Garlic

Classic French tapenade is a spread of black olives, capers and anchovies, among other ingredients. This version has green olives instead of black.

(Gumbo with Mixed Greens and Red Beans) Louisiana's "gumbo z'herbes", from the French gumbo aux herbes, was developed in Roman Catholic communities as a meatless dish for Lent. Traditionally, the number of guests determines how many types of greens go into the pot, but, if you wish to use only a few greens, just increase their amounts to equal the total quantity called for. Red beans are added to make this gumbo a more complete vegetarian main course.

The fire's smoky heat — and some luscious garlic mayonnaise — turn simple grilled tomatoes into a spectacular dish.

This one is delicious made with shrimp and/or scallops, too. If using lobster, garnish the plates with the empty shells.

This traditional, regional vegetable side dish is utterly simple and absolutely delicious. The addition of raisins and pine nuts is distinctively Catalan.

In New Mexico, chili verde is prepared with lots of meat — and no beans. This recipe uses chicken, and you can make it spicier by adding jalapeño chilies. Serve it with the Layered Rice Salad and the Toasted Jalapeño Corn Bread .

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Adding fresh seasonings to a prepared salad dressing gives great flavor to the marinade for this easy and attractive dish.

In this menu, guests make their own sandwiches, piling on rosy slices of spring lamb, chopped grilled green onions and a variety of condiments. Uncork a red Rhône wine (we recommend Gigondas) or a Pinot Noir to pour with the sandwiches; have a selection of sodas and bottled water on hand, too.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Freeze some of this sauce now and treat yourself to a burst of summer one cold, wintry day.