Chive

Made in minutes and very festive. Pour a chilled dry white wine.

Active time: 15 min Start to finish: 2 1/4 hr In addition to being a great complement to the poached salmon, this mayonnaise is a good pair with shrimp, veal, or poached chicken breasts.

A sophisticated yet simple dip that is wonderful with toast triangles, crackers or some assorted raw vegetables.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less. If fingerling potatoes are not available, small red potatoes, halved, may be substituted.

Phyllo-wrapped goat cheese gives this salad served at Un Grand Café in Chicago, Illinois, an elegant touch.

This soup has the classic flavors of a baked potato topped with sour cream and chives. It would be perfect as a starter to a meal of steak and salad, or terrific teamed with crusty bread for lunch.

Active time: 15 min Start to finish: 30 min

Lobster and truffle oil give this dish the true stamp of indulgence.

Active time: 15 min Start to finish: 30 min

A creamy sauce and a trio of caviars are the "dream" of this party dish. Buy the quality and quantity of caviar that fit your budget.

Can be prepared in 45 minutes or less.

Fresh strawberries and cookies from the bakery round out the meal nicely. Pour a dry white wine or iced tea. Can be prepared in 45 minutes or less.

A simple lemon and oil dressing-which works with just about any fresh vegetable-turns some of your garden's finest into a light summer pasta salad. Serve it in lettuce cups for a nice presentation.

Aioli, the garlicky Provençal mayonnaise, is accented with chives and Dijon mustard.

Stitt likes to use rock salt — the kind used for old-fashioned ice cream churners — as a bed for these oysters because it keeps the shells from tipping and sliding around in the pan and on the plates. Rock salt is sold at many supermarkets, but kosher salt is a good substitute. At the restaurant, Stitt makes this recipe with local Apalachicola oysters, though he also likes the flavor of East Coast varieties such as Blue Point, Pemaquid, and Malpeque, so feel free to use your favorite.

This is delicious as an accompaniment to cooked shellfish and many white-fleshed fish.