Bon Appétit

Try this alongside roast chicken, spoon it over toasted baguette slices as an appetizer, or top it with poached eggs for brunch.

Baby spinach can stand in for the mâche.

The red portions of rhubarb stalks make the best-looking pie, so buy extra and trim as needed.

Orzo with lemon zest and Italian parsley would be lovely alongside. What to drink: Viognier or French Chardonnay.

An alternative to traditional gefilte fish, this cold, oven-steamed halibut makes an elegant fish course. Conveniently, it should be prepared one day ahead.

You can make the lavender syrup and slice the berries ahead of time, but toss them together at the last minute. Any remaining lemon sugar can be used to sweeten espresso or tea.

Sautéed mushrooms are a classic steakhouse side dish. Here they pair nicely with Stilton, the aristocratic English blue cheese. Improv: Try a less pricey combo of baby bellas and shiitakes. Instead of Stilton, go for Roquefort or Maytag blue. Mâche or arugula can stand in for the lettuce mix.

Homemade rubs are a quick way to transform roasted meat, poultry, and vegetables into something special. Use this one on both steak and potatoes. Improv: Fennel, cumin, or caraway seeds can replace the coriander; intense, earthy herbs like oregano and sage can stand in for the thyme and rosemary.

This creamy, low-fat soup is packed with vitamins A and C.

All that these steaks need is about 30 minutes in a very hot oven: no browning, no sauce, no fuss. Improv: Try the same seasonings on two whole chickens, a pork roast, or three racks of lamb.

Your butcher can butterfly the lamb for you. What to drink: Bordeaux-blend reds, such as Merlot or Cabernet Sauvignon, are the perfect match.

Joe Dion of North Charleston, South Carolina, writes: "Because I work in a restaurant (I'm a chef at a place called Slightly North of Broad in Charleston), I don't let my cooking at home get too complicated. I'm at the restaurant five days a week and often work on weekends, but whenever I have the chance I enjoy getting together with friends and cooking for them." This twist on the classic garlic mayonnaise is as simple as blending mayo and fresh ginger in a processor.