Saute

A bit of water whisked into the eggs tenderizes them. You may fill this omelette with anything you like, of course. It makes two very generous servings. For the mushroom and goat cheese variation, sauté 1 pound of thickly sliced mushrooms in 2 tablespoons unsalted butter until they are golden and most of their liquid has evaporated. Use about 4 ounces fresh goat cheese, and 1/2 cup of chervil sprigs (you may substitute flat-leaf parsley), which you mince at the very last minute, to take advantage of their flavorful oils.

A classic of the Balearic Islands, where lobster is found in abundance, this stew (known as caldereta) is intensely flavorful and fun to eat. Live lobster is essential, since the tomalley (liver) is a key ingredient. Serve the stew with plenty of crusty country-style bread.

Active time: 25 min Start to finish: 25 min

The recipe calls for purchased roasted chicken, which eliminates a step.

(Corn Tortillas with Sweet-and-Savory Ground Pork)

This recipe can be prepared in 45 minutes or less.

The following recipe calls for semiboneless quail. This means that the rib cage and backbone have been removed, but the wings and legs are left intact.

Can be prepared in 45 minutes or less.

Chinese chestnuts are quite common in the cuisine of northern China; they also appear in the food of Shanghai. These sweet meats, which are smaller than their European cousins, are used in many braised dishes and casseroles. Active time: 35 min Start to finish: 1 hr

This is especially good with grilled fish.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. This recipe originally accompanied Halibut with Roasted Vegetables and Spicy Cilantro Sauce .

This is a rich yet exquisitely simple dish that can be at its best only if every ingredient is of top quality. The asparagus must be fresh and in season, brightly colored, and crisp, with almost a glow in the center of the stalk. If you can buy butter from Normandy, use it; for Parmesan, use only Parmigiano-Reggiano, with its full, ripe flavor. The asparagus is not actually rôtie, or roasted, but rather sautéed in butter until it has a gilded, roasted appearance. The sprinkling of chopped raw asparagus at the end adds crunch and a slightly nutty taste to a dish of silken textures and flavors.

Here's an easy but sophisticated side dish that makes a great accompaniment to prime rib, pork chops or veal.