Bon Appétit

These are just the thing if company's coming on a school night. On the side, add rice, couscous, or orzo tossed with herbs. Try some store-bought sorbet for dessert. Using multicolored grape tomatoes gives the lamb chops extra zip.

This single recipe is a complete Thanksgiving dinner.

Medjool dates work well in this braise, which should be served with enough couscous to soak up the delicious juices.

Start in the morning so mousse has time to chill and granita has time to freeze.

To make fresh whole wheat breadcrumbs, cut off the crust from country-style bread. Tear the bread into two-inch pieces and grind in the food processor until the breadcrumbs resemble very coarse sand.

Because the mushrooms aren't cooked, it's important to use very fresh cèpes in this salad. When shopping, look for firm mushrooms with no dark brown spots.

Cèpes (also known as porcini) are perfect with roast duck. Pair this dinner-partyworthy dish with a New Zealand Pinot Noir.

This thick soup has a texture almost like porridge.

For the best texture, don't overwork the meat mixture and use Parmesan that's ground to a fine powder ( use the processor or the rasp side of a box grater). For more heat, add 1/2 to 3/4 teaspoon dried crushed red pepper to the sauce.

Happy Noodle Restaurant uses local farmraised hybrid striped bass, rated a "Best Choice" by Monterey Bay Aquarium's Seafood Watch guide, for this Thai-inspired dish.

A mixture of maple syrup and brown sugar tames the tang of the cranberries.

For perfect gnocchi, don't work the dough too much and add as little flour as possible. It's okay if the dough is a little sticky.

This quick-and-easy garnish would also make a great cocktail snack.

Spiedini ("skewers" in Italian) refers to this dish at Frasca Food and Wine involving meat, seafood, or vegetables roasted or grilled over a fire. Instead of lamb shoulder, you could buy about 21/2 pounds boneless leg of lamb to trim and cube for the spiedini.