Saute

This beautiful pasta dish features a classic trio of Italian ingredients. Bottled roasted chestnuts make preparation surprisingly quick.

Macarrones con Crema y Queso Poblano and serrano chiles give a mild kick to this cheesy Mexican pasta.

We love the look of fluted mushrooms in this recipe. Fluting will add about 25 minutes to your preparation time.

Truite aux Haricots Verts et Amandes Fresh sweet trout with lemony brown butter and crunchy almonds has become one of my favorite Bouchon dishes. We cook and serve trout with the skin and head on, though the head can be removed after cooking. When I see trout on menus, it brings to mind mountain rivers and fresh air; indeed, in inland France trout was traditionally served only in bistros that had access to freshwater fish, in rivers coming down off the Alps. Most of the trout you find, and the trout we use, is farm raised.

The warm vinaigrette is a pan sauce that comes together in minutes.

Prosciutto and sage add deep flavor to tilapia, which is a mild fish. Separating the two sides of the fillet helps to keep the thinner part from overcooking.

Agrodolce, an Italian sweet-and-sour sauce, combines vinegar and sugar. For tender results, be sure to peel off any leathery outer layers from the shallots.

Kia Ly Dickinson of Miami, Florida, writes: "This fragrant soup is so good you will be freaking out. It can be served hot or cold, with rice. The recipe is an ode to my homeland, Vietnam, and I'd like to share it with my new friends in America." This recipe calls for fresh lemon verbena, but you can substitute 1 stalk of fresh lemongrass if lemon verbena is unavailable. Both ingredients are sold at specialty produce markets, but lemongrass is also sold at Asian markets and some supermarkets, so it may be easier to find. If using lemongrass, discard 1 or 2 outer leaves, then thinly slice lower 6 inches of stalk. Finely chop, then sauté along with chiles and garlic.

To preserve their vibrant color and pure flavors, cook the greens just until they are slightly wilted. The ribs of the greens should retain some crispness.

Boston brown bread is in the canned-vegetable aisle of most supermarkets.