1. 3 tablespoons plus 2 teaspoons vegetable oil
2. 2 tablespoons sherry vinegar
3. 1 teaspoon Thai red curry paste or Asian chili paste
4. 1 teaspoon soy sauce
5. 1 teaspoon Dijon mustard
6. Salt and freshly ground pepper
7. Four skinless 6-ounce salmon fillets
8. 1 bunch of watercress (6 ounces), large stems discarded
9. 1/2 cup mung bean sprouts
10. 1 tablespoon chopped mint
11. 1 tablespoon chopped cilantro
12. 1 tablespoon chopped roasted peanuts

1. Preheat the oven to 400°. In a small bowl, mix 3 tablespoons of the oil with the vinegar, curry paste, soy sauce and mustard and season with salt and pepper.
2. 
   
3. Set a large ovenproof skillet over high heat. Heat the remaining 2 teaspoons of oil in the skillet. Add the salmon fillets, skinned side up, season with salt and pepper and cook until browned on the bottom, about 3 minutes. Turn the fillets. Transfer the skillet to the oven and bake for about 5 minutes, or until just cooked through. Transfer the salmon to a platter and let cool to warm, then break it up into chunks.
4. 
   
5. Meanwhile, in a large bowl, toss the watercress with the bean sprouts, mint, cilantro and peanuts. Add 5 tablespoons of the dressing and toss to coat. Mound the salad on plates and top with the salmon. Dab the remaining dressing on the salmon and serve.

1. 1 cup finely diced ripe pineapple
2. 4 garlic cloves, minced
3. 2 dried red chiles, seeded and finely chopped
4. 1 teaspoon minced fresh ginger
5. Two 1 1/2-pound racks of pork baby back ribs
6. Salt and freshly ground pepper

1. Preheat the oven to 400°. In a small bowl, combine the pineapple, garlic, chiles and ginger. Set the racks in a small roasting pan, meaty side up, and season generously with salt and pepper. Spoon half of the pineapple mixture over each rack of ribs, spreading it evenly. Pour 1/2 cup of water into the pan, cover tightly with foil and roast for 30 minutes. Remove the pan from the oven and increase the temperature to 500°.
2. 
   
3. Uncover the ribs and baste them with the pan juices. Roast them on the top rack of the oven for 15 minutes, rotating the pan and basting every 5 minutes with the pan juices, until nicely glazed on top. Let the ribs rest for 10 minutes, then cut down between them and serve.

For the Aioli:

Stir together saffron and water in a small bowl until saffron begins to dissolve (threads will still be intact). Transfer saffron mixture to a food processor along with remaining ingredients except oil, then pulse until combined. With motor running, add oil in a thin, steady stream until aïoli is thickened and emulsified. Transfer to a bowl and chill, covered, until ready to use.

Bring 6 cups water with wine, onion, bay leaves, peppercorns, thyme, and salt to a boil in a deep 12-inch skillet, covered, over moderate heat, then reduce heat and simmer 10 minutes. Add halibut (liquid should barely cover fish; if not, add more water) and poach at a bare simmer, uncovered, until opaque and just cooked through, about 6 minutes.

Transfer fish to a plate with a slotted spatula. Peel off and discard skin, then transfer fish to a platter or individual plates with slotted spatula. Serve warm or at room temperature, with aïoli.

1. 1/2 cup chicken stock or canned low-sodium broth
2. 2 tablespoons soy sauce
3. 1 tablespoon dry sherry
4. 1 1/2 tablespoons ketchup
5. 1 tablespoon sugar
6. 1 1/2 teaspoons asian hot sauce (sriracha)
   
7. 1 teaspoon rice vinegar or distilled white vinegar
8. 2 teaspoons cornstarch
9. 1 pound pork tenderloin, thinly sliced crosswise
10. Salt
11. 1/4 cup peanut oil
12. 1 tablespoon minced fresh ginger
13. 1 large garlic clove, minced
14. 3/4 pound mixed wild mushrooms, such as oyster and shiitake, stemmed and thickly sliced
15. 4 large scallions, cut into 1-inch lengths

1. In a small bowl, whisk the stock with the soy sauce, dry sherry, ketchup, sugar, asian hot sauce, vinegar and 1 teaspoon of the cornstarch. In another medium bowl, season the pork with salt and toss with the remaining 1 teaspoon of cornstarch.
2. 
   
3. In a large nonstick skillet, heat 2 tablespoons of the peanut oil until shimmering. Add the pork in a single layer and fry over high heat, undisturbed, until nearly cooked but still pink in the center, about 1 1/2 minutes. Add the ginger and garlic and cook, stirring, just until fragrant, about 1 minute. Transfer the pork to a plate.
4. 
   
5. Add the remaining 2 tablespoons of peanut oil to the skillet and heat until just smoking. Add the mushrooms and scallions, season with salt and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Return the pork and any accumulated juices to the skillet and toss with the mushrooms and scallions. Stir the sauce, add it to the skillet and bring to a boil. Cook until thickened, about 30 seconds. Serve at once.

1. 4 medium leeks, white and tender green parts only, halved lengthwise 
2. 1 pound fingerling or baby Yukon Gold potatoes, halved lengthwise
3. 1/4 cup plus 2 tablespoons extra-virgin olive oil
4. Salt and freshly ground pepper
5. 2 tablespoons red wine vinegar
6. 1 tablespoon plus 1 teaspoon whole-grain mustard
7. 2 teaspoons chopped drained capers
8. 2 cups mixed baby greens
9. 4 hard-cooked eggs, quartered or thickly sliced

1. Preheat the oven to 425°. On a large rimmed baking sheet, toss the leeks and potatoes with 2 tablespoons of olive oil; season with salt and pepper.  Arrange the leeks and potatoes on the baking sheet, cut side down, and roast them on the bottom rack of the oven for 20 minutes, or until the leeks are lightly browned and tender. Transfer the leeks to a work surface and cut them crosswise into 2-inch lengths. Continue to roast the potatoes for about 10 minutes longer, or until they are browned and tender.
2. 
   
3. In a small bowl, whisk the remaining 1/4 cup of olive oil with the red wine vinegar, mustard and capers and season the vinaigrette with salt and pepper. In a medium bowl, toss the greens with 1 tablespoon of the vinaigrette and arrange on 4 plates. Put the leeks and potatoes in the bowl and toss with all but 2 tablespoons of the vinaigrette. Arrange the leeks and potatoes on the greens. Garnish the salads with the eggs, drizzle the remaining vinaigrette on top and serve.

1. Olive oil spray
2. 1 1/2 cups wild rice
3. 3 cups water
4. 3 plum tomatoes, halved and seeded
5. 4 Portobello mushrooms, stems discarded (3/4 pound)
6. Salt and freshly ground pepper
7. 2 tablespoons extra-virgin olive oil
8. 2 medium sweet onions, thinly sliced
9. Pinch of cinnamon
10. 2 teaspoons garam masala
11. 1/4 cup golden raisins
12. 1/4 cup chopped dried apricots
13. 1/4 cup finely chopped flat-leaf parsley
14. 10 sheets phyllo dough, plus extra in case of tearing (1/2 pound), thawed if frozen
15. 4 large eggs, beaten
16. 1/4 cup almonds, toasted and coarsely chopped

1. Preheat the oven to 350°. Spray a 9-inch springform cake pan generously with olive oil. In a medium saucepan, cover the rice with the water and bring to a boil. Cover and cook over low heat until the rice is barely tender and just cooked through, about 30 minutes. Drain well.
2. 
   
3. On a large nonstick baking sheet, arrange the tomatoes, cut side down, and the Portobellos, stemmed side down. Season the tomatoes and mushrooms generously with salt and pepper and bake until tender, about 30 minutes. When the vegetables are cool enough to handle, peel the tomatoes and thinly slice the mushrooms.
4. Heat the olive oil in a medium enameled cast-iron casserole. Add the onions, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes. Uncover and cook over moderately high heat, stirring frequently, until the onions are browned, about 10 minutes longer. Add the cinnamon and garam masala and cook, stirring, until fragrant, about 2 minutes. Remove from the heat. Add the cooked rice, raisins and dried apricots and season with salt and pepper. Stir in half of the sliced Portobellos and 1 tablespoon of the chopped parsley.
5. 
   
6. Layer 5 sheets of the phyllo dough on a work surface, turning each successive one a quarter turn so that the stack forms a large round. Spray the top layer with olive oil and sprinkle with 1 tablespoon of the parsley. Repeat with the 5 remaining phyllo sheets, spraying the last sheet with olive oil. Fit the phyllo stack into the prepared cake pan, pressing it into the corners. Scatter 1 tablespoon of the parsley over the bottom. Gently pack the rice mixture into the cake pan and smooth the surface with the back of a spoon. Top the rice mixture with the remaining Portobellos and the tomatoes. Pour the beaten eggs evenly over the tomatoes. Sprinkle the torte with the chopped almonds and the remaining 1 tablespoon of chopped parsley. Using kitchen scissors or a sharp knife, trim the phyllo overhang to about 1/4 inch.
7. 
   
8. Bake the rice torte on the bottom rack of the oven for about 1 hour, or until the phyllo is deep golden and the filling is set in the middle. Let the rice torte cool in the pan for 10 minutes, then carefully remove the ring and slide the torte onto a large serving plate. Cut into wedges and serve.

1. Two 2 1/4 pounds guinea hens or 2 small chickens
2. Salt and freshly ground pepper
3. 1/2 lemon, cut into 8 pieces
4. 1/2 stick unsalted butter, softened
5. 1/2 cup water
6. 4 small garlic cloves
7. 2 plump pitted Medjool dates
8. 1/2 cup Pinot Noir
9. 1/2 teaspoon cumin seeds
10. 1 tablespoon minced chives
11. 1/2 teaspoon chopped thyme
12. 1/2 cup chicken stock
13. 2 teaspoons fresh lemon juice

1. Preheat the oven to 400°. Fold the guinea hen wing tips under the wings. Season the hen cavities with salt and pepper and tuck 4 pieces of lemon inside each one. Tie the legs together with kitchen string. Transfer the hens to a medium roasting pan, breasts up. Rub 1 tablespoon of butter all over each guinea hen and season generously with salt and pepper. Pour the water into the roasting pan, add the garlic and dates and roast for 30 minutes.
2. Reduce the oven temperature to 350°. Add the Pinot Noir to the roasting pan and roast the hens for about 50 minutes longer, or until the skin is richly browned and crisp and the breasts are just done. Remove the hens from the oven and increase the oven temperature to 400°.
3. 
   
4. Meanwhile, in a small dry skillet, toast the cumin seeds over moderately high heat until fragrant, about 30 seconds. Transfer the cumin to a mortar and let cool. With a pestle, grind the seeds to a powder. Add the chives, thyme and the remaining 2 tablespoons of butter and stir to blend. Season the cumin butter with salt and pepper.
5. 
   
6. Discard the strings. Transfer the hens to a carving board. Using a sharp knife, cut the legs off the hens at the thigh joint. Return the legs to the roasting pan, skin side up and roast for 10 minutes longer, or until they are cooked through, then transfer to the carving board.
7. 
   
8. Set the roasting pan over 2 burners. Add the stock and simmer over moderately high heat, stirring to scrape up any browned bits stuck to the bottom of the pan. Simmer for 1 minute. Strain the juices through a coarse sieve set over a small saucepan. Using a rubber spatula, press the soft garlic and dates through the sieve; scrape the puree from the bottom of the sieve and add to the saucepan. Pour in any accumulated juices from the birds; bring to a simmer, whisking until smooth. Remove from the heat and whisk in the reserved cumin butter and the lemon juice. Season with salt and pepper. Thickly slice the breasts and separate the drumsticks from the thighs. Serve with the sauce.

1. 1 cup coarse dry bread crumbs
2. 1/2 cup chopped flat-leaf parsley
3. 1/2 cup shredded Italian Fontina cheese (3 ounces)
4. 1/4 cup green olives, pitted and chopped (1 1/2 ounces)
5. 1/4 cup freshly grated Parmesan cheese (3/4 ounce)
6. 3 tablespoons olive oil
7. 1 tablespoon plus 2 teaspoons finely chopped thyme
8. One 2-pound flank steak
9. 5 ounces thinly sliced prosciutto
10. 1 cup basil leaves
11. 2 teaspoons kosher salt
12. 2 teaspoons minced garlic
13. 1 teaspoon freshly ground pepper

1. Light a hot fire in a grill or preheat the oven to 350°. In a large bowl, combine the bread crumbs with the parsley, Fontina, olives, Parmesan, 2 tablespoons of olive oil and 1 tablespoon of thyme.
2. Lay the steak on a work surface with a short edge facing you. Press one hand flat on the meat to steady it. Using a long, sharp knife, make a horizontal cut in a long side of the steak to within 1/2 inch of the opposite edge. Open the flank steak like a book.
3. 
   
4. Cover the cut side of the steak with the prosciutto slices, then top with a layer of basil leaves. Spread the bread crumb mixture on top. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.
5. 
   
6. In a small bowl, combine the remaining 1 tablespoon of olive oil and 2 teaspoons of thyme with the salt, garlic and pepper. Rub this mixture all over the rolled steak.
7. 
   
8. Bank the coals to one side of the grill or turn off one side of the grill. Grill the steak over high heat until browned all over, 8 to 10 minutes; turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant thermometer registers 120° to 125° for medium rare. Alternatively, heat a large ovenproof skillet. Add the rolled steak and cook over moderately high heat until browned all over, 8 to 10 minutes. Transfer the skillet to the oven and roast the steak for 20 to 30 minutes, or until an instant thermometer registers 120° to 125° for medium rare. Transfer the rolled steak to a carving board, cover loosely with foil and let rest for 10 minutes. Discard the strings and slice the steak crosswise 1/2 inch thick. Serve.

1. 3/4 pound hot Italian sausage, casings removed
2. 1 2/3 cups drained and rinsed canned pinto beans (one 15-ounce can)
3. 1/4 teaspoon salt
4. 1/2 pound Monterey jack or cheddar, shredded (about 2 cups)
5. 1 tomato, chopped
6. 2 tablespoons lime juice (from about 1 lime)
7. 1 red onion, chopped
8. 4 9-inch flour tortillas
9. Lime wedges, for serving

1. Heat the oven to 350°. In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes. Remove.
2. 
   
3. Pour off all but 1 tablespoon fat from the pan and reduce the heat to low. Add the beans and salt and cook, mashing the beans with the back of a wooden spoon, until heated through, 2 to 3 minutes. Most of the beans should be broken up, but don't mash them to a puree. Remove from the heat and stir in the sausage, half of the cheese, the tomato, lime juice, and onion.
4. 
   
5. Spread one quarter of the bean mixture in a line just below the center of each tortilla. Put the remaining cheese on top of the beans. Roll up the burritos and put them seam-side down in a small baking dish. Bake until the cheese is melted and the filling is hot, about 15 minutes. If the tops begin to brown too much, cover loosely with a sheet of aluminum foil. Serve the burritos with lime wedges.

1. 1 cup flat-leaf parsley leaves
2. 1/4 cup snipped chives
3. 2 tablespoons tarragon leaves
4. 1/2 cup plus 2 tablespoons extra-virgin olive oil
5. Salt and freshly ground pepper
6. 1 1/2 pounds mixed small yellow squash and zucchini, halved lengthwise and cut into 1-inch pieces
7. 1 teaspoon chopped thyme
8. 2 slices of prosciutto (1 ounce), cut into thin ribbons
9. 12 jumbo scallops (about 1 1/4 pounds)
10. 1/2 cup loosely packed Parmesan shavings (1/2 ounce)

1. In a blender or a mini processor, chop the parsley, chives and tarragon. With the machine on, pour in 1/2 cup of the olive oil and blend until fairly smooth. Season the sauce with salt and pepper.
2. 
   
3. In a large skillet, heat 1 tablespoon of the olive oil until shimmering. Add the squash and zucchini and cook over high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the thyme and 2 tablespoons of the herb sauce; season with salt and pepper. Add the prosciutto and keep warm.
4. 
   
5. In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the scallops with salt and pepper and add them to the skillet. Cook over high heat, turning once, until golden brown and just barely opaque throughout, about 5 minutes. Add 1 tablespoon of the herb sauce and stir to coat.
6. 
   
7. Spoon the squash onto plates and top with the scallops. Drizzle with the remaining herb sauce, garnish with the Parmesan shavings and serve.

1. 3/4 cup ruby port
2. 1/3 cup dried figs, stemmed and chopped (2 ounces)
3. 2 tablespoons light brown sugar
4. 2 tablespoons balsamic vinegar
5. 1 large rosemary sprig
6. Salt and freshly ground pepper
7. 1 1/2 cups fresh cranberries (6 ounces)
8. 1/3 cup granulated sugar
9. Six 6-ounce boneless duck breasts

1. In a medium saucepan, combine the port with the chopped figs, brown sugar, balsamic vinegar and rosemary sprig and season with salt and pepper. Bring to a boil, then reduce the heat to low and simmer until slightly reduced, about 10 minutes. 
2. 
   
3. Stir the cranberries and granulated sugar into the figs. Cook the chutney over moderate heat, stirring occasionally, until the cranberries soften, 6 to 8 minutes. Discard the rosemary and transfer the chutney to a bowl. 
4. 
   
5. Meanwhile, warm a large, heavy skillet over moderate heat until the pan is very hot but not smoking. Season the duck breasts with salt and pepper and add them, skin side down, to the skillet. Cook until the skin is deeply browned and the fat is rendered, about 12 minutes. Discard the fat. Turn the duck and cook for 5 to 7 minutes for medium. Transfer the duck breasts to a cutting board and let rest for 5 minutes. 
6. 
   
7. Thinly slice the breasts crosswise and serve with the warm chutney. Remove the duck skin before eating.

1. Ten 8-ounce halibut steaks, cut about 3/4 inch thick
2. 1/4 cup olive oil
3. 2 teaspoons thyme leaves
4. 2 tablespoons unsalted butter, melted
5. 2 tablespoons sake
6. 1 tablespoon mirin
7. 2 teaspoons soy sauce
8. 1 1/2 teaspoons yellow miso
9. 3 pounds sweet potatoes, peeled and cut into 1/2-inch dice
10. Salt and freshly ground pepper
11. 1 1/2 tablespoons fresh lime juice
12. 1/2 cup loosely packed flat-leaf parsley leaves

1. Preheat the oven to 425°. Put the halibut in a large shallow dish and rub the steaks all over with the olive oil and thyme. Let stand at room temperature for 30 minutes.
2. 
   
3. In a large bowl, whisk the melted butter with the sake, mirin, soy sauce and miso until combined. Add the sweet potatoes and toss to coat. Spread the sweet potatoes on a large rimmed nonstick baking sheet and roast them for 35 minutes, turning once, until tender and lightly browned. 
4. 
   
5. Shortly before serving, heat a cast-iron grill pan until almost smoking. Season the halibut steaks with salt and pepper and grill, turning once, until they are just cooked through, about 7 minutes. Toss the sweet potatoes with the lime juice and parsley leaves. Set the halibut steaks on plates and top with the Five-Vegetable Slaw. Spoon the sweet potatoes alongside and serve immediately.

1. 2 tablespoons extra-virgin olive oil
2. Six 1/2-pound New York strip steaks, cut 1 inch thick
3. Salt and freshly ground pepper
4. 1/2 cup minced shallots
5. One 280-gram jar of preserved sliced porcini mushrooms in oil, drained
6. 1/2 cup brandy
7. 1/2 cup chicken stock
8. 1/2 cup crème fraîche
9. 1/4 cup chopped chives

1. Heat 2 large skillets until very hot. Add 1 tablespoon of olive oil to each pan and swirl. Season the steaks with salt and pepper; add 3 to each skillet. Cook over moderately high heat, turning once or twice, for about 8 minutes total for medium-rare meat. Transfer the steaks to a large platter and keep warm. 
2. 
   
3. Pour out all but 1 tablespoon of the fat from each skillet. Add half of the shallots to each skillet and cook over moderate heat, stirring, until slightly softened, about 2 minutes. Add half of the porcini to each skillet and cook, stirring occasionally, until golden, about 2 minutes. Add half of the brandy to each skillet and scrape up any browned bits stuck to the sides and bottoms of the pans. Add half of the stock and crème fraîche to each skillet and simmer until slightly thickened, about 1 minute. 
4. 
   
5. Scrape the sauce from 1 skillet into the other and add any accumulated juices from the steaks. Stir in the chives and season with salt and pepper. Spoon the sauce over the steaks and serve.