Tarragon

Pecan-studded rice pilaf and sautéed pattypan squash are great with the scallops, and lemon pound cake with sugared berries tops off the meal nicely.

Can be prepared in 45 minutes or less. Not just for afternoon tea, these sandwiches also accompany cocktails well.

A sophisticated main course that's quick and easy to make. Accompany the fish with wild rice pilaf and steamed asparagus.

Watch how to prepare and carve your bird with our streaming video demonstration.

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.

If the excess fat essential to this recipe has been trimmed away from the tail end, ask your butcher for some extra chicken fat, which will be used to help brown and crisp the skin. Uncork a California Pinot Noir. See how to cut up a whole chicken (also called "jointing a chicken") in our streaming technique video.

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

Market tip: All rainbow trout sold in markets are sustainably farm-raised.

Can be prepared in 45 minutes or less.

These bruschette from the cookbook Simple to Spectacular by Jean-Georges Vongerichten and Mark Bittman (Broadway Books), look both simple and beautiful. Each is topped with an array of mushrooms—shiitake, cremini, and chanterelle —that is set off by fresh tarragon. Active time: 30 min Start to finish: 45 min

Serve with: New Zealand Sauvignon Blanc • saffron-scented couscous • glazed baby carrots • mint-chocolate mousse

This recipe was created to accompany Smoked Salmon on Cream Cheese Toasts with Chives . Can be prepared in 45 minutes or less.

The delicate grapeseed oil in the dressing allows all the delicious flavors to come out. Regular vegetable oil can be substituted.

Can be prepared in 45 minutes or less.

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.

Can be prepared in 45 minutes or less but requires additional unattended time.

Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables--and they make wonderful gifts. Once the steeping is completed, these vinegars keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)

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