Recipes By Molly O'neill

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Beefsteak Minced Pie

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Stilton-Rice Balls

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Pineapple Coconut Tarte Tatin

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Roasted Sturgeon and Calamari With Fava Beans

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Stilton Rouille

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Bruschetta With White Bean Puree and Fried Sage Leaves

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Blanche Francis's Eggplant Casserole

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Apple Tarte Tatin

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Warm Calamari Salad With Tomato And Arugula

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Seared Green-Bean Salad

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Shaved Fennel And Wild Mushroom Salad

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Roast Pheasant With Wild Mushroom Duxelles and Roasted Vegetables

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Roast Potatoes And Squash

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Green-Pea Sauce

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Endive Salad With Walnuts and Roquefort

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Provencal Spice Rub

This rub from the south of France can be used with lamb or beef, but is particularly delectable with chicken and game. For chicken, marinate two 3-pound chickens, split in half, in the refrigerator for 6 hours. Place the chicken on the grill, skin side down. Cook over hot coals until the skin is charred, about 5 minutes. Turn the chicken and cover the grill. Continue cooking slowly until the meat is opaque at the bone, about 20 to 25 minutes. For duck breast, marinate two 10-to-12-ounce breasts in the refrigerator for 6 hours. Grill, skin side down, until charred, about 5 minutes. Turn the breasts and continue grilling until medium-rare, about 3 to 5 additional minutes.

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Potato-and-Leek Soup With White Truffle

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Cabbage-Stuffed Cabbage With Blue Cheese

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Carter House Salmon With Morel-and-Asparagus Ragout

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Chicken Fricassee With Morels and Asparagus

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Nicoise Salad With Grilled, Olive-Oil- Marinated Tuna

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Individual Chocolate Tarts

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Morel Gratin

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Steamed Spring Vegetables in Warm Leek Vinaigrette