Lamb

If you don't have a heavy roasting pan, you can brown and roast the lamb in a large ovenproof skillet with two-inch-high sides. The seasoned butter can be prepared one day before using. What to drink: A red Bordeaux is the classic accompaniment to roast lamb. Other full-bodied reds, such as Burgundy or an aged Rioja, would also complement this menu.

At the restaurant, orzo (rice-shaped pasta) is served alongside the gravy-rich lamb.

Tom Valenti was the first chef in New York City to cook this great recipe. It can be found in his book Welcome to My Kitchen, just published by HarperCollins.

If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets. Active time: 45 min Start to finish: 45 min

Talk about simple stews! You don't have to brown the meat — and the stew cooks in an easy hour.

A persillade is a mixture of chopped parsley - persil in French - and garlic that is added to dishes as a flavoring or garnish.

To pit the olives easily, just press them with the flat side of a knife until the meat separates from the center.

Salmoriglio is a strong, pungent lemon-herb sauce, originally from Calabria and Sicily. Serve the lamb with the chopped Greek salad to start and some grilled bread for soaking up the sauce.

Can be prepared in 45 minutes or less.

While my brother and I were growing up, my mother made this soup in large quantities, always leaving plenty for freezing. Whenever my parents went out without us, Mom pulled out one of the many frozen tubs of this stew, which my brother and I nicknamed "Witches' Brew." I've hated it for as long as I can remember. I didn't start eating soup again until I was in my late 20s, and I still dislike stewed meat and cooked carrots. I blame it all on Scotch Broth.

Serve with: Sesame noodle salad with chopped fresh cilantro, and cucumber slices tossed in rice wine vinaigrette.