Roast

The colorful salad makes a delightful first course, or it can be enjoyed as a side dish with grilled London broil.

Can be prepared in 45 minutes or less.

"Years ago, I was working on a client at my hair salon when we realized that our conversations always led to food," writes Sandy Ercolano of Ridgewood, New Jersey. "She happened to be taking classes at a local cooking school and suggested that I come along. After one class, I was hooked. Now, in addition to running the salon, I’m an instructor at that same school." In this recipe the steak is broiled, but you can also grill it on your barbecue (over a medium-hot fire).

Le Cirque's elegant take on roast chicken.

Accompany this dish with sautéed greens. Pour a Merlot alongside.

Begin marinating the beef at least eight hours before roasting. Serve this with corn bread.

Active time: 1 hr Start to finish: 1 day

In most of France, turkey with chestnuts has become a standard Christmas dish, but in the southwest, goose is preferred.

Brining the turkey in the refrigerator for two days ensures an incredibly moist result. We do not recommend stuffing brined turkeys because the brine can make the stuffing too salty. A do-ahead gravy base eliminates last-minute stirring and thickening. Look for fresh bay leaves in the produce section.

This recipe can be prepared in 45 minutes or less.

Roasted red potatoes and a spinach salad would make good accompaniments.

(BEEF AND SAUSAGE ROLL WITH PROSCIUTTO, PROVOLONE, SPINACH AND EGGS) At one time very little meat was eaten in this region. When it was, humbler cuts were transformed by long cooking into delicious stews or combined with other ingredients to make meatballs or a meat roll such as this one. It is good hot, at room temperature or even cold. Leftovers are great in sandwiches. Serve with the Mixed Salad and some bread.