Roast

Have some roasted potatoes and broccoli on the side, then finish with decadent slices of chocolate layer cake.

Thinly sliced beets (not beef) lay the foundation for this vibrant rendition of the Italian appetizer. Use any assortment of small beets — red, golden, purple, or candy-striped. A local farmers' market will have the best selection. The beets can be roasted and peeled one day before serving.

Coarse salt acts as an abrasive, making garlic easier to chop finely. Tangerine juice adds a bright, exotic flavor to roasting vegetables. Call your butcher ahead to order the pheasant.

Roasting the lamb on a large oven or cake rack that's placed over the gratin dish allows its succulent juices to flavor the vegetables. This spring dish is one of my favorite recipes from Bistro Cooking (Workman, 1989), by Patricia Wells.

Active time: 15 min Start to finish: 40 min

The gravy can be started while the turkey roasts. When the turkey is through cooking, finish the gravy with balsamic vinegar and the pan juices. Watch how to prepare and carve your bird with our streaming video demonstration.

Hens marinated in coconut milk, red curry paste and lemongrass are just one of the exotic dishes offered on the daily-changing menu at Bank. The chef uses guinea hens; we―ve substituted the more readily available game hens. Begin preparing this a day ahead.

Ask your butcher to bone and butterfly the leg of lamb. Begin marinating one day ahead.

Turkey sausages would also be delicious. Accompany this with good bread; follow it with a salad and an assortment of cheeses.

Louis Osteen makes his mayonnaise fresh, but we've substituted bottled mayonnaise to avoid raw egg yolks.