Roast

The lamb that we buy today hardly requires a typical English mint sauce (the puckery flavor was originally designed to cut through the stronger taste of mutton), but the combination is by now a traditional and still-welcome one. Buttered carrots and a watercress salad would complement the lamb nicely. Uncork a full-bodied Cabernet Sauvignon or red Bordeaux.

Use a blended Canadian whisky (purchased legally, of course). It is slightly sweet and will help balance the peppery sauce that naps the roasted beef tenderloin. Team the beef with some roasted potatoes, sautéed spinach and a favorite bottle of Pinot Noir.

Can be prepared in 45 minutes or less.

A classic lamb preparation from the Temple House in Ballymote, Ireland. Mint adds a nice touch to the puree.

Can be prepared in 45 minutes or less.

Serve this flavorful roast with its rich mushroom gravy, the mashed potatoes here and sautéed carrots. A fruity Zinfandel would make a good wine choice.

These superb tacos are from chef Alex Castro at the Old Mexico Grill in Santa Fe.

This dish can be made ahead and reheated.

Can be prepared in 45 minutes or less.

(Roti de Cuisse de Sanglier) Serve a hearty Gigondas or St. Joseph with this sumptuous dish.

"During my first trip west of the Mississippi, I had dinner at an extraordinary restaurant called The Fort, in Morrison, Colorado," says Marcia Walsh of Westford, Massachusetts. "I enjoyed both the ambience and the food, especially the rib roast." The vegetable-herb coating gives the roast extra flavor. This is an easy holiday entrée.

Ask the butcher to bone, skin and butterfly the turkey breast. You will also need some cheesecloth (available in most supermarkets) for wrapping the roulade before cooking.