Pearl Onion

The sweet sharpness of both the orange juice and the balsamic vinegar combines with the natural sugars in the onions to create a delicious snack that's perfect to serve with cocktails, as an addition to an antipasto assortment, or as an accompaniment to roasted meats.

The cooking time of lentils varies — the fresher they are, the faster they will cook.

Active time: 1 1/4 hr Start to finish: 2 hr

Cipolline in Agrodolce These onions — an homage to New York's Italian-American communities — are great as part of an antipasto or as a condiment for salty meats such as baked ham or duck confit. Although they are hard to resist as soon as they are cooked, the flavors continue to develop over a few days. Active time: 40 min Start to finish: 2 hr (plus 1 day for flavors to develop)

"I recently had lunch at Café Boulud here in New York," says Shelli Rafkin of New York, New York. "My entrée, blanquette de veau, had the most incredible sauce I've ever tasted. The whole dish, in fact, was sensational." In this variation on the classic stew, the veal and the vegetables are cooked separately and combined at the end, when they're topped with a rich white sauce.

For optimum browning, roast this dish in the upper third of your oven.

Although having your guests shell their own shrimp can be a messy proposition, the result of grilling shrimp in the shell-unbelievable succulence-is worth it!

This combination of slowly simmered carrots and onions is loaded with deep, full flavor that goes well with grilled meats.

(Braised Chicken with Vinegar and Tarragon)

At New York's Nosmo King (the name is a clever twist on "no smoking"), Alan Harding does a terrific job of cooking upscale food with almost entirely organic ingredients.

Nice with duck, Cornish game hens or the Thanksgiving turkey.

(POULET AUX ARTICHAUTS)

Brining results in moist, tender meat. Be sure to use a large center-cut loin, which cooks more evenly than two smaller pieces tied together. Begin this recipe one day ahead. What to drink: A medium-bodied fruity red, such as Merlot, or a fruity white, such as Australian Sémillon.