Chicory

This low-fat rendition of the classic dish comes from Gil Martínez Soto of Restaurante Virrey de Palafox in El Burgo de Osma, Spain.

Here's a hearty main-course soup perfect for a simple winter dinner. The chopped escarole fills a large bowl but wilts considerably when cooked.

This recipe can be prepared in 45 minutes or less.

You can make the soufflés 4 hours ahead (keep at room temperature). Put in a 375°F oven for 8 minutes to reheat. Active time: 45 min Start to finish: 1 hr

Save time by using vacuum-sealed pouches of tuna, which don't need to be drained.

Note that part of the honey-mustard sauce is also used as the marinade.

At Le Gavroche, the salad is composed on individual plates and the leaves of Belgian endive are left whole. Alternatively, the endive may be sliced and tossed with the other ingredients for a more casual presentation.

This recipe is from chef Peter Doyle from Cicada in Sydney. "This dish is a play on Maltaise sauce, but in a lighter, fresher version more conducive to our climate."

At the Fifth Floor, this is prepared with quail. Game hens make an easy-to-find substitute.

Arborio is a short-grain Italian rice that is one of four varieties typically used for risotto in Italy-the other three are Baldo, Carnaroli and Vialone Nano. Arborio can be found at Italian markets here, and is becoming increasingly available at supermarkets.