Roast

Fork to the bottom of your bowl and you'll put away six servings of veggies! You can thank Michael Dunn, chef at Yankee Pier Santana Row in San Jose, California.

This starter, from Colby Garrelts, chef and co-owner of Bluestem in Kansas City, Missouri, is ideal for any summer get-together. For only 72 calories per serving, you'll get nearly 30 percent of your daily requirement for vitamin A, plus 4 grams of fiber.

This variation on vitello tonnato retains the Mediterranean feel of the classic veal dish without all the fuss, and the arresting dark spiral created by the black-olive tapenade filling makes the dish special enough for entertaining.

The tangy honey-vinegar sauce that tops this crisp-skinned chicken is also great on pork, duck, or even a meaty fish.

It's the spicy, garlicky tomatillo salsa that really sells these addictive tostadas. Frying store-bought corn tortillas heightens the vibrancy of their corn flavor and creates a crisp foundation for the refried black beans, shredded romaine, lush avocado, and creamy queso fresco.

Make this filling ahead of time; it freezes well and you'll have enough to create four batches of Alan Tardi's delicate <epi:recipe link="" id="235965">agnolotti</epi:recipe>.

If using chicken halves, ask the butcher to bone them for you.

Our youth culture has even reached the green market: Baby vegetables are among the most sought-after produce, whether we buy them because they are sweeter and more tender than their full-grown counterparts or just because they look great on the plate. Seek out golden yellow, chioggia (an Italian heirloom variety that has white and pink rings inside), and Albino beets at farmers' markets.

Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be."

Once upon a time, pork chops had flavor. Legend has it that over 300 years ago, Oliver Cromwell sampled some delicious pork in Berkshire, England. In the 19th century, the Berkshire breed was refined in the United States and Japan (where it is known as kurobuta). A revived interest in this heirloom pork, with its higher fat content and therefore juicier meat, lets modern-day diners enjoy pork the way it was meant to be. To order, contact Preferred Meats (800-397-6328; preferredmeats.com).

Muscovy duck is the leanest of all domesticated duck breeds, yet tender and full-flavored. This technique makes it even leaner by first rendering the fat from the skin (which also makes it deliciously crisp). If you don't find Muscovy duck in stores, order it online from dartangnan.com or grimaud.com.

Preserved lemon, an essential ingredient in Moroccan cooking, is made by pickling lemons in salt, lemon juice, and olive oil. Here, preserving just the peel (begin at least a day ahead) is an easy way to add an exciting note to the crème fraäche.

Table 8 uses a dry-aged porterhouse (sold at well-stocked butchers). If it's unavailable, substitute regular porterhouse or Kansas City steak.

Crushed pretzels make a better-than-breadcrumb crust.

The heady flavor of almond is threaded through this lovely dessert. The combination of Amaretto and warm pear juices creates a fragrant syrup, and a crisp, nutty topping adds welcome contrast to the tender roasted fruit.