Broil

If fresh figs aren't available, dried black Mission figs can be substituted here; look for ones that are soft and moist. What to drink: Crisp Pinot Grigio pairs nicely with the entire meal.

An ode to New York City's Greek populace, this modern rendition of a classic was inspired by a dish we enjoyed at the Manhattan taverna Snack.

George Kelso of Edinburgh, Scotland, writes: "Although I grew up in Scotland and spent my early years as a chef here, I didn't start specializing in Scottish food until much later in my career. After working in London and at various restaurants in England, I returned to Scotland in 1988 to become chef at Ardsheal House in Argyll, where I started cooking exclusively with Scottish ingredients. We grew our own fruits, vegetables, and herbs, and even raised our own hens and ducks. That experience inspired the kind of cooking I do today at Haldanes, where I'm chef and owner. I keep the food preparation simple and use the freshest produce. That's why I use local suppliers as much as possible." This easy version of the classic egg yolk and wine sauce is made with mayonnaise and toasted peppercorns. It works well on meats, poultry, fish, and even sandwiches. Here, it ups the ante on vegetables.

This recipe was created to accompany Grilled Hoisin-Marinated Butterflied Leg of Lamb .

This recipe can be prepared in 45 minutes or less.

Despite many Asian ingredients in this dish, the end result only slightly reflects their presence. Rice and asparagus make good side dishes.

A specialty of chef Eileen Joyce. This is as deliciously simple as fresh fish gets.

Mint, orange peel, cinnamon and raisins give this dish the distinctive flair of North African cooking, which has become so popular. Couscous with minced green onions would be a delicious accompaniment.

Serve these with a couple of tall, cold beers.

The contrast of textures and flavors—crunchy pine nuts, creamy goat cheese, acidic tomatoes, and spicy arugula—adds complexity to this simple salad. It makes a great side dish to steak or chicken or a light lunch for two.

These layered desserts are a pure flight of fancy. Inspired by the Italian dish lasagna, they use a traditional Peruvian fruit and cheese combo and add the very French technique of brûléeing sugar to create a brittle caramel. Villaran tops them with a caramel crown for a dramatic presentation, but they are just as delicious with nothing more than a drizzle of strawberry sauce.

Putting this moist pudding under the broiler for a few minutes allows the brown sugar topping to melt into a sweet syrup.

Melanie Riggs of Jackson, Mississippi, writes: "Last winter, I visited some friends in Minnesota. We had a fabulous meal at Redstone American Grill in Minnetonka, where I ordered an amazing steak with a blue- cheese-flavored crust." The Japanese-style breadcrumbs known as panko give the steaks a light, crispy crust.

A crowd-pleasing dessert that pairs creamy orange custard with tart blackberry puree.

The sweet figs and tangy Gorgonzola are perfect partners in this unique and delicious take on a popular hors d'oeuvre.

Have more French bread on hand to serve with this colorful main course. A dry white wine is a good match.