Cured Meat

Editor's note: The recipe and introductory text below are from Stonewall Kitchen Favorites. To read more about the book, click here. When people travel to Maine they want to eat lobster, and this sandwich — created by chef Cheryl Lewis — has become the number-one-selling dish at the Stonewall Kitchen Café. You can prepare the basil aïoli, the lobster salad, and the bacon up to 8 hours ahead of time and assemble the sandwiches at the very last minute. On a hot summer day or night, this sandwich makes an elegant and easy main course, accompanied by tangy coleslaw or potato salad. The recipe can easily be doubled or tripled for a crowd. This recipe makes two very generous sandwiches; you will easily have enough for three to four more modest sandwiches.

Terrine de Campagne The straightforward character of this terrine reminds us of the words of Richard Olney, an influential American cookbook writer and editor who rusticated in the French countryside for almost 50 years. "A simple terrine," he wrote in his Simple French Food, "is never so good as when prepared in the easiest possible way, all of the ingredients of the composition mixed, pell-mell but intimately, together."

With ingredients like bacon, garlic, and butter, how could this hearty casserole be anything but wonderful? You'll definitely wish you'd made more.

If you like cauliflower, you'll love this pasta, with its slightly spicy mix of crisp, savory toppings.

Make these sandwiches when you don't want to turn on the stove.

Start this recipe one day ahead.

This salad is no bland picnic side dish: Slices of deli ham and bits of salty bacon give it hearty main-course appeal.

This pasta dish would be a great side with grilled trout.

This light chowder with a subtle note of smokiness really lets the scallops shine.

Gael Greene shared these recipes with Epicurious from her new book, Insatiable. On a writing retreat at the cabin of screenwriter Vicki Polon, we put together this fragrant soup.

It is important to cut the broccoli flowerets into pieces small enough to fit into the hollow of the orecchiette.

Verbiak, who learned how to make charcuterie at L&M's Kitchen and Salumeria, in Oxford, Mississippi, pairs this rich side dish with braised veal cheeks or rabbit. It would also be good with chicken or fish.

Whole-wheat pancakes are as tasty as the buttermilk kind. They also offer extra fiber, which will keep you feeling so full that you'll need only a light lunch.

Healthy bonus: Vitamin A and lycopene from the red peppers