as a main course.