Dinner

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Bass With Truffle Vinaigrette

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Strawberries With Pink Peppercorn Sauce

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Poisson aux Epices (Fish with spices)

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Whole Striped Bass With Fennel And Tomatoes In a Roasting Bag

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Asian Duck Salad

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Bombay Leg Of Lamb With Yogurt And Lime

This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of “Recipes 1-2-3,” and her three-ingredient cooking. The bare-bones marinade here really lets the lamb shine, so make sure to get quality meat. Ms. Gold proves that with fewer ingredients, shopping becomes less painful, and cooking times and techniques tend to be simpler.

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Savory Sticky Rice Bowls (or Stir-Fried Sticky Rice)

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Fettuccine With Tomato And Lovage Sauce

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Moroccan Lentil Soup

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Charred Striped Bass Niçoise

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Lamb Chops With Sweet Pea and Spinach Sauce

For the chef Michel Richard, using less butter and cream requires making deft use of sauces. For these chops, a rich chicken stock is lightened by the addition of baby peas and spinach.

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Striped Bass With Horseradish Sauce

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Anne Theoharous's Roast Leg Of Lamb A La Grecque

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Sanya Timmons's Leg of Lamb

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Beef meatballs with marjoram

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Steamed Egg With Chinese Sausage

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Millet Polenta With Tomato Sauce, Eggplant and Chickpeas

Millet polenta is as comforting as it gets. In season you can use fresh tomatoes in the topping, but canned will work just fine. You could also make this dish with cornmeal polenta.

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Pommes de terre aux crevettes (Baked potatoes with shrimp)

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Marinade for Lamb

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Rice Cracker Crusted Tuna With Spicy Citrus Sauce

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Boiled Leg of Lamb With Lemon-Caper Sauce

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Basil, Spinach and Arugula Pesto

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Curry Sauce

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Chicken With Two Vinegars