Steak

Chimichurri is a vibrant sauce of parsley and olive oil (with a little kick from red pepper flakes) that's traditionally served on grilled meats in Argentina. In this recipe, flank steak is marinated in the chimichurri, broiled, and then sliced and served on baguette slices with a dollop of the sauce. You can serve this warm or at room temperature.

When accompanied by the delicious tang of chimichurri sauce, all this steak needs is to be seasoned with salt and pepper and grilled to the desired doneness.

This dish — rosy steaks smothered in mushrooms fragrant with a drizzle of truffle oil — is positively swoon-worthy. What to drink: A good Merlot, such as the 1999 Wente Crane Ridge Reserve.

Tradition dictates that these Florentine-style steaks be cooked over a grate in a fireplace, but this recipe translates very well to an American-style outdoor grill. Use a vegetable peeler to cut thin strips from a wedge of Parmesan to make the cheese shavings. What to drink: Chianti Classico.

Lindsay McDougal of Corona, California, writes: "When my husband and I first moved to Southern California from a small town between Edinburgh and Glasgow, we were amazed by the variety of foods available. It's almost unfair to compare the two places, since there are so many different ethnic cuisines here. We've come to love Mexican and Italian cooking, but we still find ourselves yearning for the traditional Scottish recipes we grew up with, like Scotch eggs and meat and potato pies. They're hearty dishes and so easy to make. " A variation of the popular Scottish snack Forfar bridies, these meat-filled turnovers are similar to Cornish pasties. They make a great lunch, but also can be cut into wedges and served as an appetizer.

Serve with: French fries or potato chips, and steamed broccoli.

Can be prepared in 45 minutes or less.

We served these steaks with the Roast Parsnips and Sautéed Broccoli Rabe .

If you've got a rosemary bush in your garden, now's the time to use it to make skewers. Or, to keep things simple, just use bamboo skewers (you'll need 60)—the kebabs will still look great.

Tangy tomato-olive relish enlivens these hearty sandwiches. They would be great on Super Bowl Sunday.

Nothing says summer quite like a barbecue, and here's a recipe for the grill that's sure to become a standard in your repertoire. Serve with the corn and tomato salad, and crusty rolls. Pour a dry red wine, such as Zinfandel or Merlot, and bring out a batch of your favorite brownies for dessert.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. No oil is needed to sauté these steaks—the juices from the meat mix with the salt to form a delicious crusty coating that prevents them from sticking to the pan.

By mid-decade, indulgence foods were back with a vengeance-a sign that too much of a good-for-you thing was starting to get boring at the dinner table. And when the diet gurus switched their focus from complex carbohydrates to protein, steak regained some respect from nutrition buffs. Also, many specialty foods shops began catering to the most health-conscious meat eaters by offering beef raised without hormones.