Bon Appétit

Because the veal shanks are so impressive, Lidia likes to bring the veal (still on the bone) to the table for guests to admire. She then takes the meat back into the kitchen, carves it, and serves it family-style.

The glaze adds just the right sweet-hot note to this interesting mix of vegetables. Try the roasted veggies with pork chops or chicken.

The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.

In this delicious dessert, tender spice cake is layered with maple-sugar frosting, candied pecans, and a salty-sweet caramel sauce

The brisket and short ribs are simmered, then roasted, which makes the meat tender on the inside and crusty and brown on the outside. The celery root, rutabagas, and potatoes are cooked in the leftover broth from the meats, which results in a wonderfully rich, flavorful mash.

Save some of the brine that the olives are packed in—adding a dash or two at the end of cooking is a quick and easy way to bump up flavor.

Fresh figs should look plump and unbruised; ripe ones will give when pressed gently. Loosely covered and stored in a single layer, they'll keep for a few days in the fridge.

For ideas on what to serve with the macaroni and cheese, see "On the Side."

To make the sourdough croutons, toss 3 1/2 cups 1-inch cubes crustless sourdough bread with 2 tablespoons olive oil. Spread the bread cubes on a heavy-duty rimmed baking sheet and bake at 400°F for 20 to 25 minutes.

Bulgur can be found at natural foods stores.

To serve cleanly cut cheesecake bars, dip a sharp knife into a tall glass of hot water. Wipe the knife dry with a thick kitchen towel, then cut the bars in the pan. Repeat dipping the knife and wiping it every few cuts. (This works for slicing cheesecake, too.)