Broil

At the restaurant Antico Martini in Venice, Italy, they include the scallop coral-or roe-in the dish and use fresh porcini when in season.

This starter is an easy version of the fried cheese dish, saganaki, which is traditionally paired with a glass of ouzo. It's great with freshly grilled pita bread.

I like to serve these colorful peppers, drizzled with extra-virgin olive oil, as part of an antipasto platter. Active time: 2 hr Start to finish: 3 hr (plus 1 week for flavors to develop)

These peppers flavor up Fireside Lamb Stew as well as a simple sandwich.

This delightful open-face omelet is aptly named; it's bursting with flavor and style.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

The perfect accompaniment to grilled fish, chicken or meat. Try cooked bell peppers, mushrooms and onions over the coals, too.

This recipe is from Winnie Spazano, my second mom/housekeeper, who by day ran an elementary school cafeteria and by night cooked "something special" for my brothers and me. The following is a standout. As it was placed in front of my nine-year-old face, I thought, "I can't each something this large!" To this day, I don't understand the name.

This sauce uses roasted fresh poblano chilies and their dried form, ancho chilies.

Active time: 25 min Start to finish: 1 1/2 hr

Plump scallops, sprinkled with salt and pepper, are lightly grilled and served with a salsa rich in parsley and diced vegetables. The salsa should be made just before eating; otherwise the liquid content of the vegetables will turn the dish watery.

Can be prepared in 45 minutes or less.

Lamb and mint are a very traditional English combination. But the straight mint jelly that is often served with lamb is a little too sweet for our taste. Add some fresh lemon juice for tartness, a bit of cardamom for a touch of exotic aromaticity, and some butter to smooth the whole thing out, and you've got the makings of a great but very quick and simple pan sauce. This recipe is also great on the grill. But since a hot fire, which is what you should use, is a bit hotter than the broiler even set on high, cook the chops for about 1 minute less per side.