Main Course

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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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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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Anne Theoharous's Roast Leg Of Lamb A La Grecque

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Sanya Timmons's Leg of Lamb

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Striped Bass With Horseradish Sauce

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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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Rice Cracker Crusted Tuna With Spicy Citrus Sauce

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Boiled Leg of Lamb With Lemon-Caper Sauce

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Chicken With Two Vinegars

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Corn And Lobster Chowder

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Roast Leg Of Lamb French-Style (Gigot D'agneau A La Francaise)

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Savory Potato Tart

We all love a rich, creamy French potato gratin, but for a special occasion, or just for fun, make this version, which is encased in buttery flaky pastry so the gratin becomes a savory tart. Serve a small slice alongside roasted meats, or a larger portion for a vegetarian lunch, accompanied by a green salad. If you want to make it a few hours ahead, or even a day before, it reheats beautifully.

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Dark Roasted Pomegranate Rabbit

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Mark Bittman’s Eggplant Parmesan

This is the most minimalist eggplant Parmesan imaginable, really an eggplant gratin with tomatoes. You cook the eggplant in abundant oil. Yes, you can broil it or bake it, but I really think the taste of eggplant slices that have had oil boiled right through them is dreamy. Make a 15-minute tomato sauce of fresh or canned tomatoes, onion and olive oil, then grab a gratin dish and layer the eggplant, sauce and Parmesan. Do this two or three times, and that's it. Bake until it's bubbly and golden brown. It's great hot or at room temperature, so it's perfect for a potluck.

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Paupiettes of Turkey With Curry Sauce

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Sea Bass in a Salt Crust From Île de Ré

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Clams with Chorizo

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Turkey Breast Grenobloise

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Roast Breast of Turkey