Poach

Active time: 1 1/4 hr Start to finish: 2 1/4 hr

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

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

Crisp, freshly cooked shrimp are wrapped in prosciutto slices, then set atop a salad of roasted peppers, garbanzo beans and artichokes tossed with a tangy dressing.

Can be prepared in 45 minutes or less.

The parfaits can be made a day ahead.

Can be prepared in 45 minutes or less.

This recipe calls for 2 tablespoons of cooked beet. Wrap a fresh beet tightly in foil and put it in the oven with the almond cake if you're making this whole menu (if you're not, simply roast the beet in a 325°F oven for 1 hour). You could use canned beets instead, but fresh beets have far more vibrant color and flavor.

The tea adds an elegant complexity to the sauce for the pears, dried apricots, and cherries. Using dried tart cherries instead of Bing cherries helps balance the sweetness.

Artichokes and truffle cream make these poached eggs an elegant brunch dish. If you use porcini (cèpes in French), leave the stems attached but trim the side and bottom of each stem well.

Pack these sandwiches next to an ice pack to keep them cool and fresh as you travel to the picnic.

To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails.

Using the freshest eggs possible is the key to great poached eggs. This dish makes a savory breakfast or, when paired with a salad, a satisfying brunch.

Active time: 25 min Start to finish: 2 1/2 days The USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. Though we prefer the results of chef Laurent Manrique's French method, we've included both options in the procedure.

We enjoyed this dish served at room temperature, but it is also delicious warm.