Sear

Ground dried mushrooms become a flavorful crust for the steaks.

This is delicious served either warm or at room temperature.

Cinnamon, black pepper, cloves, and nutmeg flavor the roulade coating. To round out the meal, serve the veal with mashed potatoes mixed with a little sautéed Swiss chard and a salad of mixed greens.

The sweetness of the Sherry used in this creamy pepper sauce (usually made with Cognac) makes it the perfect partner for pork chops.

Sautéing scallops and asparagus adds depth to their subtle flavors — and the dish only gets better with the addition of a silky beurre blanc–style sauce.

A party-perfect entrée — ready in less than half an hour.

Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. Once widely eaten, game lost its popularity in Ireland in modern times, as palates became unaccustomed to its distinct flavors. But smart breeders of venison are now creating meat with a milder and more mainstream taste without losing any of the noble game's intrinsic qualities. Irish chefs are happy to pay their tribute. At The Tannery, the garlic used in this recipe is wild, gathered from nearby hedgerows. Irish butter, with its high fat content, will add a particularly rich flavor, but regular American butter can be substituted.

Paired with the pea tendrils, chanterelles, and fingerling potatoes, this main makes the most of spring's best ingredients.

Nuevo cubano: This is Rodriguez's riff on vaca frita, slow-cooked shredded meat that's then sautéed with onions. Rodriguez likes to serve the steak whole, with an onion mojo on the side. (Mojo usually refers to a marinade made with citrus, olive oil, and onions, but here the mixture has been transformed into a condiment.) What to drink: A selection of Latin beers like Corona Extra, Hatuey, Negra Modelo, Dos Equis, and Tecate.

Risotta allo Zafferano con Midollo alla Piastra Combining a lovely golden hue with wonderfully beefy depth, this classic risotto alla milanese is hearty enough to stand on its own, but if you really want to be Italian about it, pair it with ossobuco.

This rich take on an Italian classic comes from Mario Batali, Joe Bastianich, and Nancy Silverton's restaurant, Mozza, in Los Angeles. Use the best-quality aged balsamic for drizzling over the dish just before serving.

An update of duck à l'orange, this recipe replaces whole duck with Muscovy duck breasts, and the syrupy orange glaze of yore with a red-wine sauce and tart-sweet candied kumquats.

Chuletas de Abuela I love pork chops — not dry, underseasoned pork chops, but juicy, flavorful pork chops. There is no better example than these, the pork chops Abuela used to make for us. These were almost caramel colored on the outside, and juicy and delicious when you cut into them. The oranges give them a lovely sweetness, while the vinegar gives them a nice tang. If you prefer not to panfry, these chops lend themselves beautifully to broiling.

Harmony is achieved in a dish when contrasting flavors combine to create balance. In this dish, the black pepper and bourbon add a real jolt of flavor that's miraculously mellowed by the cream and butter.

The trick: Give it a rub.
Outside spa land, great crusts usually come by way of the deep fryer. Inside spa kitchens, however, chefs know that by massaging fresh herbs, dried chiles, and other spices onto the outside of meat or fish before searing it in a hot pan, you can create a flavorful "skin" without any fat. Scott Uehlein, corporate chef at Canyon Ranch Health Resort in Tucson, Arizona, went for sweet and spicy when he developed these Moroccan-Spiced Beef Medallions. They call for lean tenderloin (ask for 0" trim), which delivers iron, zinc, and B12. You can also go Tuscan (basil, oregano, rosemary) or Provençal (lavender, sage, thyme). Just follow your taste buds.

Saturday dinner. From Red Mountain Spa in St. George, Utah. Give lean pork tenderloin a rubdown with executive chef Jim Gallivan's potent adobo chile mix. The spicy bean salsa topper adds fiber but not a lick of fat.