Shallot

At Emeril's, in New Orleans, Emeril Lagasse prefers sirloin steaks for this.

Chopped fresh ginger and cilantro give an exotic edge to the classic summer side dish.

Active time: 30 min Start to finish: 30 min

Active time: 20 min Start to finish: 45 min

Simplicity at its most comforting, this dish also makes a wonderful breakfast side.

Other top-quality blue cheeses-like Maytag, Danish or Roquefort-are fine replacements for the Stilton. And if arugula is unavailable, choose another slightly bitter salad green, such as curly endive, chicory or baby salad greens; spinach mixed with some watercress would also work quite well.

Oysters were very much a part of American life in Colonial days, and were cooked in every conceivable manner — boiled, scalloped or steamed; turned into pies and fritters; or, in the winter in Savannah, roasted over an open fire. Here they're presented on the half shell, with shallots, green onions and vinegar.

In addition to the fried parsnip the executive chef at Ashford Castle, Denis Lenihan, often adorns this soup with a poached carved apple.

Lighter, brighter flavors make this old-fashioned salad new again.

When tossed with the warm pasta, the blue cheese melts into a silky sauce. A Côtes du Rhône is just the right accompaniment.

Active time: 35 min Start to finish: 35 min

This simple yet rich stuffing uses coarse bread crumbs from a baguette instead of cubes. The Cognac really brings out the flavor of the herbs. It's adapted from James Beard's tarragon crumb stuffing recipe, published in Gourmet in December 1983.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.