Cured Meat

Like many recipes, Cobb salad evolved as a solution to a rather mundane problem. In the late 1920s, Bob Cobb, manager of the original Brown Derby in Hollywood, California, was becoming tired of his daily meals, which consisted mostly of hamburgers and hot dogs. Then one day he chopped up an avocado, along with lettuce, tomato, and bacon, added some salad dressing, and had the result for dinner. A few days later he elaborated on his creation, adding other ingredients he had picked up on his way to the restaurant: chicken breast, chives, egg, watercress, and a wedge of Roquefort. This salad became a staple at the Brown Derby and, eventually, an American classic.

Healthy bonus: Vitamin A and lycopene from the red peppers

As with many widely made classic dishes, the recipe for alubias de Tolosa will vary with each Basque cook; however, this version is fairly representative.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Mary garnishes the soup with fried brioche croutons, crème fraîche and fresh chervil.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Beet salad is delicious alongside. Rewarm leftovers for lunch the next day.

Can be prepared in 45 minutes or less.

Stitt likes to use rock salt — the kind used for old-fashioned ice cream churners — as a bed for these oysters because it keeps the shells from tipping and sliding around in the pan and on the plates. Rock salt is sold at many supermarkets, but kosher salt is a good substitute. At the restaurant, Stitt makes this recipe with local Apalachicola oysters, though he also likes the flavor of East Coast varieties such as Blue Point, Pemaquid, and Malpeque, so feel free to use your favorite.

This is a lovely first course or side dish.

Can be prepared in 45 minutes or less.

Serve this hearty stew over noodles. Market Tip: It's best to buy pork shoulder from the Boston butt: This less-tender but well-marbled cut produces succulent results when braised.