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As pork is bred very lean these days, searing the meat holds in the juices. It is therefore a very important step.

Tomato gratin or potato, red pepper, and fennel salad would make a terrific accompaniment to the fish.

How do you spot a Yankee at Mrs. Wilkes'? He motions toward the turnip greens and says, "Please pass the spinach."

Marinate the steaks one to eight hours before grilling. What to drink: A red wine with ripe fruit (such as Côtes du Rhône) or a pale ale.

Small, slender green beans can stand in for the haricots verts, a petite French variety, in this easy classic.

(Churrasco de Sao Paulo a la Parilla con Chimichurri Rojo) Churrasco is a very primitive form of cooking meat. The gauchos, or cowboys, of Brazil would kill and butcher the animals out on the pampas, build a big fire, and barbecue the meat on a spit of some sort, basting it with a vinegary liquid. As cities developed, however, this recipe too became more civilized — I do ask you to prepare it the way they do in many Brazilian steak houses, with cebollas fritas (otherwise known as onion rings).

Because skirt steaks can be very long, it's much easier to handle them when they are cut in half.

Wasabi powder is fiery-hot, so adjust the proportion in the butter according to your heat tolerance. An Asian noodle salad from the deli, blanched sugar snap peas sprinkled with sesame seeds, and a bakery lime tart would be cooling additions to the menu.

Those with Texas-size appetites will require an entire steak; for most others — even the heartiest of meat lovers — half of one of these rib steaks is probably plenty.

This recipe is an accompaniment for Yellow Tomato Gazpacho with Cilantro Oil and Avocado.

Active time: 20 min Start to finish: 20 min

Serve with: Grilled asparagus and pasta tossed with Parmesan and chopped mint.

Marinating the lamb for one day in a thick mixture of yogurt, lime juice, and spices intensifies the Indian tastes.

You can grill the zucchini alongside the grilled charmoula lamb chops , then loosely cover it to keep it warm while the lamb is standing. Active time: 15 min Start to finish: 30 min

Poblano and jalapeño chiles, tomatillos, and cilantro account for the recipe's title. Serve with: Mexican beer, warm tortillas, green salad, and lemon sorbet.