Lamb steaks aren’t in many supermarket meat cases, so you’ll need a friendly butcher to make this dish. But every butcher will know what you mean if you ask to have steaks cut from the top of the leg, using the band saw. It’s the same cut as a ham steak, and like a ham steak, it has a bit of the leg bone in it. Grilled until crusty and medium-rare, these thick steaks make much more satisfying eating than a butterflied boneless leg of lamb. I like to serve them with undressed greens, like watercress, and let the flavorful juices from the meat dress the greens.

If you like to cook, you can have no better friend than a good butcher. Old-fashioned butcher shops are rare these days, but you can probably find a market that has a butcher on staff and get to know him or her. When you need a special cut like these lamb steaks, it helps to have a personal relationship.

Please visit www.napastyle.com for the Potatoes Da Delphina recipe.

You can make this sauce a couple of hours in advance, but reheat it very slowly to prevent separation. A number of cheeses can be substituted for the Cambozola; try Point Reyes Blue, Roquefort or Gorgonzola. Alternatively, use this sauce as a base for lasagna, tossed with pasta or spooned over grilled steak for a stunning accent.

If you prefer the salmon recipe just visit www.napastyle.com. Grilling pizza is a wonderful way to involve the entire family.

I have a beloved ridged cast-iron grill pan that I use for these pork chops and peppers, but any large griddle or a pair of cast-iron skillets will do. I like the ridged pan because it makes appetizing grill marks on the meat and keeps the chops above any dripping fat. After an initial searing, the thick chops complete their cooking in the oven while you soften the peppers in the pan. To get some nice caramelization on the peppers, be sure not to crowd them. If stacked, they will steam instead of sizzle.

There is nothing better then a Prime Rib Roast, especially if you can find one that is USDA Prime. The problem is the amount of time it takes and the financial risk if carved undercooked. I solved the problem by creating this recipe. You get all the benefits of the roast with none of the risk. Please visit www.napastyle.com for my mashed potato and sautéed spinach recipes.

You’ll need high-quality imported oil-packed tuna for the sauce. Look for Portuguese and Italian brands. I drain off the oil in the can because it’s usually inferior quality and then replace it with extra virgin olive oil. You’ll also need caper berries, which are the fruit of the caper bush. You can make the sauce ahead and even grill the tuna before guests arrive and serve it at room temperature.

If you have trouble finding Teleme cheese for this recipe, feel free to substitute Gruyere (the classic cheese used for a Croque Monsieur) or Monterey Jack cheese. If your kids don’t like roasted red peppers, skip them. Serve this with French fries or a salad and away you go!

This dish is built of parts that can be enjoyed separately or together: grilled fish, a vegetable salad and the big accent flavor of a vinaigrette made from reduced fresh tomato juice and olive oil. In about 1992, we began experimenting to create the intensely flavored dressings we call “broken vinaigrettes.” Try this tomato vinaigrette on meat or sliced tomatoes.

The recipe calls for Cowgirl Creamery Mt. Tam cheese made by good friends of mine close to where I live. If you have a challenge finding it, feel free to skip the cheese altogether or to substitute your favorite mild cheese such as Cheddar or Swiss. Also you can substitute homemade chips for your favorite variety. Keep in mind you can use your judgment to make smaller versions of these burgers.

There are so many types of salumi (plural for salami) out in the marketplace today. Buy a quality brand as it does make a difference. Feel like throwing a little Mortadella, Prosciutto di Parma or provolone on the tray? Feel free, we Italians love to improvise.

Add some extra hot sauce if you really want to kick up the spice.

Most people start to put BBQ sauce on their food too early when it comes to the grill, as often the sauce will burn as opposed to making things juicier and giving additional flavor. Make sure to brush the ribs with the sauce in just the last half hour. This way it enhances the flavor of the meat.

All of the preparation can be done as much as 6 hours prior to dining. Reserve the steak and tomato relish in refrigerator until ready to cook.

What are Manila Clams? Manila Clams originally arrived in the Northwest from Japan in the late 1940s and were mixed amongst Pacific oyster seeds. This sweet, even-cooking clam has overtaken the native littleneck clam to become the premier clam. Please visit www.napastyle.com for the Antipasto Calabrese recipe.

This is my take on lamb with mint jelly, which is so good it’s almost a shame to serve as an appetizer. If you like, feel free to prepare as an entrée; just add a nice green salad and my Olive Oil Smashed Potatoes. Recipe available at www.napastyle.com.