Gourmet

Alioli, a very popular Spanish sauce, goes well with almost anything—from grilled meat to vegetables to seafood. Although the authentic version is an emulsion of garlic and oil, eggs are commonly added (especially in restaurants) because they make the sauce less fragile and easier to whip up. We've made ours even easier by using store-bought mayonnaise. This recipe is an accompaniment for Potato Croquetas .

This dish — the result of a conversation between two food editors who had just returned from opposite parts of the country — almost made itself. Paul Grimes came back from Charleston talking about the creamy stone-ground grits, shrimp, and collard greens of chef Kevin Johnson at Anson, and Kemp Minifie returned from Seattle to tell us about the scallops over braised cabbage with foie gras vinaigrette that Johnathan Sundstrom serves at Lark. We loved the idea of both dishes so much, we met somewhere in between, with this simpler recipe.

Chef Anne-Sophie Pic serves this chutney, topped with a skewer of rabbit liver and kidney, alongside the Savory Rosemary Shortbreads . We recommend pairing it with steak, lamb, pork, or a full-flavored fish such as salmon, bluefish, or mackerel.

This dish features cabbage and cauliflower prepared simply, to preserve the purity of their flavors. The dates bring out the inherent sweetness of both vegetables perfectly. Make the purées first, then roast the cabbage and cook the chops.

We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend for this particular recipe. Grits are best when freshly cooked, but if you're making an entire menu, you'll probably want to prepare them the day before (see cooks' note, below). We suggest storing raw grits in the refrigerator until you're ready to cook them.

If you use canned truffles and plan to serve these omelets with the mesclun salad with truffle vinaigrette , be sure to save any juice for the dressing.

The flaky dill biscuit crusts that top these creamy pies look impressive, but they're surprisingly easy to make.

Slow-cooking these colorful vegetables renders them soft and silky. And serving them Mediterranean-style — at room temperature — makes entertaining easy, because you don't have to run back and forth between the table and the kitchen.

These hearty, highly addictive pancakes are an ideal start to an active day. For easier outdoor cooking, mix the dry ingredients before you leave.

This version of the classic salad shows why it is a favorite across America.

Chickpeas transform saucy mussels into a meal that's as hearty as it is seductive.

Although it may take a bit of effort to procure the proper pan and ingredients to make this dish, it's definitely worth the trouble. Brick-red Spanish paprika, green artichokes, and golden saffron contribute beautiful color, while browned rabbit infuses the rice with a meaty richness.

Fried with a parmesan coating, humble cauliflower takes on a whole new appeal in this salad; lots of parsley makes it aromatic and refreshing.

Almonds browned in butter bring a nutty crunch to classic French toast.

The components of these sandwiches are relatively straightforward, but the results are a revelation. And with gooey melted cheese, tender slabs of eggplant, and a bright tomato-parsley salsa, they're a wonderful main course option for vegetarians and meat eaters alike.