Root Vegetable

Capon's richness is perfectly complemented by mellow roasted onions and shallots. Though you can find frozen capons in almost every supermarket, we recommend ordering a fresh one from the butcher—the meat will be silkier and more delicious.

Boeuf Vigneronne The definition of rustic, this seductive dish of tender meat, sweet onions, and reduced wine was made for the vintners of Burgundy. Red wine adds a dark, lusty color to draw you into the meaty flavor, which, like a good bottle of wine, only gets better as it ages.

Humitas Humitas, fresh corn tamales popular in Chile and other Latin American countries, are made using every part of the ears. Freshly grated kernels create a sweet filling; husks are used to form and tie the packages; and the cobs create a shelf on which to steam the humitas, imparting an extra boost of flavor. For more information about humitas.

Although this dish may sound unusual, it turns out that the sweetness of grapes and caramelized onions makes for a delicious alliance with aromatic rosemary and rich chicken livers.

Breaking down the season's freshest tomatoes and piling them on sourdough toast creates a simple and flavorful first course.

Chef Michael Schlow of Boston's Via Matta created this dish for Epicurious's Wine.Dine.Donate program. Serve with Schlow's Red Snapper with Black Olives, Capers, and Tomatoes.

Taste restaurant is something of an anomaly in Tinseltown: low-key, affordable and friendly; the hostess smiles whether you're wearing Chanel or Old Navy. It's no wonder that stars such as Cameron Diaz and Selma Blair like to dine here. This salad, from chef Cathy Halter, is loaded with omega-3 fatty acids, which may reduce heart disease risk.

Editor's note: The recipe below is excerpted from Cal-a-Vie Living: Gourmet Spa Cuisine and is part of a healthy and delicious spa menu developed exclusively for Epicurious by Cal-a-Vie. This salad was inspired by Chef Dave Armour in 1989 and can be prepared with any lettuce. We like to add hoisin-crusted shrimp to this, just warm enough to wilt the spinach, and, of course, some homemade bread hot out of the oven.

Editor's note: The recipe and introductory text below are from Kitchen Sense: More Than 600 Recipes to Make You a Great Home Cook. To read more about the book, click here. The strong Mediterranean flavors in this satisfying sandwich were jointly inspired by a trip to Tunisia and my frequent visits to the original 'wichcraft sandwich shop in New York City.

The all-purpose side: It goes with the lamb, the chicken, the lobster, and anything else you're grilling this summer.

Look for ancho chile powder in the spice section of supermarkets.