Enjoy a quick alternative to corned beef and cabbage: Our menu includes roast beef instead, plus braised cabbage and scones, topped off with a glass of Irish ale.

Roasting chicken atop a layer of onions and lemon infuses the meat with their flavor. Creamy mashed parsnips and potatoes are drizzled with gravy made from pan drippings and the onions, which caramelize as they cook.

Sweet, plump mussels are steamed in sauce, and chorizo, a Spanish sausage, adds extra heat. Garlic bread is for dipping.

Roasting a simple chicken breast with capers, olives, and grape tomatoes transforms it into a Mediterranean dish. Rice pilaf is a traditional accompaniment; this version is studded with golden bits of toasted pasta.

This meal, inspired by the steak frites served at bistros, features marinated hanger steak with sweet shallots and baked-crisp potatoes.

Ring in the holidays with style by serving a sumptuous roast with all the trimmings. This grand cut of meat -- like a present in itself -- easily feeds eight or more for dinner, with ample leftovers. Potatoes sizzle in rich pan drippings, which also flavor the accompanying Yorkshire pudding. And no roast beef is complete without a tangy, spicy horseradish sauce to cut through its deep flavor. Supporting players come together easily. Toasted pecans accentuate the earthiness of roasted brussels sprouts and parsnips. Peas and pearl onions with fresh mint brighten the palate. Chocolate Bundt cake, drizzled with glaze and paired with seasonal citrus, completes the meal.

Marinated skirt steak is broiled, then served with a refreshing cucumber salad and a crisp potato pancake.

Pleasing the home crowd shouldn't be complicated. Follow our plan for triply indulgent mac and cheese that's sure to be a hit.

A dinner of meat, potatoes, and a velvet cocoa cake is the perfect way to gather your family any weekend of the month.

Roasted bass is the centerpiece for this showstopping meal.

California merlot is the perfect companion for this beef tenderloin.

The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Rosemary-flavored lentils, lightly sauteed arugula, and a glass of Sauvignon Blanc complete the meal.

This Provencal-inspired menu relies on simple ingredients to yield complex flavors. A departure from the usual entree and two sides, it starts with airy souffles followed by an onion tart and a crisp walnut and radicchio salad.

This winter supper menu does a delicious take on sweet and savory.

Roasting imparts a hearty flavor to chicken and vegetables in this classic menu.

Swedish meatballs -- one of the hot dishes that make up a traditional smorgasbord -- are the centerpiece of this Scandinavian supper, which also includes buttery noodles and a green salad with salmon, cucumber, and dill.

Pan-seared striped sea bass is flavored with a blood-orange juice reduction and topped with segments of the fruit and olives. It is served with a frisee salad and thyme-seasoned potatoes.

Shrimp and scallops, gently simmered in a spicy tomato broth, are spooned over Israeli couscous, which has a larger grain than the traditional version.

Tangy puttanesca sauce lends a Mediterranean flavor to sauteed halibut.

This meal revisits classic pairings: Crostini borrow their topping of kale, white beans, and pork from a traditional Tuscan soup, and spaghetti squash is tossed with the makings of pesto. Sea scallops seared in olive oil require little embellishment.

Halibut is braised in white wine and flavored with bacon and carrots, a preparation known as "a la barigoule" that was inspired by a Provencal peasant dish. It is served with smashed red potatoes, which soak up the flavorful sauce.

Chicken breasts are given contrasting flavor and texture with the addition of a tangy mustard sauce and a crisp breadcrumb coating.

Pork chops and apples are a traditional combination. Here, sliced apples have been sauteed in a bit of butter until golden, then used for garnish and flavor.

Hearty French-bistro food is perfect for a cold winter evening. This menu was inspired by the classic combination of steak frites.

Seared scallops in a flavorful herb broth are a light winter supper. Serve the white-bean-and-wild-mushroom ragu in the broth, as shown here, or on a separate plate.