Sear

For side dishes, serve braised red cabbage, and egg noodles with butter and poppy seeds; finish with cherry strudel.

The chef serves this salmon over a salad of romaine hearts, artichoke hearts, radishes, green beans, cucumber, potatoes, celery, scallion, olives, tomatoes, and basil with a dressing of lime juice and olive oil.

A cracked peppercorn and rosemary coating accents this luscious cut of meat, which is topped with sautéed wild mushrooms and served with onion rings. Start the meal with a salad of mixed greens and tomatoes with your favorite blue cheese dressing. A rich chocolate cake is the perfect dessert.

If you don't have fresh salmon, canned salmon is a perfectly fine stand-in.

This recipe was created to accompany Grilled Chicken with Goat Cheese Stuffing, Peppers, Onions and Two Salsas. A little of this fiery sauce goes a long way. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

The artichoke puree has a nice tarragon flavor that is a lovely complement to the beef. Use the remaining puree as a dip for crudités or pita bread.

The delicate 1/16-inch-wide pasta ribbons known as taglierini or tagliolini are the perfect foil for scallops and this elegant-and easy-sauce.

Creamed spinach and baked sweet potatoes drizzled with maple syrup make good partners for these crispy cutlets. Top vanilla frozen yogurt with fudge sauce and a few raspberries for dessert.

Adobo means spice rub or marinade, and this particular recipe was introduced by African slaves and brought to Bahía in Brazil in the 17th century. I think that it gives tuna a new and exciting dimension. There is spiciness in the dish, as would be expected from an adobo. To provide the American palate a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers.

Hearty and delicious fare from Byron's in London, England.

This delicate savory version of the frothy dessert sauce is a lovely accompaniment to almost every kind of fish. Market tip: Farmed bay scallops are the most sustainable choice; if not available, choose wild-caught Atlantic sea scallops.

Seared beef tenderloin with Mustard-Horseradish sauce. Guests place the beef atop baguette slices to make miniature open-face sandwiches.

Try a fruity, spicy red wine, such as a California Zinfandel, with this main course.

If you are using a single 12-inch nonstick skillet for this recipe, make the red cabbage and onions first. Transfer to a heated serving bowl and cover to keep warm, then clean skillet and cook salmon. Active time: 1 hr Start to finish: 1 hr

Chuletas de Pollo al Limón I first tasted this light but winning dish at La Troje restaurant in Orizaba. As you doubtless know by now, soy and Maggi sauce are as Mexican as chutney is English. Serve with pilaf-style white rice.