Spring

Stew made with lamb may be known as the national dish, but beef is actually the most popular meat today. It turns up everywhere, including Tinakilly House in Rathnew, Ireland, where they offer this lovely dish. It's served with Champ (Green Onion Mashed Potatoes).

A tangy sauce turns one of the classic spring vegetables into a lovely first course.

Offer with crusty French bread and you have a satisfying summer supper. The creamy dressing is lower-fat version, using half yogurt and half mayonnaise.

Can be prepared in 45 minutes or less.

Rhubarb is a favorite British ingredient, usually showcased in pies and crumbles. Chef Bryan Webb from Hilaire in London turns it into a sorbet and accompanies it with either almond biscotti or lemon and polenta biscuits.

Store-bought crusts make these scrumptious a snap to prepare.

You can also "grill" the steak in a ridged heavy-duty skillet set on the stove top.

With the galette, offer radicchio tossed with black olives, toasted walnuts and a Sherry vinaigrette. Spoon some stewed rhubarb over vanilla ice cream to top off the meal.

Can be prepared in 45 minutes or less.

Round out this collection of sophisticated hors d'oeuvres with oysters on the half shell and purchased chicken liver pâté accompanied by crackers. Chilled Champagne and dry Martinis are perfect with these easy appetizers.

In this easy dish, the sage is at its best, partnered with shallots.

Eggs are a staple of the Turkish diet. An ingredient in many dishes, they are also prepared on their own as a main course for lunch or as an appetizer for dinner. Here they are poached, set on a bed of yogurt (another staple) and drizzled with a red pepper-sage butter. The red pepper that fires up Turkish cooking - a cross between paprika and dried crushed red pepper - is much more popular than black pepper, especially outside the large cities.

Baby artichokes are much easier to prepare than the large ones, as they can be eaten choke and all. For ease of serving, these vegetables may be tossed with the roasted potatoes (see Green Olive, Lemon and Garlic-Roasted Leg of Lamb with Potatoes and Pan Gravy ) for a delicious all-in-one side dish.