Saute

The following recipe is made with an electric blender, because it is so quick. If you do not have one, gradually blend the egg yolks into the flour with a wooded spoon, beat in the liquids by droplets, then strain through a fine sieve. Crêpe batter should be made at least 2 hours before it is to be used; this allows the flour particles to expand in the liquid and insures a tender, light, thin crêpe. The first crêpe is a trial one to test out the consistency of your batter, the exact amount you need for the pan, and the heat.

Any type of hot smoked pork sausage such as andouille or kielbasa will do for this takeoff on traditional Louisiana dirty rice. Active time: 45 min Start to finish: 1 hr

Serve these eggplant slices on crusty Italian bread spread with a mild, earthy cheese such as a fresh goat cheese. Active time: 30 min Start to finish: 8 3/4 hr (includes marinating)

Serve with: Spinach salad topped with toasted almonds, and sesame breadsticks.

Madras-style curry powder, which is spicier than the standard, adds a little heat here.

In manor-house cooking, meat, poultry, and fish were preserved by being "potted" — minced and combined with seasonings, then packed in a container and covered with a layer of fat or butter. The fat was removed before serving, and the contents of the container spread on toasts or crackers.

Active time: 20 min Start to finish: 45 min

Active time: 40 min Start to finish: 40 min

This is nice on cold nights, especially when you're craving something rich, comforting, and restorative. It's saucy and intensely flavored, with lots of interesting textures.

George Kelso of Edinburgh, Scotland, writes: "Although I grew up in Scotland and spent my early years as a chef here, I didn't start specializing in Scottish food until much later in my career. After working in London and at various restaurants in England, I returned to Scotland in 1988 to become chef at Ardsheal House in Argyll, where I started cooking exclusively with Scottish ingredients. We grew our own fruits, vegetables, and herbs, and even raised our own hens and ducks. That experience inspired the kind of cooking I do today at Haldanes, where I'm chef and owner. I keep the food preparation simple and use the freshest produce. That's why I use local suppliers as much as possible." Slices of prosciutto are fried until crisp for a delicious garnish.

Star anise has been showing up all over restaurant menus lately, even in seafood dishes. This light and lively first course was inspired by such recipes.

Simple to make, and very pretty on the plate.

Any nut can be substituted for the pine nuts. Toast them for fuller flavor.

The heat of the cooked spaghetti wilts the mixed greens in this lemony warm pasta salad. Dry Monterey Jack is an aged Jack cheese similar to Parmesan.

For a savory and simple dinner, serve this trout with some roasted potatoes and a green salad tossed with pears and crumbled blue cheese.