Saute

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.

Although it may sound heavy, this dressing has a light, silky texture that keeps it from weighing down the delicate lettuce. The salad needs to be eaten immediately, before the dressing cools. Serve it as a first course or a side dish—it would go especially well with grilled steak.

Because a food processor grates the carrots too fine, I recommend that you grate them by hand for this recipe. Be sure to use the side of a grater with teardrop-shaped holes instead of the kind that look like the metal has been punched out from the back. The punched-out kind will turn the carrots to mush.

This recipe can be prepared in 45 minutes or less.

LaVerl Daily, director of Le Panier cooking school in Houston, suggests supplementing this slightly tropical entrée with rice, black beans and buttered green beans sprinkled with chopped macadamia nuts. Finish with sweet potato pie or coconut cream pie.

This Mediterranean-style dish can be teamed with green beans and rice, noodles or sautéed potatoes for an easy and sophisticated supper.

Be sure to have the butcher bone the veal chops. Serve this elegant main course with vegetables.

This composed salad is a variation of a recipe from Chef Antonio Ortega of Príncipe y Serrano in Madrid, Spain.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.