Keto

We've substituted Cornish game hens (which are much easier to find) for the squab used at Gary Danko in San Francisco. At the restaurant, the squab is stuffed with a mixed-grain pilaf. We suggest serving this with couscous or rice pilaf.

This custard makes a perfect one-dish brunch, lunch, or supper, especially when paired with a green salad. Active time: 40 min Start to finish: 1 1/2 hr

The heat in fresh poblano chiles varies considerably; you may want to use more than one in this dish if they are not too hot. The sautéed vegetables can sit at room temperature for several hours before serving.

Adobo — a paste made with chiles, spices, and vinegar or sometimes citrus juice — is a flavoring agent found throughout the Spanish-speaking world. This variation with paprika and rosemary serves as the seasoning rub for the meat.

Active time: 20 min Start to finish: 25 min

The African, Caribbean, and Asian populations of New York share a common love of spice and okra, so we've combined the two. If habanero chiles are too spicy for you, use a serrano or jalapeño chile instead. Rinsing your okra gives it a cleaner taste and texture. Active time: 15 min Start to finish: 15 min

Active time: 35 min Start to finish: 1 hr

I particularly like this version of whitefish salad, because there is no filler in it. Mark, a political consultant who served in the Carter White House, makes it for break-the-fast as well as during the year brunches.

With the pork, serve sautéed spinach and some steamed baby red-skinned potatoes with butter and chopped fresh dill. Warm apple tartlets from your favorite bakery complete this elegant meal.

Easy to make and absolutely delicious. Pour a good Cabernet Sauvignon with this.

This recipe can be prepared in 45 minutes or less.

Crushed red pepper, caraway and dill accent this simple and colorful salad.

(Bistecca ai Ferri con Rucola e Parmigiano) Bistecca ai ferri (beefsteak grilled over the fire) is sometimes called bistecca alla fiorentina; it is the signature dish of Florence, but the people of Cortona, in eastern Tuscany, also claim it as theirs. No matter where it's from, grilled steak is perhaps the most classic and luxurious Tuscan beef dish. Any succulent, thick-cut steak will do, although Tuscan chefs prefer porterhouse or T-bone, especially from their local Chianina cows. The meat is coated in oil and garlic, then grilled and served on a bed of arugula with lemon wedges and shaved Parmesan. Use only genuine Parmigiano-Reggiano cheese; a vegetable peeler makes it easy to shave thin, curling strips.