Oven Bake

Sole mousselines are a culinary classic — we added scallop to bring in a note of sweetness that perfectly balances the fresh flavor of the cucumber soup. The mousselines would also be delicious served on their own with a beurre blanc, or the purée could be spread and baked in a loaf pan and served as fish pâté. This recipe is an accompaniment for Warm Cucumber Soup with Scallop and Sole Mousselines.

Can be prepared in 45 minutes or less. =

Whether cooked in the pan or in the bird, this stuffing has great down-home flavor.

Cornmeal in the dough gives the bread an appealing, slightly crunchy texture.

Can be prepared in 45 minutes or less.

Beet salad is delicious alongside. Rewarm leftovers for lunch the next day.

This recipe was created to accompany Chilled Tarragon Tomato Soup with Vegatable Confetti . Can be prepared in 45 minutes or less.

Stitt likes to use rock salt — the kind used for old-fashioned ice cream churners — as a bed for these oysters because it keeps the shells from tipping and sliding around in the pan and on the plates. Rock salt is sold at many supermarkets, but kosher salt is a good substitute. At the restaurant, Stitt makes this recipe with local Apalachicola oysters, though he also likes the flavor of East Coast varieties such as Blue Point, Pemaquid, and Malpeque, so feel free to use your favorite.

The beans need to soak in water overnight, so start this recipe at least a day ahead.

For a special touch, serve a fresh tomato chutney (recipe follows) alongside.

Can be prepared in 45 minutes or less.

These unusual and delicious gnocchi are baked rather than boiled. To make them, the chef at L'Etoile in Madison, Wisconsin, mixes mashed parsnips with a classic French dough, known as choux paste, made of eggs, butter and flour.