Oven Bake

This Mediterranean-style treatment of lamb shanks is delicious over orzo.

I'm not sure if it was the casserole I disliked or the repetition of eating it many times in one week. By the third night, the whole family complained, to which my mother, Ruth, responded in amazement, "But it's from the James Beard cookbook!" To me, at 12 years old, that only meant I didn't like James Beard, whoever he was. — Nancy Hawley

Fresh rosemary enhances this terrific side dish from Il Radicchio in Washington, D.C.

This recipe can be prepared in 45 minutes or less. You can substitute any fish of similar size, such as striped bass or sea bass, for the snapper in this recipe. The salt crust seals in the juices, making for an incredibly moist fish.

The freshest greens and a blend of sweet and savory ingredients are the secrets to the appealing first course for this Italian dinner.

This is similar to the classic veal osso buco. Capocollo or pancetta (available at Italian delis) adds a nice smokiness. Serve this over noodles, mashed potatoes, or polenta. Market tip: Small lamb shanks won't do — they're mainly bone — so get the largest, meatiest ones you can find (about 1 to 1 1/4 pounds each).

This is a very quick recipe to make; just remember to start marinating the salmon the day ahead. You can easily half or double the amounts.

To round out the menu, offer a tossed green salad and uncork a Chianti to go with this delicious pasta dish. Sharpen your chopping and mincing skills with our technique video.

Braised pork shoulder, spicy Italian sausage, and pancetta enrich the tomato sauce. Dried crushed red pepper kicks up the heat.

Transform flounder fillets into an elegant dinner with this classic French technique.

One of the great blue cheeses of the world, real English Stilton transforms potatoes au gratin into something extraordinary.

Roast some cherry tomatoes and eggplant cubes alongside the lamb, and perk up instant couscous with fresh herbs for an easy addition. To complete the dinner, top poached or canned apricot halves with vanilla yogurt and chopped pistachios.