1. Prepare the beets by roasting or steaming them: To roast, heat oven to 400 degrees, wrap beets tightly in foil, and cook until a fork slides in easily, about 1 hour; to steam, place whole beets in a steamer basket in a medium saucepan, and cook until fork tender, 25 to 60 minutes, depending on their size.
2. Peel the beets once they're cooled; for easy peeling, use paper towels to rub skins off.
3. Slice peeled beets thinly with a mandoline, and make heart shapes with a cookie cutter. Serve arranged around the edge of favorite green salad.

Serves 2.

1. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the fettuccine in the boiling water according to the package directions, until tender yet al dente. Drain the pasta, reserving the pasta water, and place in a large, heated bowl.
2. Add the diced butter and grated cheese and toss with tongs or other utensil until the butter and cheese have melted, adding a splash or two of the pasta cooking water to keep the mixture from getting too "tight." Season with salt and pepper, to taste, and serve immediately.

Serves 4.

1. Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).
2. Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.

Serves 2.

1. In a large skillet, bring 1/4 cup water to a boil over medium-high heat. Add half of the spinach and cook, turning, until wilted, 1 to 2 minutes; drain. Repeat with the remaining spinach. Let cool slightly, then squeeze to remove as much moisture as possible. Coarsely chop, then transfer to a large bowl.
2. In the same skillet, cook the sausage over medium-high heat, breaking it up, until browned, about 5 minutes. Add 1 tablespoon olive oil and the onion and cook, scraping up any browned bits, until the onion is softened, about 5 minutes.
3. Transfer to the spinach mixture. Stir in the mozzarella and parmesan; season with salt and pepper.
4. Preheat the oven to 425°. Grease a baking sheet with 1 1/2 teaspoons olive oil.
5. On the baking sheet, stretch out the dough to form a 10-by-15-inch rectangle. Mound the filling lengthwise down the center of the dough, leaving a 1-inch border on the short edges. Fold the 1-inch edges toward the center, then fold each long side over the filling. Flip the calzone seam side down and re-tuck any open ends. Rub the remaining 1 1/2 teaspoons olive oil over the calzone, then cut 2 small vents in the top.
6. Bake until golden, 30 to 35 minutes. Serve with the marinara sauce.

Serves 6.

1. Combine ingredients in a shaker with ice.
2. Strain into a lowball glass with ice.

Serves 1.

1. Combine ingredients in a shaker with ice.
2. Strain into a lowball glass with ice.

Serves 1.