Shallot

In a large menu, the salad is often served after a number of hearty dishes, so the portions are scaled down. For a smaller meal, this amount would serve 4 to 5 hearty salad eaters.

"Years ago, I was working on a client at my hair salon when we realized that our conversations always led to food," writes Sandy Ercolano of Ridgewood, New Jersey. "She happened to be taking classes at a local cooking school and suggested that I come along. After one class, I was hooked. Now, in addition to running the salon, I’m an instructor at that same school." In this recipe the steak is broiled, but you can also grill it on your barbecue (over a medium-hot fire).

"While traveling in the Northern California wine country with friends," writes Stephen Carkeet of Merced, California, "we ate dinner at Zin Restaurant & Wine Bar in Healdsburg and had one of the best meals I can remember. Chef Jeff Mall prepared a wonderful chicken dish he called 'coq au Zin.' It was a winner." A taste — and word — play on the classic French dish coq au vin, this time made with red Zinfandel. At the restaurant, this is served with creamy mashed potatoes.

This recipe is a yummy one-pot entrée from The Elements of Taste, by Gray Kunz and Peter Kaminsky. The secret here is browning the meat.

Serve this with roast lamb or chicken. Market tip: Let the greens (if attached) be your guide to freshness when selecting turnips. Make sure they are bright green and fresh-looking.

Quiche made its way from France to our shores in the sixties, but it was in the seventies that its popularity soared.

Active time: 20 min Start to finish: 20 min

Côtelettes de Porc avec Son Jus au Cidre Active time: 30 min Start to finish: 45 min

Kim Massman of Santa Monica, California, writes: "Help me, please. Since dining at The Federalist in the XV Beacon Hotel in Boston, I haven't been able to get the macaroni and cheese out of my mind. It was made with pasta, ham, and a creamy cheese sauce." The ham lends a salty flavor to this dish. Wait until the sauce is combined with the pasta and ham before seasoning with salt.

Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.

A hearty combination of textures and flavors.

Active time: 30 min Start to finish: 45 min

Active time: 15 min Start to finish: 25 min

This recipe is an accompaniment for Roasted Salmon with Cucumber Sour Cream .

Côtelettes de Saumon Frais Dorigny Active time: 1 1/2 hr Start to finish: 1 3/4 hr

This recipe calls for 2 tablespoons of cooked beet. Wrap a fresh beet tightly in foil and put it in the oven with the almond cake if you're making this whole menu (if you're not, simply roast the beet in a 325°F oven for 1 hour). You could use canned beets instead, but fresh beets have far more vibrant color and flavor.

The mixture known as duxelles (diced mushrooms cooked with shallots or onions) probably dates back to the seventeenth century. It is said that the famous chef La Varenne, who worked for the Marquis d'Uxelles, created this recipe to preserve mushrooms. Serve this tart with baby greens for a light lunch, or enjoy it as a starter with a white Burgundy.