Garlic

In the following recipe the veal is roasted on top of the stove, a cooking technique that was developed in Italy before home ovens became commonplace. Unlike braising, this method uses only a small amount of liquid and results in meat that is succulent and tender but not falling apart. Pan roasting also renders a delicious caramelized coating and savory pan juices. Surprisingly, the anchovies do not impart a strong fishy flavor but rather add rich depth. Do not salt the meat before browning it, as the anchovies have salt aplenty.

Can be prepared in 45 minutes or less.

This recipe is an accompaniment for Ginger Salad and Long Bean Salad .

This satisfying accompaniment is named for the creator of the recipe.

Serve this sophisticated entrée on a bed of spinach linguine that has been tossed with sautéed strips of red and yellow bell peppers.

This Argentinian sauce is served with both grilled meats and fish. Its spice and herbal flavors go well with the smokiness imparted by the grill, and the vinegar’s bite cuts through the richness of steak. This recipe can be prepared in 45 minutes or less.

This recipe was created to accompany Poached Loin of Lamb . Can be prepared in 45 minutes or less.

This sauce can be prepared with yellow bell peppers instead of poblano chiles. Both sauces go equally well with the chicken-and they also complement each other nicely. So follow your mood: earthy poblano or sunny, sweet yellow bell pepper-or make half a recipe of each and serve them both. This recipe can be prepared in 45 minutes or less.

Avgolemono, a classic Greek sauce flavored with lemon juice and thickened with eggs, adds richness to the tender stewed chicken in this outstanding main course. Pour a chilled Chardonnay, and offer purchased baklava for dessert. See how to joint a chicken.