Gourmet

This dish features cabbage and cauliflower prepared simply, to preserve the purity of their flavors. The dates bring out the inherent sweetness of both vegetables perfectly. Make the purées first, then roast the cabbage and cook the chops.

We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend for this particular recipe. Grits are best when freshly cooked, but if you're making an entire menu, you'll probably want to prepare them the day before (see cooks' note, below). We suggest storing raw grits in the refrigerator until you're ready to cook them.

If you use canned truffles and plan to serve these omelets with the mesclun salad with truffle vinaigrette , be sure to save any juice for the dressing.

Chef Anne-Sophie Pic serves this chutney, topped with a skewer of rabbit liver and kidney, alongside the Savory Rosemary Shortbreads . We recommend pairing it with steak, lamb, pork, or a full-flavored fish such as salmon, bluefish, or mackerel.

The flaky dill biscuit crusts that top these creamy pies look impressive, but they're surprisingly easy to make.

Slow-cooking these colorful vegetables renders them soft and silky. And serving them Mediterranean-style — at room temperature — makes entertaining easy, because you don't have to run back and forth between the table and the kitchen.

These hearty, highly addictive pancakes are an ideal start to an active day. For easier outdoor cooking, mix the dry ingredients before you leave.

This version of the classic salad shows why it is a favorite across America.

Chickpeas transform saucy mussels into a meal that's as hearty as it is seductive.

Although it may take a bit of effort to procure the proper pan and ingredients to make this dish, it's definitely worth the trouble. Brick-red Spanish paprika, green artichokes, and golden saffron contribute beautiful color, while browned rabbit infuses the rice with a meaty richness.

This fennel-and-scallion-enriched version of tyropita (Greek cheese pie) uses feta and cottage cheese to create a filling that's mildly tangy yet mellow.

Cardamom-scented whipped cream tops a light, crisp meringue in this pretty paean to the season's fresh berries.

The sweet and tangy apricot sauce that anchors this dessert is a nod to the spoon sweets — fruit preserves that are eaten from small spoons — traditionally served in Greece to arriving guests.

This cut of meat yields a juicy roast with no fuss. And the spicy parsley sauce is tasty enough to keep some on hand for chicken, fish, or pasta.