Broccoli/Broccolini

Laurent Gras, the chef at New York City's Peacock Alley restaurant, says the mild flavor of the langoustine meat and the crunchy texture of the broccoli sprouts make a wonderful combination. Note: this recipe requires advanced skills, but if you're feeling adventurous, give it a shot.

Can be prepared in 45 minutes or less.

Look for rice vinegar in the Asian foods section of your market.

Can be prepared in 45 minutes or less.

This meatless dish can do double duty as a main course or a side dish.

We've substituted the florets of regular broccoli for broccoli rabe, since they are more readily available. Use rabe if you can find it at your market; it will lend a stronger, more authentic flavor to the dish.

Start making this dip one day before you plan to serve it, since the yogurt has to drain and thicken overnight. A piece of cheesecloth is needed for the first step of the recipe.

Cook and refrigerate the rice ahead of time. This meal needs only a bottle of Chardonnay.

The new stir-fry oil accented with garlic, ginger and sesame is a terrific way to season main courses. Use fresh vegetables (the cut-up ones at the salad bar work well) or frozen. Rice and watercress salad are fine accompaniments. Drizzle sliced fresh mango and pineapple with honey for a suitable finish.

Can be prepared in 45 minutes or less.

Hummus, a dip/spread traditional in many Middle Eastern countries, is usually made with chick-peas (garbanzo beans), but we use white beans for a change of pace. It is delicious with steamed potatoes and artichokes as well as blanched broccoli, cauliflower and green beans.

Thai red chilies are used at Keo's, but a sliced jalapeño chili will work just as well.

If you have regular broccoli on hand, you could use the florets as a substitute for the Broccolini (a cross between broccoli and Chinese kale), though the flavor will be somewhat different. Round out this stir-fry with cooked white rice. Active time: 15 min Start to finish: 15 min