Garlic

Can be prepared in 45 minutes or less.

Aioli, the garlicky Provençal mayonnaise, is accented with chives and Dijon mustard.

Stitt likes to use rock salt — the kind used for old-fashioned ice cream churners — as a bed for these oysters because it keeps the shells from tipping and sliding around in the pan and on the plates. Rock salt is sold at many supermarkets, but kosher salt is a good substitute. At the restaurant, Stitt makes this recipe with local Apalachicola oysters, though he also likes the flavor of East Coast varieties such as Blue Point, Pemaquid, and Malpeque, so feel free to use your favorite.

A classic of the Balearic Islands, where lobster is found in abundance, this stew (known as caldereta) is intensely flavorful and fun to eat. Live lobster is essential, since the tomalley (liver) is a key ingredient. Serve the stew with plenty of crusty country-style bread.

A low-fat version of the Mexican soup.

If you have a gas grill and want great smoky flavor, soak hickory-wood chips in water one hour. Drain well; place chips in a disposable aluminum pie pan directly over flames (or over lava rocks if they are part of the grill's design). Allow chips to begin smoking, then grill vegetables until tender. This recipe is an accompaniment for Spicy Barbecued Rib-Eye Steaks with Smoked Vegetable Salsa .

This recipe can be prepared in 45 minutes or less.

Grilling husked corn on the cob produces nicely browned and sweetly caramelized kernels that are absolutely addictive. The garlic butter is a terrific finishing touch.

A classic Italian topping, gremolata is usually sprinkled over osso buco.

This recipe can be prepared in 45 minutes or less. This recipe originally accompanied Veal Scallops with Squash, Tomatoes, and Roasted-Garlic Basil Sauce.

(Soy and Vinegar Marinated Cornish Hens)

Active time: 5 min Start to finish: 25 min

Can be prepared in 45 minutes or less.