Roast

Don't be alarmed by the 4 tablespoons of Tabasco called for below—the resulting marinade is spicy, but not incendiary.

This recipe can be prepared in 45 minutes or less.

Grated roasted beets lend interest here.

Chef Boulud prefers guinea hens for this recipe, but we found free-range chicken to be a worthy substitute.

Costillas de Cordero con Salsa de Nuez y Chipotle The lamb is first coated with a dry rub of chile seeds and spices, and then roasted.

Start making this at least one day ahead.

(Arrosto di Agnello alla Toscana) Roasted meats are simple by definition, and in Tuscany they are not just simple, but pure and filled with flavor, too. Lamb is one of the Tuscans' favorite meats to roast. The seasonings in this recipe reflect the Tuscan countryside, with its wild rosemary and the aroma of garlic in the air. Though garlic is ever-present in the cooking, it is generally used in moderation so that it doesn't overpower the other flavors.

Serve this rustic tomato mixture over pasta or as part of an antipasto platter.

Serve this with the Crispy Potato Galette, buttered green beans and a red Côtes du Rhône or white Burgundy.

Velvet restaurant in SoHo serves a pork tenderloin that is the best I've had in this city," says Erika Ferszt of New York, New York."I would like to make it at home."

Oyster-roast masters like Louis Osteen, who have been doing this for years, use huge pits or grills that are large enough to cook sausages, oysters, and clams all at the same time. We recommend using whatever type of oyster is locally available to you. Examine them carefully—discard any that smell bad. If any are cracked or open, and don't close when tapped, discard those as well. When roasting oysters, it's important to keep them moist enough to create steam (hence the soaked burlap or water in the roasting pan). If roasted dry, they can explode. To make this menu simpler, you could skip making the clams; there will still be plenty of food for everyone.

Here is a beautiful and inventive salad that combines hearty beets, sweet-tart plums and tangy goat cheese.

In this recipe, green beans are enhanced with buttery, slow-roasted onions that have been stirred into a sweetened vinegar sauce.