Cookthink

Oil the grill really well, then lay the oiled and seasoned fish on the grill. Press flat, then leave it alone. Grill the fish last to keep its flavor from permeating the other dishes. You can substitute cockles for clams. Read more about Barry Koslow's recipe in the Washington Post.

Goat Cheese With Pastis And Herbes De Provence

This is a great way to turn a log of goat cheese into an elegant hors d'oeuvre. Pastis adds an anise flavor that balances the richness of the cheese. If you don't have herbes de Provence on hand, just mix together one teaspoon each of fennel seeds, dried rosemary, bay leaf, lavender, basil, sage and thyme.

Tarragon-Garlic Deviled Eggs With Radishes And Mixed Greens

These are not the mayonnaise-drenched deviled eggs of childhood. Garlic, tarragon and Dijon mustard flavor this sophisticated twist on the classic. Wash them down with a glass of chilled rosé from Provence. Read more about this recipe at the Cookthink blog.

Roast Leg Of Lamb With Rosemary And Garlic

This recipe is a good as it sounds. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Oven-Roasted Halibut

Good fish tastes best with a minimum of fuss, so with just some flour and a little oil you can have a main course. Fresh (or fresh-frozen) halibut truely deserves to be described as "buttery."

Roasted Whole Chicken With Lemon And Garlic

There are one million ways to make a roast chicken. This high heat method delivers a delicious bird flavored with lemon and garlic in about an hour.