Broil

Buttered steamed broccoli and carrots are great with this ultimate comfort food; end with grapes and cookies.

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

This recipe can be prepared in 45 minutes or less.

"At the Charleston Grill in Charleston, South Carolina, we were overwhelmed by how delicious the grits were," write Neil and Judy Kleinman of Pasadena, California. "This spectacular side dish was made with goat cheese and sun-dried tomatoes, and was served in a small skillet."

Begin making this one day ahead. To soften the ice cream uniformly, place the container (lid removed) in the microwave and heat for ten-second intervals on medium power.

This bright, piquant sauce is also delicious spooned over sautéed chicken, fish, or steak. This recipe is an accompaniment for Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce.

This is exactly the kind of dish that conjures up visions of Greeks spit-roasting lamb on rocky hills above the sea, and basting it with branches of thyme dipped in olive oil. (Which is not a bad recipe itself, especially if you have the rocky hills and sea.)

Adrienne Herman of Rancho Palos Verdes, California, writes: "I recently enjoyed a terrific meal at the Eiffel Tower restaurant at Paris Las Vegas. The highlight was the crème brûlée, which I would love to re-create at home."

Roasted green chilies add spice to this do-ahead dish, which happens to be a great way to use up leftover chicken.

Coquilles St.-Jacques Active time: 30 min Start to finish: 1 hr

This is a dish you might be served in a café in the Middle East. It's simple and flavorful and makes a quick dinner; it's also great for a picnic.

At Geronimo, located on eclectic Canyon Road in Santa Fe, this is served with a mixed green salad and roasted corn on the cob. The idea here is to dip the lobster meat into the spicy vinaigrette.

This frittata makes a perfect brunch or lunch — it works especially well for a picnic. And on a steamy summer night, it may be all you need for dinner. Adding a green salad and a nice piece of bread is an easy way to round out the plate.

Couscous is frequently thought of as a grain, but it's actually a pasta. This is more apparent in rounds of toasted Israeli couscous, which are larger and chewier than the familiar Moroccan kind. Try this dish with chicken or fish.

Offer a plum-tomato salad with the sandwiches. Round out the meal with sliced strawberries drizzled with crème de cassis.

When choosing a steak, look for meat with good marbling (fat that runs throughout). This keeps the meat from shrinking and drying as it cooks.