White Bean

Because the beans need to be soaked overnight, start making this a day or two before you plan to serve it.

The cooking water for these beans becomes a flavorful broth to serve them in.

This Indian-inspired salad can also be served warm as a side dish.

For this recipe, the lamb chops are frenched all the way down to the eye of the meat-which involves completely trimming the layers of fat and thin layer of meat that surround the eye and scraping the bones clean of fat and meat. You may want to have this done by your butcher.

The Dijon mustard in the dressing gives this easy salad extra kick

Our food editors think beans cook more evenly and hold their shape better with a long soak — which is why the ones in this recipe are soaked for 6 hours. But, you can use the following quick-soak method if you prefer: In a saucepan cover beans with cold water by 2 inches. Bring water to a boil and boil beans 2 minutes. Remove pan from heat and soak beans 1 hour.

It may be corn season, but canned or frozen corn kernels work just as well as fresh in this corn salad. A mixed green salad rounds out the menu nicely.

This is a great salad to make when you have leftover grilled salmon.

Jean-Yves Jaulin's Mojhettes au Jambon

A stunning vegetarian platter.

Slightly sweet, fresh ricotta, which can be found in many Italian markets, makes this starter especially delicious. Regular ricotta also works well.

Use vegetable stock or broth to make this soup vegetarian.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

For cool contrast to the spicy soup, serve an orange, red onion and avocado salad sprinkled with ground cumin, fresh lime juice and olive oil. Complete the main course with corn bread, and end with vanilla pudding topped with cocoa powder and chopped pecans.