Roast

Active time: 45 min Start to finish: 1 1/4 hr

The mustard flavor in the arugula accentuates the mustard on the chicken. Serve the chicken with the orange, radish, and olive salad .

Serve a dry Riesling to complement the subtle ginger flavor of the roasted chicken.

With just two ingredients, this has to be one of the simplest-not to mention tastiest-recipes ever devised.

A persillade is a mixture of chopped parsley - persil in French - and garlic that is added to dishes as a flavoring or garnish.

The lively dressing lends a little zip to this fresh-tasting, colorful salad.

To pit the olives easily, just press them with the flat side of a knife until the meat separates from the center.

Think of these as a cross between potato chips and roasted potatoes. They'd be a perfect side dish for a variety of main courses (especially those with sauces— they're made for dipping) or, better still, as a crisp alternative for boiled potatoes in a salade niçoise.

Apple wedges are an imaginative addition to the gravy. Serve this turkey with a buttery Chardonnay.

For food safety reasons, the lobsters must be roasted immediately after they have been boiled and split. Market tip: American lobster from the Northeast is still in fairly good supply, though vulnerable to fishing pressure. California spiny lobster is also a good choice in this recipe.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

You'll need to order this cut of veal, a two-rib chop, from your butcher. When the meat is carved, the first one or two slices may contain gristle, but after that the veal will be beautifully tender.

Like the tarte Tatin, that famous French upside-down apple dessert created by the Tatin sisters, these savory stacks have a crispy top crust that ultimately becomes the bottom-perfect for sopping up the unctuous tomato juices and pesto. This recipe can be prepared in 45 minutes or less.

As soon as the year's first leaves unfurl, many Parisians start planning their annual pilgrimage to the lavender fields of Provence. In this recipe, the lavender may be omitted if desired; however, its aroma and flavor embody a French spring. Do not use lavender flowers treated with essence for these roasted birds.