Shallot

(Charred Chili Salsa) In Thailand, vegetables are grilled in a grilling rack over an open flame. The method for charring described in this salsa recipe uses a dry-frying technique; you can, of course, char the vegetables over a grill instead. This northern Thai salsa is quite hot: The main ingredient is traditionally num, a long, medium-hot, pale yellow chili very similar to the banana chilies available in North American. If you want a milder taste, substitute Hungarian wax chilies for some or all of the banana chilies called for in the recipe. Remember that this sauce is meant to accompany sticky rice, not to be eaten on its own, so its flavors are punchy, with a distinct smokiness. Can be prepared in 45 minutes or less.

It's hard to get consensus on the definition of scrod. According to well-known Boston chef Jasper White, most New Englanders would agree that it's baby cod weighing under two pounds. However, some say that baby haddock and pollack are acceptable. Others contend that the kind of fish isn't important, but the manner of preparation is: If it's not broiled with the breadcrumbs, it's just baby cod. The Parker House hotel in Boston claims to have invented the dish. Here's our rendition; we serve it with broiled tomatoes.

From Il Pastaio, Beverly Hills, California.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

At the lodge, the tenderloin is also complemented by a spicy peach salsa.

Toasted coriander seeds and radishes give this salad — a twist on the classic frisée aux lardons — an appealing spiciness. In typical French fashion, the salad is served after the main course and before dessert. Accompany this with fougasse, a large Provençal flatbread, or other French bread.

To my way of thinking, the traditional way of serving hanger steak is the best. The steaks are quickly pan-roasted—they're best served medium-rare (although in France they're often served "bleu," so rare that they're almost blue and only just warm in the center)—and sauced with shallots that have been cooked to a compote's consistency with red wine and vinegar and then tossed with butter and herbs. Whether you sauce the steaks or not (sometimes small bistros in France will serve the steaks with just a spoonful of butter and some sea salt or a pot of strong mustard), I hope you'll serve them with the greatest and most classic accompaniment: pommes frites, French-fried potatoes.

Can be prepared in 45 minutes or less.

This recipe was created to accompany Trio of Salads. Can be prepared in 45 minutes or less.

This recipe was created to accompany Grilled Veal Chops with Morel Sauce . Fresh morels, veal stock, or demiglace are available at specialty foods shops.

The following recipe is our version of gai yang, the grilled or roasted marinated chicken for which there are many variations in Thailand. Although gai yang is traditionally served with only a sweet chili garlic sauce for dipping, we were so taken with the complex flavor of the marinade that we decided to make extra and turn it into a second dipping sauce. Both sauces offered here are simple and delicious, but the Cornish hens can easily stand on their own.

Serve these pastries as the first course of a special-occasion supper — maybe with a bottle of chilled Champagne.