Saute

Brown butter makes broccolini almost decadent.

Simple and beautiful. If you can’t find small carrots, use medium ones, halved and cut into five-inch pieces.

The restaurant switches up this dish from time to time, substituting scallops or foie gras for the duck. The lentil puree would also be a great accompaniment to chicken or pork.

I will never forget when I started my catering company and offered sweet and spicy peanuts as one of the gift items. I had to toss peanuts for days, but they were delicious! Although I don't suggest that you mix quite as many as I did in the early years of my career, I do suggest you toss a few of these delights for the occasion.

The tradition of Sicilian cooking is well documented in Anna Tasca Lanza’s works, and she is the zen mistress of all of the island’s fascinating food lore. Her school at Regaleali winery is one of the best I have visited and it was an experience to cook shoulder to shoulder with a modern national treasure. This is a variation on a dish from her first book, Flavors of Sicily.

Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady—just the way the robust Romans like their food.

A light sauce of white wine and tomatoes lets the seafood shine in this iconic Italian pasta dish.

A simple white wine, garlic, and parsley sauce is all that's needed to complement the fresh shellfish in this Italian pasta dish.

This fast-cooking frittata has a lighter texture than most.

Penne, a tubular, pointed pasta, looks great alongside the zucchini blossoms.

In a clever switch, a zucchini blossom stands in for the traditional sage-leaf topping. A terrific dinner-party dish.

Filets de Rouget et Haricots Verts Sauté aux Fruits Secs Highly prized for its firm, mild flesh, red mullet is a darling of French and Mediterranean chefs. Here, it sits on a splendid textural bed of haricots verts, dried apricots, and pine nuts.

Under the weight of a second skillet, the "pressed" chicken releases its fat and juices into the pan and ends up cooking in all that sumptuousness. The result is almost unbelievably moist meat. Adding the quick-cooked vegetables and the spicy perfume of marjoram completes what is sure to become a go-to recipe in your dinner arsenal.

You can tell this recipe hails from a tropical environment because of the way the first bite of chiles causes a light sweat to break out on your brow. Then a breeze blows by, and— ahh—you're instantly cooled off and refreshed, able to fully enjoy the sweetness of plump shrimp and an evolving harmony of spices.

A perfect introduction to the allure of chiles, this Italian classic balances the cherry peppers' piquancy with roasted bell peppers, lemon, and parsley. It's a bright, summery dish that you'll hanker for all year long.

The white bean, sun-dried tomato, and Feta mixture can be prepared up to six hours in advance, but it's best to toast the bread at the last minute.

You can’t go wrong with a traditional bread stuffing, especially when it’s enlivened with fresh sage and celery leaves. Broad chunks of baguette, golden and crisp on top, soak up turkey stock and buttery juices from the sautéed onions and celery.

Cumin makes this easy stir-fry exceptionally fragrant, while the last-minute addition of celery leaves creates a counterpoint of aromatic freshness.

Executive food editor Kemp Minifie brought the idea for this restorative pasta from her own home. Everyone in the test kitchen loved the briny intensity of feta and olives offset by sweet currants and slightly bitter chard. The garlic doesn’t stay crisp for long, so be sure to serve immediately.