French Lentil

The warmth of this salad brings out the best flavors of the ingredients: mellow lentils, sharp escarole, aromatic fennel, and rich, crunchy walnuts. (See photo)

Give your pan-seared salmon fillets a lemony pop with mustard-herb butter.

The cooking time of lentils varies — the fresher they are, the faster they will cook.

For easier crumbling, chill the cheese before adding it to the salad. The French lentils called for here are sold at specialty foods stores; regular brown lentils can be used, and the cooking time is about the same.

At Aubergine, one of London's most stylish restaurants, this soup is whimsically called a "capuccino." Chef Gordon Ramsey tops it with a rich broth that has been foamed with butter. This simpler version (minus the frothy "cap") is equally delicious.