Roast

Ensalada de Ejote, Espinaca, y Betabel The green beans and the poblano chiles in the salad dressing may be the only ingredients that are indigenous to Mexico, but the colorful combination of vegetables, with their contrasting textures, results in a fitting accompaniment to any Mexican dinner.

Can be prepared in 45 minutes or less.

This hearty dish comes from Havesathe de Havixhorst in the Drenthe Province in De Wijk, the Netherlands.

Little spareribs with "oriental" glazes were quite popular in the fifties. The sweet lacquers were composed primarily of ketchup, soy sauce and ginger, and they were nice complements to the rich meat. Forty years of progress at the supermarket have given us access to many more Asian ingredients, not to mention a taste for zestier fare. The glazes today tend to be like this one-complexly flavored and definitely more authentic.

Active time: 10 min Start to finish: 40 min

Willinger uses a mechanical meat spit (called a girarrosto or spiedo) in her fireplace to make this dish. We found the meat just as delicious cooked in the oven.

The contrasting colors of these two beets are especially attractive in this dish but you may substitute any others.

Sweet, sour, and meaty, this is summer food to eat with your hands.

Elegant batons of carrots, parsnips, and rutabagas make a pretty presentation. Serve this alongside roast pork, beef, or lamb. Market tip: If carrots still have the tops attached, make sure they are bright green and fresh-looking. Choose cream-colored parsnips that taper gently; this makes it easier to cut uniform pieces. Medium-size rutabagas (about the size of a yellow onion) are best; larger ones can be woody.