The Showroom

Two meats, three cheeses, good fruit, and fig jam — the board that comes out when people arrive.

Seared scallops under nutty brown butter with capers and lemon — a restaurant plate in 20 minutes.

A low oven then a hard cast-iron sear — rosy edge to edge, a steakhouse crust, and a thermometer to make it foolproof.

The flambé showpiece — fast, dramatic.

Yogurt-marinated, charred chicken in a spiced tomato-cream sauce.

The Purple Pig's plate at home: grilled lemon-oregano chicken thighs, crispy smashed potatoes, cool tzatziki.

From-scratch potato gnocchi — baked-and-riced russets, browned butter and sage.

A Traeger brisket flat — salt-and-pepper bark, smoked to probe-tender, rested, sliced against the grain.

Braised veal shanks with gremolata — the Milanese showstopper, over risotto or polenta.

Bugialli's Tuscan ragù — porcini, lemon peel, a long slow simmer.

The cherry version of the free-form tart.

Free-form summer fruit tart.

From-scratch Southern chicken & dumplings — homemade stock, flat rolled dumplings, velvety broth.

Marcella Hazan's classic ragù — milk-simmered, three hours low, deeply sweet.

Browned chuck roast braised with wine, herbs, and vegetables into a Sunday centerpiece.