Gourmet

This is the perfect condiment to perk up a roast beef or pork sandwich.

Anchovy and red pepper flakes balance the bitterness of the escarole, giving it a sweetness that goes well with the robust flavors of the Veal Involtini.

Shelling and skinning the raw peanuts for this recipe can be time-consuming. You might prefer to buy them at an Asian market, where you'll often find the work has been done for you. Some shelled peanuts (with skins) come already blanched. We found the best flavor came from those you shell and skin yourself.

Traditional Indian recipes for basmati rice call for soaking the rice, but we find that it isn't necessary in this case.

Funghi alla Griglia This dish was inspired by the fresh mushrooms that Gina Miraglia Eriquez and Anna Tasca Lanza picked from Lanza's garden while Miraglia Eriquez was visiting her cooking school, conducted at the Tasca d'Almerita Winery (214-373-1161).

If you're making these fries to go with the broiled steak with horseradish cream, as shown below, skip the chipotle mayonnaise and squeeze lemon or lime juice over the fries.

These skewers are traditionally made with Brazilian queijo de coalho, a dense, salty white cheese very similar in taste and texture to the Haloumi we use here. Soaking the cheese on the skewers removes some of the salt and prevents the skewers from burning.

Top-quality veal really makes a difference in this dish; meat should be cut from the leg for scalloppine.

The chili powder used here can be found in most supermarkets and is made from a blend of spices — it is much milder than pure chile powder from New Mexico, which is very hot. These chicken legs pair nicely with the succotash.

This recipe uses what is known in Indian cooking as a tarka — hot oil seasoned with spices, which are added in sequence to infuse their flavors. The tarka is either incorporated at the beginning of a recipe or poured, sizzling, over a finished dish, as we do here, to impart another layer of flavor.

Crema — a Mexican cultured heavy cream similar to sour cream — is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn.