Shallot

This simple-to-make dish is a wonderful addition to any Spring time supper.

Veal chops from a butcher are usually about 1 1/4 inches thick and weigh 12 to 14 ounces each. The supermarket variety of chop is thinner and smaller, ranging from 8 to 10 ounces each, and would only need to be roasted 12 to 15 minutes in this recipe.

Quiche made its way from France to our shores in the sixties, but it was in the seventies that its popularity soared.

This recipe is an accompaniment for Master Stock Chicken .

The eclectic menu at Razz's Restaurant & Bar in Scottsdale, Arizona, takes its cues from around the world. This curried veal dish is representative of chef-owner Erasmo "Razz" Kamnitzers talents. Razz is fond od of grains, so rice pilaf is appropriate here, along with steamed green and yellow zucchini. Vanilla puddings sprinkled with pistachios and raspberries would make a nice finish to this exotic menu. Can be prepared in 45 minutes or less.

Active time: 20 min Start to finish: 20 min

The classic Hungarian dish relies on sour cream both to thicken the sauce and to balance the heat of the paprika.

Shrimp or sea scallops would also work well in this recipe. Serve with: Grilled plum tomatoes, herbed orzo salad, and grilled French bread.

The Hotel Le Maquis and its restaurant, L'Arbousier, are the labor of love of one remarkable woman, Catherine Salini. She bought the land many decades ago and built this charming inn very close to where she grew up in Porticcio. The rooms are decorated with antiques (personally selected and purchased by Salini), and the walls are hung with paintings by local artists. It's a true pleasure to dine on L'Arbousier's terrace just above the beach, with its wonderful views of the bay. Here you can taste the famous sardines stuffed with Swiss chard and brocciu (a local cheese), prepared by chef Gérard Lorenzoni Salini, Catherine's son. Another favorite dish is this lobster fricassee, which evokes the sunny splendor of this island treasure.

Active time: 15 min Start to finish: 25 min

The mixture known as duxelles (diced mushrooms cooked with shallots or onions) probably dates back to the seventeenth century. It is said that the famous chef La Varenne, who worked for the Marquis d'Uxelles, created this recipe to preserve mushrooms. Serve this tart with baby greens for a light lunch, or enjoy it as a starter with a white Burgundy.