Saute

If you can't get Nantucket bay scallops, you can use other bay scallops or sea scallops (cut lengthwise into thirds).

This recipe is an adaptation of the wonderful smash of vegetable served on the sliced-pork sandwiches at Philadelphia's Tony Lukes. Liberated from the bread, the dish has a slight bitterness that makes a great foil for the richness of Broiled Duck Breasts with Orange Chipotle Sauce .

Helene Cypress of Franklin Square, New York, writes: "My grandson loves this family favorite and always asks for it. I usually end up making extra to share with other guests and neighbors."

Bedell Cellars, along with nearby Corey Creek Vineyards, is owned by New Line Cinema CEO Michael Lynne, who has spared no expense in fine-tuning — not to mention set designing: Art from his private collection, including works by Cindy Sherman, Sam Taylor-Wood, Uta Barth, and Sarah Morris, decorates the tasting room. Bedell has been known since 1988 for producing the best Merlot on Long Island: Less California and more Bordeaux in style (softer tannins, nuanced fruit), the Merlot is a delicious match with duck.

This recipe was inspired by a dish that Italian chef Alessandro Giuntoli made when he was at Osteria del Circo, in New York City.

Kristi Parnell of San Marcos, California, writes: "Whether I'm cooking for my family or for company, I like to keep my recipes healthy by using lots of fresh fish and vegetables. The salmon salad is one of my favorite dishes for entertaining. The ginger-lime dressing is always a hit.

Jonathan Waxman makes his polenta using stone-ground grits because he prefers their coarser texture. You will, too.

Michele Verdi-Knapp of Fort Lauderdale, Florida, writes: "The best eggs I have ever tasted were at Seven Gables Inn in Pacific Grove, California. Thank you for the recipe."

Chestnuts are a big industry in the Languedoc; the region provides most of the French supply of the chestnut confection marrons glacés.

This recipe is a variation on sole Véronique. We've used tiny Champagne grapes for the sauce — they have extremely delicate skins, so there's no need to peel them.

Try these with roast pork, as well.

There isn't a drop of alcohol in this dish — the name refers to how much you'll want to drink to combat the heat. We suggest a nice cold beer or sparkling wine.