Gourmet

Feel free to create your own mesclun mix. We suggest baby red oakleaf, baby arugula, mâche, and bite-size pieces of Belgian endive, frisée, and radicchio.

Steaming, a method often used by Asian cooks, works well with delicately flavored red snapper, since the aromatics (ginger, scallion, chile) are easily absorbed by the fish.

Poppy seeds have a tendency to go rancid quickly, so be sure to use a fresh jar (and refrigerate or freeze it afterwards).

Active time: 20 min Start to finish: 4 hr

This custard makes a perfect one-dish brunch, lunch, or supper, especially when paired with a green salad. Active time: 40 min Start to finish: 1 1/2 hr

If you can't find heirloom tomatoes near you, this salad would also be delicious with any ripe tomato from garden or market.

Guancette di Manzo When braised, these beef cheeks become meltingly tender, with a rich, deep flavor. You may want to check with your butcher when planning this dish, since it's often necessary to order beef cheeks ahead of time. At Uno e Bino, Cesanese wine is used in the braising liquid, but it's difficult to find in the United States. A dry Lambrusco or Chianti makes a good substitute. Active time: 1 1/4 hr Start to Finish: 4 1/4

This recipe can be made with either quail eggs or chicken eggs. The alternative amounts provided in the ingredient list correspond to the type of egg used.

Pappardelle con Stracotto Active time: 1 hr Start to finish: 4 hr

These hearty falafel are equally delicious eaten alone or piled into pita bread with lettuce, tomato, onion, and tahini sauce. Active time: 45 min Start to finish: 13 3/4 hr (includes soaking chickpeas)

My recipe was adapted from Julia Child's Mastering the Art of French Cooking. I've changed the meats (a lot) and the seasonings (a bit). I've also tinkered with cooking times and sequence.