Fry

Fried sage works on two levels to make these carrots spectacular: First, the leaves' crisp texture offsets the carrots' tenderness, and second, the aromatic oil that remains in the skillet after frying infuses the vegetable with deep flavor.

A quick dip in egg and matzo meal creates a light, crisp crust for this boastworthy fried chicken. The perfect foil? A refreshing salad of mesclun greens, baby artichokes, and asparagus enlivened with a smooth, dill-flecked vinaigrette.

For brunch or a light supper, this open-face sandwich is spicy and satisfying.

If you can't find panko, cut the crust off slices of country-style bread, tear the bread into pieces, and grind it coarsely in a processor. Dry the crumbs in a 250°F oven. Do not use store-bought breadcrumbs, which have too fine a texture and give a less crispy result. What to drink: Either a dry rosé from the south of France or a full-bodied, oak-aged Chardonnay would work here.

Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. Lamb is one of my favorite meats, so I'm always trying to think of new ways to prepare it." Here, lamb's classic partner — mint — is incorporated into the burger.

Crisp and golden, these juicy pot stickers, stuffed with a classic Cantonese filling, are more than just delicious — they're also a symbol of prosperity for the coming year. Served browned sides up, these pot stickers make for a beautiful presentation.

An adaptation of Viennese butterschnitzel, these individual meatloaves are incredibly moist and juicy.

As its name implies, this dish was once thought to be worthy of a blue ribbon. Over the years, however, in its overly meaty interpretation at numerous hotel restaurants and wedding receptions, it lost some of its original delicacy. Here, we make the veal and the layers of cheese and ham much thinner, which results in a truly refined version that's not too heavy — and that's equally suitable for dinner parties and simple family suppers.

Nasi Goreng
Chicken, shrimp, and fried rice combine in this traditional version of the classic Indonesian one-dish meal, made intense and spicy with fish sauce and plenty of chiles. On the side, cucumber slices cool things down, hard-boiled eggs provide a neutral foil, and shrimp crackers add crunch.

The stacking and Asian fusion of this dish is very 1990s. But don't worry about its trendiness: Heady wallops of curry and ginger make this beautiful preparation timeless.

Replacing this Czech dish's traditional pork stuffing with confit duck results in a much shorter cooking time without sacrificing any mouthwatering flavor.

What to drink: Try these with a lightly chilled Oregon Pinot Gris.

The filling of these classic cheese blintzes gets its perfect consistency from a mix of cottage and farmer cheeses. The latter, a drier version of cottage cheese, is available at most supermarkets. A simple blueberry sauce tops off the dish. If blueberries aren't in season, frozen berries can be substituted. Use unsweetened, and do not defrost them before combining with the sugar and cornstarch.

Bonnie Hillard of Washington, DC, writes: "My sister and I stumbled across Sansei Seafood Restaurant & Sushi Bar at the end of a day of shopping at the Kapalua Shops on Maui. We'd read about this popular spot in a guidebook, and we couldn't resist stopping in for dinner. Everything was fabulous, especially the shrimp cakes we shared."