Saute

This is a rich yet exquisitely simple dish that can be at its best only if every ingredient is of top quality. The asparagus must be fresh and in season, brightly colored, and crisp, with almost a glow in the center of the stalk. If you can buy butter from Normandy, use it; for Parmesan, use only Parmigiano-Reggiano, with its full, ripe flavor. The asparagus is not actually rôtie, or roasted, but rather sautéed in butter until it has a gilded, roasted appearance. The sprinkling of chopped raw asparagus at the end adds crunch and a slightly nutty taste to a dish of silken textures and flavors.

Here's an easy but sophisticated side dish that makes a great accompaniment to prime rib, pork chops or veal.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Ask your butcher to cut the ham hocks.

Can be prepared in 45 minutes or less.

The best flavors of Buffalo wings are in these spicy sandwiches.

Make this intriguing sauce ahead, then just heat it up while the pasta cooks.

The flavor of the stuffing complements most fowl--there is enough here to stuff a 12-pound turkey or six game hens. The stuffing is also delicious as a side dish with roast pork or as a filling for cabbage rolls.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less. This variation on Spanish rice is wonderful with spicy Southwestern dishes.

From Le-Bec-Fin in Philadelphia.