Saute

This classic Italian dish is said to have been created in the 1800s after the opening night of Bellini's opera Norma.

Meyer lemons add a floral note, but if you can't find them, regular lemons work just fine.

Baby bananas are sweeter than regular bananas. Choose ones that are ripe but firm. They can be found at many supermarkets or online at melissas.com.

Look for chayote at supermarkets, Latin markets, and natural foods stores — it's a light-green pear-shaped squash that's mild and crisp.

A crisp potato cake would be tempting enough—even without the surprise of garlicky kale sandwiched between its layers.

The combination of sweet and savory from pears and sausage is just what you want to take the chill off an autumn evening.

The richness of pork is lightened with tangy cabbage for a hearty German-style meal that seems made for autumn.

A few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner.

Good things do come in small packages. This quail is tender and juicy, and the marinade gives it a spicy sweetness. Best of all, you won't believe how easy it is—marinate, then it's less than 20 minutes between you and an elegant, delicious meal that's sure to impress.

Although this dish may sound unusual, it turns out that the sweetness of grapes and caramelized onions makes for a delicious alliance with aromatic rosemary and rich chicken livers.

Chef Michael Schlow of Boston's Via Matta created this dish. Serve with Schlow's Crunchy Green Bean Salad.

A hint of cumin and a touch of salsa make this quesadilla a standout.

This Baja treat is well known to residents of Southern California, where fish tacos have been popular since their introduction in the 1980s. The crunch of coleslaw contrasts with tender fish, and the creamy dressing is spiked with the smoky heat of chipotle chiles.

Delicate with tender stems, Broccolini tastes great simply on its own. Adding a little lemon oil reveals perky new dimensions to its flavor.