Root Vegetable

This succulent dish is an adaptation of a recipe that Dario Cecchini, the most famous butcher in Italy, shares with his clients (his shop is in Panzano, near Florence). Vin Santo, Tuscany's celebrated dessert wine, lends its sweet, nutty flavor to the dish. Sautéed spinach would be a colorful side.

Yakitori In Tokyo, these savory skewers are made with Japanese leeks, called negi, which are thinner and more tender than Western leeks. We've substituted scallions, since they have a similar sweetness and are more readily available here.

If you're making these fries to go with the broiled steak with horseradish cream, as shown below, skip the chipotle mayonnaise and squeeze lemon or lime juice over the fries.

Top-quality veal really makes a difference in this dish; meat should be cut from the leg for scalloppine.

This dish — meant to be eaten with your fingers or with wooden picks — is a light, refreshing hors d'oeuvre to complement tequila. The recipe is a take on the jicama and cucumber spears that are a popular Mexican street snack.

This is a simple variation on the classic French brandade, traditionally made with salt cod. Prepare the crostini while your potatoes are simmering.

Coarsely mashed vegetables are the main ingredients in this utterly surprising — and irresistible — kugel.

An alternative to traditional gefilte fish, this cold, oven-steamed halibut makes an elegant fish course. Conveniently, it should be prepared one day ahead.

A nice brunch dish as well as a light supper. What to drink: New Zealand Sauvignon Blanc.

Roasting the meat uncovered during the last hour allows the sauce to reduce. Serve with the Cauliflower-Leek Kugel with Almond-Herb Crust and steamed asparagus. The brisket can be made two days ahead.

With their golden flesh and creamy texture, Baby Dutch Yellow and Yellow Finn potatoes are preferred here.

This creamy, low-fat soup is packed with vitamins A and C.

Pommes Anna Chef Louis Gadby made this dish his own with goose fat and a sprinkling of persillade (chopped parsley and garlic). If you can't find goose or duck fat, use an equal amount of butter instead.