Chive

This recipe is an accompaniment for Roast Prime Rib with Madeira Sauce and horseradish Sauce.

Use this dressing on crisp lettuce or omit the buttermilk and serve it as a dip with crudités.

Active time: 25 min Start to finish: 30 min

"While traveling in the Northern California wine country with friends," writes Stephen Carkeet of Merced, California, "we ate dinner at Zin Restaurant & Wine Bar in Healdsburg and had one of the best meals I can remember. Chef Jeff Mall prepared a wonderful chicken dish he called 'coq au Zin.' It was a winner." A taste — and word — play on the classic French dish coq au vin, this time made with red Zinfandel. At the restaurant, this is served with creamy mashed potatoes.

Active time: 40 min Start to finish: 40 min

This bread is adapted from Jean Lemlin's recipe, from our March 1994 issue.

This simple seasonal soup depends on a single farm-fresh ingredient: corn. Its essence is captured in this purist's purée.

This elegant first course is ideal for entertaining, because everything can be prepared a day ahead (just chop up all the toppings and refrigerate them until ready to use).

Active time: 30 min Start to finish: 30 min

A very popular restaurant dish that's easy to re-create at home.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.