Gourmet

Heat the pizza stone and prepare the eggplant and other pizza toppings in this recipe while the pizza dough is rising.

This recipe is an accompaniment for Rack of Lamb and Roasted Cabbage with Cauliflower and Date Purées .

Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.

In the past two years, half of our food editors have traveled to Spain, where they tried a variety of croquetas (ham, fish, and vegetable) that left a very positive impression. Serve these potato croquetas with any combination of dried sausage, olives, nuts, and cheese.

Alioli, a very popular Spanish sauce, goes well with almost anything—from grilled meat to vegetables to seafood. Although the authentic version is an emulsion of garlic and oil, eggs are commonly added (especially in restaurants) because they make the sauce less fragile and easier to whip up. We've made ours even easier by using store-bought mayonnaise. This recipe is an accompaniment for Potato Croquetas .

This dish — the result of a conversation between two food editors who had just returned from opposite parts of the country — almost made itself. Paul Grimes came back from Charleston talking about the creamy stone-ground grits, shrimp, and collard greens of chef Kevin Johnson at Anson, and Kemp Minifie returned from Seattle to tell us about the scallops over braised cabbage with foie gras vinaigrette that Johnathan Sundstrom serves at Lark. We loved the idea of both dishes so much, we met somewhere in between, with this simpler recipe.

A slightly firm, mellow triple-crème, Mt. Tam cheese softens into this stew but doesn't melt. We like to add a little extra Sherry just before serving.

If you have to buy more than the amount of ground lamb needed for this recipe, use the leftover meat to make a juicy lamb burger a day or two later.

We highly recommend using French green lentils for this recipe because they become tender without falling apart.