Roast

Lemongrass lends a delicate flavor to this simple roast chicken from Market. Begin marinating the chicken one day ahead.

Jerk seasoning — here a spicy blend of garlic, onion, chiles, thyme, allspice, nutmeg, and cinnamon, though recipes vary — originated in Jamaica and is traditionally used on pork and chicken. Because the jerk marinade can burn easily, the chicken requires slow cooking on the grill, which also helps keep the meat moist.

For a complete Asian-inspired menu, prepare steamed rice, and sauté snow peas in sesame oil. Fill fresh papaya halves with coconut ice cream for a refreshing dessert.

Most turkey breasts are sold with the bone and skin still attached. Another option is to ask your butcher to bone it for you — the weight of the turkey breast without the bone should be 4 to 5 pounds.

Adobo — a paste made with chiles, spices, and vinegar or sometimes citrus juice — is a flavoring agent found throughout the Spanish-speaking world. This variation with paprika and rosemary serves as the seasoning rub for the meat.

For this recipe we used what the butcher calls the first cut or brisket cut of the veal breast — it's the thicker, upper portion.

Great served warm or at room temperature.

For optimum browning, roast this dish in the upper third of your oven.

The term tataki refers to beef or fish that is seared, then chilled, marinated and thinly sliced. This ginger beef version is served with traditional tataki accompaniments—grated daikon (white radish) and ginger, chopped green onions, and a great dipping sauce.