Sear

The inspiration for this entrée comes from the Bengal delta, where fish is the food of choice. The area is also known for its use of nigella (black onion) seeds and fenugreek seeds, which are sold at Indian markets.

Involtini di Manzo Active time: 45 min Start to finish: 45 min

The artichoke puree has a nice tarragon flavor that is a lovely complement to the beef. Use the remaining puree as a dip for crudités or pita bread.

"Since we live in a town where there are plenty of apple orchards, my husband and I enjoy developing new dishes that include apples," says Lidian Long of Tehachapi, California. "We particularly like this recipe—he loves its curry flavor, and I appreciate its simplicity."

Hearty and delicious fare from Byron's in London, England.

This delicate savory version of the frothy dessert sauce is a lovely accompaniment to almost every kind of fish. Market tip: Farmed bay scallops are the most sustainable choice; if not available, choose wild-caught Atlantic sea scallops.

Serve this with the Mushroom Flatbreads or on its own.

Seared beef tenderloin with Mustard-Horseradish sauce. Guests place the beef atop baguette slices to make miniature open-face sandwiches.

Stew made with lamb may be known as the national dish, but beef is actually the most popular meat today. It turns up everywhere, including Tinakilly House in Rathnew, Ireland, where they offer this lovely dish. It's served with Champ (Green Onion Mashed Potatoes).

The chef serves this salmon over a salad of romaine hearts, artichoke hearts, radishes, green beans, cucumber, potatoes, celery, scallion, olives, tomatoes, and basil with a dressing of lime juice and olive oil.

(Garlic Roast Beef) My husband's Aunt Enza has played an important role in my life as a born-again Tuscan. We often dine at her home on Sundays for a traditional family lunch. The main course is usually what Enza calls magro, which can actually mean meatless but in Enza's lexicon signifies merely a lean or fatless choice cut of beef, sliced thin, lightly sauced with meat juices, and topped with golden brown cloves of garlic. Because Italian home cooks in cities rarely had ovens until the postwar period, meats were often cooked on top of the stove, as is Enza's. It's faster than oven-roasting and a perfect technique for people who love rare "roast" beef.

The delicate 1/16-inch-wide pasta ribbons known as taglierini or tagliolini are the perfect foil for scallops and this elegant-and easy-sauce.

Can be prepared in 45 minutes or less.

This elegant dish from Tony's in St. Louis, Missouri, is perfect for a small dinner party. At the restaurant, they serve it with sautéed spinach.