Tarragon

This is a handy recipe for families where the kids have less sophisticated tastes than the adults. Without doing more work or cooking something different, you can please everyone. Because this recipe is quick but requires tending to, be sure to finish whatever side dish you're serving first. I like this with plain cracked wheat or rice, or steamed potatoes or broccoli.

Active time: 30 min Start to finish: 1 1/2 hr

Tarragon and mustard may be a classic French combination, but this menu is all American. A domestic Chardonnay, light beer, or fresh lemonade are perfect partners.

Mustard and honey are a combination that's ideal for lamb or tuna steaks. It's a bit too pungent to use for dipping, but the flavor mellows with cooking. Brush the sauce liberally on meat or fish before and during grilling. The recipe makes enough for about 1 1/2 pounds of lamb or fish. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

An old-fashioned and versatile dish. Serve it over split hot biscuits (or toasted English muffins) for brunch or over egg noodles for a comforting simple dinner.

Easy and colorful, this side dish is nice with the lamb.

This easy-to-make dish combines the sweetness of tomatoes with the briny essence of capers.

Make this the centerpiece of an hors d'oeuvre platter that includes crackers, breadsticks, cornichons, and olives.

This recipe calls for a standard glass baking dish, but any oven-to-table dish can be used.

The salad components can be made a day ahead and assembled just before serving.

Serve with: Grilled pattypan squash and crusty French bread.

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