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There will be a large amount of rendered goose fat left over from this gumbo. The French often use the fat to coat potatoes for roasting. Rendered goose fat keeps, covered and chilled, 3 months. Two 8-pound ducks can be substituted for goose if desired.

In France, an entrecôte (literally, "between the ribs") is the most tender cut of beef; New York strips are a close equivalent. For this recipe, the steaks are quickly seared, then topped with a lighter, contemporary version of the classic sauce bordelaise made with beef marrow and red wine. What to drink: Château Poujeaux 1999 "Moulis."

Makedonitiki Melitzanosalata Editor's note: The recipe below is excerpted from Diane Kochilas's book The Greek Vegetarian. Kochilas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kochilas and Greek cuisine, click here.

Tamarind seasoning paste Smoky, earthy, and with a sweet-and-sour tang, this recado is also delicious on pork, beef, and venison.

Preserved lemons, sold ready-made in Moroccan souks, are essential to that country's cuisine. The peel, pulp, and juice squeezed from the lemons can all be used. Sometimes, however, the juice and preserving brine can be bitter; use fresh lemon juice in that case.

Also good made with melon or oranges.

This recipe can be prepared in 45 minutes or less.

This salad yields generous portions. Combined with a loaf of crusty bread, it’s easily a meal in itself.

This recipe can be prepared in 45 minutes or less.

Broccoli rabe, which is also called rapini, is a slightly bitter green with tiny, broccoli-like florets. It's available in specialty markets and most supermarkets.