Shallot

When tossed with the warm pasta, the blue cheese melts into a silky sauce. A Côtes du Rhône is just the right accompaniment.

Active time: 35 min Start to finish: 35 min

Active time: 25 min Start to finish: 30 min Peas, noodles, beef—everything you need for dinner in one dish.

These twice-fried artichokes, or carciofi alla giudea, are made using a technique created by Jewish cooks in Rome. The first frying is done at a lower heat and simply cooks the artichokes. The second frying, in hotter oil, causes the leaves to spring open and gives them their crisp finish. Active time: 40 min Start to finish: 55 min

Add a pleasing crunch to this velvety soup by topping it with plain croutons.

This simple yet rich stuffing uses coarse bread crumbs from a baguette instead of cubes. The Cognac really brings out the flavor of the herbs. It's adapted from James Beard's tarragon crumb stuffing recipe, published in Gourmet in December 1983.

Garnish the turkey with bunches of fresh thyme, sage and parsley.

White, black, green and pink peppercorns add wonderful flavor to this very special prime rib. If possible, search out a butcher who carries dry-aged beef-it's more tender, flavorful and juicy than the non-aged variety. A full-bodied California Cabernet Sauvignon or French Bordeaux is the perfect wine to serve. As for vegetables, mix butter and tarragon with cooked baby carrots and green beans for a delicious accompaniment.

A delicious entrée from L'Apogée.

Can be prepared in 45 minutes or less.

Serve this flavorful roast with its rich mushroom gravy, the mashed potatoes here and sautéed carrots. A fruity Zinfandel would make a good wine choice.

At the restaurant the chef garnishes this dish with fresh seasonal flowers, chervil, and chives.