Roast

The breadcrumbs crust, known as persillade in France, is excellent with lamb. This makes an elegant meal when served with new potatoes and green beans.

In this easy dish, the sage is at its best, partnered with shallots.

A simple recipe that adds great flavor and a touch of heat to store-bought peanuts.

Can be prepared in 45 minutes or less.

Start preparing this at least a day ahead.

At the Princeville Hotel on the Hawaiian Island of Kauai, a mixture of dried and fresh fruits is used to fill the pork. Begin preparing this dish one day before serving.

[This salsa is a primary ingredient in the recipe for Red Chile Rice with Shrimp and Bacon.]

This recipe can be prepared in 45 minutes or less. Rice pilaf and roasted vegetables are good choices for side dishes. Using purchased pesto makes this dish a snap to prepare.

If you've never thought of roasted squash as a side dish, try this recipe. Just rub pieces of butternut squash with olive oil, salt and pepper and bake until their flesh is tender and roasted to tawny gold. Serve the squash the way it's eaten in country houses in the part of the Emilia-Romagna region where nearly every family makes its own balsamic vinegar. Small bottles of balsamico are set out on the table, and everyone seasons their squash to taste with the vinegar. Try the squash with grilled lamb chops, roast chicken, pork and simple sautéed fish dishes.

Active time: 25 min Start to finish: 30 min

These delicious vegetables can be served at room temperature or hot from the oven.

Start with a platter of smoked salmon drizzled with olive oil and garnished with chopped chives and lemon wedges. Pour an Australian Shiraz to go with the roast, and serve sautéed teardrop tomatoes and the sweet potato puree . Top it all off with fresh raspberries and mango splashed with Sauternes.

Brining results in moist, tender meat. Be sure to use a large center-cut loin, which cooks more evenly than two smaller pieces tied together. Begin this recipe one day ahead. What to drink: A medium-bodied fruity red, such as Merlot, or a fruity white, such as Australian Sémillon.

Filet de Boeuf à la Bordelaise Active time: 3 hr Start to finish: 25 hr (includes making stock and soaking marrow)