Bon Appétit

What to drink: A red Rhône wine like Châteauneuf-du-Pape or Gigondas, with bold fruit flavors and earthy notes.

If you can't find burrata, substitute fresh whole-milk mozzarella.

If you have trouble finding pea tendrils, pea sprouts (young pea tendrils) work very well with this dish; you'll find them at Asian markets and farmers' markets.

Making spaetzle at home is simple and satisfying. Serve it with buttery mushrooms or pair the naked dumplings with any saucy dish.

Creton
Quebec breakfast at its best, this pâté-like spread is a treat on toast or crackers anytime.

This vegetarian main course is hearty, healthy, and delicious.

Improv: Replace the shrimp with sea scallops and use only poblano chiles.

Slices of succulent pork, a sauce made from the pan juices, sautéed onions and peppers, and cheese add up to the perfect halftime sandwich.

Using purchased pizza dough to make one large calzone saves lots of time. lighten up: For a lower-calorie, lower-fat calzone, use part-skim mozzarella.

The simplicity of this pasta dish lets the escarole shine. Excellent as an entrée or as a first course served before roasted chicken or beef.

When chef Sam Choy doesn't have the time to build an imu, he makes this oven-cooked kalua pig. The dish is often served with sweet potatoes and poi (mashed taro root). It's also great on a sandwich with coleslaw and barbecue sauce.

Poaching fish in olive oil — a popular restaurant technique — is surprisingly easy and well suited to every-night cooking.