Saute

Active time: 40 min Start to finish: 40 min

In a large menu, the salad is often served after a number of hearty dishes, so the portions are scaled down. For a smaller meal, this amount would serve 4 to 5 hearty salad eaters.

To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails.

Active time: 25 min Start to finish: 35 min

These delicate fish dumplings are steamed and chilled between layers of cabbage leaves to keep them moist. Leftovers can be refrigerated for a couple of days.

Active time: 20 min Start to finish: 25 min

These pork chops go well with rice with julienned carrots .

Unlike their big brothers, baby artichokes are almost completely edible and require minimal preparation. For this first course, sautéing the artichokes instead of steaming adds good flavor. Some people don't like to have artichokes with wine because they can make the wine taste either metallic or strangely sweet. In Italy, though, artichokes and wine are usually served together. A crisp, steely Pinot Grigio does the trick.

A blend of cumin, chili powder, and cinnamon gives this dish its Moroccan flair.

A lovely dish that's a snap to prepare.

This recipe can be prepared in 45 minutes or less. This recipe was inspired by a dish prepared at New York City's Café Habana.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Because this dish was developed to complement the strong flavors of Pork Loin with Morel Stuffing, we kept the seasoning in these vegetables to a minimum. If you plan to serve this dish with simpler fare, you might want to increase the amount of garlic and herbs.