Rosemary

Willinger uses a mechanical meat spit (called a girarrosto or spiedo) in her fireplace to make this dish. We found the meat just as delicious cooked in the oven.

(BRACIOLE DI VITELLO AL ROSMARINO) Romagna is famous for its grilled foods, and the aroma of meats sizzling over a wood fire is common in the countryside. Try this with a local dry red wine such as Sangiovese di Romagna or Gutturnio.

For this recipe, David Pasternack uses "unrefined" sea salt, which has no additives such as iodine or those that prevent caking, so these salts are often moist. He also told us we could coat the fish with an additive-free kosher salt. It worked nicely but required more egg whites (6 total).

In this dish, the richness of the venison is balanced by the sweet-tart fruit compote.

Clyde's Restaurant Group owns several successful restaurants in the Washington, D.C., area. Tom Meyer, head of restaurant development, is especially fond of this popular dish, served with mashed potatoes at Clyde's of Chevy Chase. If you can't find broccoli rabe (an Italian green), collard greens, Swiss chard or mustard greens will work well also.

Active time: 15 min Start to finish: 1 1/4 hr

A little bit of feta cheese goes a long way in the tangy marinade for this dish.

Ami Askins of San Diego, California tried a garlicky dipping oil at Grappa in Park City, Utah. And although bottles of the oil are sold at the restaurant, she'd like to be able to make it fresh at home. Try this versatile dipping oil with bite-size pieces of your favorite breads — or drizzled over sliced tomatoes.

Try this rich sauce over pasta or over the <a></a> Parmesan Polenta Squares

I like to serve these colorful peppers, drizzled with extra-virgin olive oil, as part of an antipasto platter. Active time: 2 hr Start to finish: 3 hr (plus 1 week for flavors to develop)

On the island of Corsica, whole fish is simply baked or grilled for maximum flavor. Local cooks often use mountain trout, sea bream, grouper or mullet, but you can use sea trout, lingcod or sea bass with good results.

Great with egg noodles or mashed potatoes.

Serve these atop rice, and offer cherry tomatoes tossed with ranch dressing on the side. Purchased peach tarts wrap it up.

A delicious entrée from L'Apogée.