Red Skin Potato

The magnificence of a beautifully presented cooked whole fish is experienced far too infrequently today. Most people prefer the convenience of fillets, but fish has so much more flavor when cooked whole. Wrapping the fish in foil is a simple, effective way to lock in the juices.

The olives can marinate before starting the stew, which cooks in just over 30 minutes.

To impart smoky flavor to food when using an outdoor gas grill, add a handful of wood chips (soaked in cold water 30 minutes and drained) to a smoker box and place it under the grates and on top of ceramic briquettes in the far right or left corner of the grill.

The Mediterranean fish soup bourride is something like a bouillabaisse but has a consistency more like stew. Instead of putting the aïoli directly into the soup, as is traditional, Adams likes to dollop it onto toasts.

A full-bodied Merlot would go well with this impressive Mediterranean-style dish. For an appetizer, offer melba toast spread with blue cheese; pass hot crusty bread with the shanks; and complete the supper with a simple green salad. Afterward, break out a lemon meringue pie from the bakery.

This recipe is an accompaniment for Southern Fried Chicken . Make sure you leave the peel on the potatoes, to add extra flavor and texture to this comforting side dish.

The glaze can be made a day ahead; it is intensely flavored, so use it sparingly. Take the roast out of the fridge one hour before cooking. What to drink: Merlot or Australian Shiraz.

Roast these up to four hours ahead; put them in to reheat when the prime rib is done.

We thought of this dish as a main course for lunch, but it would also be great for dinner, particularly with grilled steak. (Serves four as a starter or side dish.)

This salad, crunchy with red pepper and fennel, pairs well with the broiled trout or with grilled lamb or chicken.

Buttermilk and lemon juice add some tang; carrots and celery add crunch.

Throughout World War II, everyone who had even a little plot of land was encouraged to grow a vegetable garden. Back then, this comforting soup would most frequently be made from water and contain no chicken, which was a Sunday treat. For convenience, you can skip the first part of this recipe and use six cups of stock or canned broth and omit the chicken altogether. But if you want to make the stock from scratch, be sure to do so a day ahead.

A simple salad with a tangy dressing-perfect for and April picnic.

One way to cut down on holiday oven gridlock is to choose a side dish that can be made on top of the stove, like this one.

Can be prepared in 45 minutes or less.