Boiled Head-on Shrimp 1 dried habanero chili pepper 1 tablespoon whole black peppercorns 4 bay leaves 1 tablespoon kosher salt 5 tablespoons white-wine vinegar 2 pounds extra-large shrimp, preferablyTexas farm-raised, with heads and shells on Lemon wedges and hot sauce for serving.

MAYONNAISE 1 tablespoon Dijon-style mustard 1 egg yolk 2 tablespoons white-wine vinegar 2 cups corn, peanut or vegetable oil Salt to taste, if desired Freshly ground pepper to taste.

Moreno Cedroni's Sushi Rice 1 1/3 cups fine-quality Arborio rice, preferably Vialone Nano 2 tablespoons white-wine vinegar 1 1/2 teaspoons granulated sugar 3/4 teaspoon salt.

The pickled vegetables are in red- or white-wine vinegar.

Warm Potato Salad 1 1/2 pounds small red waxy potatoes Salt to taste 2 tablespoons white-wine vinegar 4 tablespoons vegetable oil 3 tablespoons finely chopped shallots or green onion 4 tablespoons finely chopped parsley or fresh tarragon Freshly ground pepper to taste.

PINK COLESLAW 1 head red cabbage 2 tablespoons white-wine vinegar 1/2 cup mayonnaise 1 tablespoon caraway seeds.

Pickled Peaches 10 ripe peaches, peeled 30 whole cloves 2 quarts white-wine vinegar 3 cups sugar 3 whole cinnamon sticks, plus additional powdered or roughly ground cinnamon 1 piece fresh ginger, unpeeled, about 2 inches long.

Arugula, Pear and Gorgonzola Salad 1 bunch arugula 2 teaspoons white-wine vinegar 2 teaspoons olive oil 1/4 teaspoon sugar 1 tablespoon Gorgonzola dolce 2 tablespoons pine nuts 1/2 ripe pear.

She also has to bring white-wine vinegar with her.

Proceed as above, finishing the sauce with rice- or white-wine vinegar.