Bon Appétit

This version of the French classic has only raw vegetables.

The new stir-fry oil accented with garlic, ginger and sesame is a terrific way to season main courses. Use fresh vegetables (the cut-up ones at the salad bar work well) or frozen. Rice and watercress salad are fine accompaniments. Drizzle sliced fresh mango and pineapple with honey for a suitable finish.

Purchased tabbouleh spooned onto whole romaine lettuce leaves is ideal with these Mediterranean-inspired sandwiches. Follow with baklava and fresh grapes.

A tangy sauce turns one of the classic spring vegetables into a lovely first course.

It is very easy to overcook pork chops. In this recipe,you can first sauté them until brown and then add a little broth to maintain their moisture. Open a bottle of Gamay Beaujolais to have with dinner.

For extra eye appeal, use tricolor pasta in this fresh-from-the-garden salad.

It's almost as quick to make the citrus-herb glaze that coats the chicken as it is to open a bottle of barbecue sauce-and the glaze has a far more interesting taste. Pour a Chardonnay or Sauvignon Blanc for the grown-ups; the kids should have lemonade. Finish up with watermelon and brownies. Can be prepared in 45 minutes or less.

A stylish dinner party dish with a bonus: Much of the prep work can be done a day ahead. At the store, have the butcher bone and trim all of the fat and membrane from a 4 3/4-pound center-cut veal rib roast, resulting in a 3-pound oblong boneless veal loin.

A delicious twist on clam chowder, this hearty winter soup is full of tender scallops and smoky bacon.

This tart is a snap to put together, thanks to purchased puff pastry. The square shape is something different for the summer table.

Offer with crusty French bread and you have a satisfying summer supper. The creamy dressing is lower-fat version, using half yogurt and half mayonnaise.

Peaches are accented with honey in this fabulous home-style dessert. It's delicate, so slide a ten-inch-diameter tart pan bottom or the bottom of a ten-inch-diameter springform pan under the free-form tart to support it and make it easy to transfer.