Cured Meat

A lovely dish that's a snap to prepare.

In this typical Northern Italian entrée, polenta is topped with a rich and meaty ragù. Begin preparing the dish one day before you plan to serve it.

This recipe can be prepared in 45 minutes or less.

Fresh mint adds a summery accent to an elegant egg dish. Round out this delicious meal with a platter of fresh fruit.

Can be prepared in 45 minutes or less.

Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.

Can be prepared in 45 minutes or less.

Legend has it that a certain turn-of-the-century Boston restaurateur used to serve whatever tender, white-fleshed fish he could find at the market under a catchall name he invented: "scrod." (That way, he never had to update his menus.) The term, peculiar to New England, is now applied to young cod and haddock. Can be prepared in 45 minutes or less.

This delicious Portuguese regional specialty, called migas, is a dish of sautéed meats served over fried bread. Here is the version from Fialho restaurant in Evora, Portugal. They marinate the pork in a red-pepper paste popular in the Alentejo, but paprika makes a nice substitute. The seasoned pork needs to be chilled overnight, so begin this recipe a day before serving it.

Can be prepared in 45 minutes or less.

The following chunky potato soup was inspired by a smooth version that one of our food editors enjoyed at The Bernerhof Inn in Glen, New Hampshire.

Way up in Maine, in the coastal town of Blue Hill, is Jonathan's, a small place much favored by locals. Owner Jonathan Chase and chef Richard Hanson both love fish, whether from the sea or from freshwater lakes and streams. This colorful main course is good with buttered and dilled new potatoes. Round out the meal with a green salad, and end with a slice of lattice-topped blueberry pie. (If necessary, have the fishmonger bone the trout, or use four small fillets.) Can be prepared in 45 minutes or less.

Spicy crushed red pepper, rosemary and garlic enhance this main course. Uncork an Italian Barbera to match the menu's hearty flavors. For dessert, offer a compote of blueberries and sliced nectarines with crème fraîche (available at many supermarkets) or lightly whipped cream.