1. Preheat oven to 450°. Bring a medium pot of water to a boil. Pour oil into a 12- by 17-in. rimmed baking pan and lightly oil with a paper towel. Sprinkle pan with cornmeal.

2. On a lightly floured surface, stretch dough with hands and/or roll with a rolling pin into a rectangle roughly the same size as the pan. Transfer dough to pan, stretching to fit. Fold over 1/2 in. of dough around edges to form a slightly raised rim for the tart. Prick dough all over with a fork.

3. Add bacon to boiling water and blanch 30 seconds. With a slotted spoon, transfer to paper towels to drain. Add onions to water and blanch 2 minutes, then drain in a colander and spread evenly over dough. Scatter cheese over onions, then sprinkle bacon over cheese. Sprinkle with salt and pepper.

4. Bake tart until cheese is melted and beginning to brown and crust is crisp and well browned, 20 to 25 minutes. Lift out of pan with a spatula, cut into roughly 2-in. squares, and serve immediately.

Make ahead: The tart can be made up to 2 days ahead and kept wrapped in waxed paper at room temperature. To serve, unwrap and reheat 10 minutes at 200°.

Note: Nutritional analysis is per hors d'eouvre.

1. Preheat oven to 450°. Pour oil into a 12- by 17-in. rimmed baking pan and lightly oil with a paper towel. Sprinkle pan with cornmeal.

2. On a lightly floured surface, stretch dough with hands and/or roll with a rolling pin into a rectangle roughly the same size as the pan. Transfer dough to pan, stretching to fit. Fold over 1/2 in. of dough around edges to form a slightly raised rim for the tart. Prick dough all over with a fork.

3. Heat a large frying pan over high heat. When hot, add olive oil and swirl to coat. Add mushrooms and thyme; sprinkle with salt and freshly ground black pepper. Cook mushrooms, stirring, until they stop giving off liquid and start to brown. Add chopped onions, reduce heat to medium-high, and cook, stirring until onions are softened, about 4 minutes. Scatter mushrooms and onions over tart dough, then sprinkle cheese evenly on top.

4. Bake tart until cheese is melted and beginning to brown and crust is crisp and well browned, 20 to 25 minutes. Lift out of pan with a spatula, cut into roughly 2-in. squares, and serve immediately.

Make ahead: The tart can be made up to 2 days ahead and kept wrapped in waxed paper at room temperature. To serve, unwrap and reheat 10 minutes at 200°.

Note: Nutritional analysis is per hors d'oeuvre.

1. In a blender, combine soy sauce, 1 tbsp. lemon juice, the sugar, fresh and powdered ginger, and red pepper flakes and blend to combine. With the machine running, slowly pour in canola oil and continue blending until emulsified, about 30 seconds. Spread asparagus on a rimmed pan, pour half the marinade over it, and toss to coat. Reserve remaining marinade.

2. Prepare a gas or charcoal grill for direct high-heat grilling (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Rinse fish; pat dry. Season on both sides with salt and pepper and drizzle with olive oil and the remaining lemon juice.

3. When grill is ready, lightly oil the cooking grate and put fish on grate skin side down. Grill 3 minutes, then turn and continue grilling until fish is no longer translucent inside (cut to test), 2 to 3 minutes longer. Transfer to a clean plate and tent with foil to keep warm.

4. Grill asparagus spears, turning once or twice, until tender and browned, about 5 to 6 minutes. Divide fish among 6 plates and top each with several asparagus spears. Use a spoon to drizzle with some of the reserved marinade.

Nutritional analysis is per first-course serving.

1. Rinse chicken and pat dry, then arrange in a single layer in a 9- by 13-in. baking dish. Scatter 1 1/2 tbsp. garlic slices over chicken, then sprinkle with 1 1/2 tbsp. rosemary. Drizzle chicken with olive oil and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Turn to coat; chill, covered, at least 6 hours and up to overnight.

2. Prepare a gas or charcoal grill for indirect medium heat (about 400°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). If using gas, turn all burners to high and close lid; heat 10 minutes and turn off one of the burners. The area over the turned-off burner is the indirect heat area. If using charcoal, light 60 briquets on firegrate. When coals are covered with ash, about 20 minutes, bank on opposite sides of firegrate and let burn to medium. The area over the cleared section is the indirect heat area.

3. Bring a large pot of salted water to a boil. Add shallots and cook until tender, 10 to 15 minutes. Transfer to a bowl and let cool; cut any large pieces into halves or quarters. Bring water back to a boil, add peas, and cook until just tender, 2 to 4 minutes. Drain peas; transfer to a bowl of ice and cold water. Drain again.

4. Pat chicken thighs dry and lay them skin side down over indirect heat area; close lid. Cook 10 minutes (12 for large thighs). Turn over and grill, covered, 10 minutes more. Move chicken over direct heat and cook, turning once, until skin is well browned, 3 to 5 minutes, and until chicken is no longer pink inside (cut to test). Transfer the chicken to a pan; tent pan with foil to keep warm.

5. In a large frying pan, cook pancetta over medium heat until fat begins to render and pancetta starts to become crisp, about 5 minutes. Add remaining garlic, rosemary, salt, and pepper, the onion, parsley, and shallots to pancetta. Cook, stirring, 2 minutes. Stir in peas and butter and cook 2 minutes, or until peas are heated through.

6. Divide chicken among 6 warm plates. Sprinkle lemon juice over vegetables. Stir and spoon onto plates alongside chicken.

*If using frozen peas, don't cook them in step 3; just add to pancetta mixture in step 5.

Note: Nutritional analysis is per serving.

1. Line a 5- by 9-in. loaf pan with plastic wrap, leaving at least a 1-in. overhang on all sides. Combine mascarpone, cream, and Kahlúa and beat on low speed, then medium, until mixture is thick enough to spread (do not overbeat).

2. Set 1 ladyfinger cookie vertically against a long edge of loaf pan and trim it flush with rim of pan. Use it as a guide to trim 12 more cookies, reserving trimmed ends. Soak 1 ladyfinger at a time in beer, about 1 second per side; then arrange in rows along the long sides of pan, picket fence–style. Arrange 4 ladyfingers lengthwise on bottom of pan.

3. Spoon half the mascarpone mixture over bottom layer of ladyfingers and smooth evenly. Top with another layer of soaked ladyfingers (using reserved trimmed ends first), then top with remaining mascarpone mixture, smoothing evenly. Sift cocoa over top of cream. Wrap beeramisu and chill at least 8 hours and up to 24.

4. To serve, use plastic wrap to lift cake out of the loaf pan. Unwrap and slice crosswise. Dust each slice with additional cocoa, if you like.

Note: Nutritional analysis is per serving.