Roast

Most turkey breasts are sold with the bone and skin still attached. Another option is to ask your butcher to bone it for you — the weight of the turkey breast without the bone should be 4 to 5 pounds.

Adobo — a paste made with chiles, spices, and vinegar or sometimes citrus juice — is a flavoring agent found throughout the Spanish-speaking world. This variation with paprika and rosemary serves as the seasoning rub for the meat.

For this recipe we used what the butcher calls the first cut or brisket cut of the veal breast — it's the thicker, upper portion.

Great served warm or at room temperature.

For optimum browning, roast this dish in the upper third of your oven.

The term tataki refers to beef or fish that is seared, then chilled, marinated and thinly sliced. This ginger beef version is served with traditional tataki accompaniments—grated daikon (white radish) and ginger, chopped green onions, and a great dipping sauce.

The cod here is basically pan-roasted. If you want to increase the recipe, simply roast two one-pound pieces. To serve, cut the cod in half with a very sharp knife that will go through the bacon and the cod. Serve this with a lovely, buttery Chardonnay.

For the prettiest parfaits, look for the reddest rhubarb possible at the supermarket or farmers market.

Offer a hearty Cabernet Sauvignon with this impressive prime rib.

The sweet and spicy sauce is a perfect complement to pork.