Olive

Ask your butcher to remove the backbones from the racks to make carving easier. If the lamb has not been trimmed, cut off the outer layer of fat and about two inches of the fat between the bones (the bones will be exposed); this technique is called "Frenching." Begin preparing the lamb a day before serving to allow time for marinating.

Unlike most tamal recipes, which use dried corn (masa harina), this one is Cuban-style, made with fresh corn kernels. I've also added a different touch by replacing the traditional pork filling with conch. The flavor and texture proved very popular at Yuca, and it remained on the menu as a fixture. These tamales are very convenient for entertaining. They can be made ahead of time and frozen, or kept in the refrigerator and then popped in the microwave. In fact, it's not worth making a smaller batch, so you'll probably want to freeze some of them. Likewise, the pesto can be prepared ahead of time and refrigerated.

Sicilian caponata is a salad or side dish composed of several vegetables cooked separately and joined together by a sauce, often of tomato. Serve it as an antipasto or with grilled meat or fish. To keep artichokes from browning as trim them, run a paring knife through a lemon before each cut. The juice on the knife acidulates the surface of the artichoke.

Linguiça is a garlic-flavored Portuguese sausage available at most supermarkets. Serve with: Frisée salad drizzled with a red wine vinaigrette.

The recipe calls for spraying the oven with water because extra humidity makes the outside of the bread crusty. Simply use a spray bottle filled with tap water.

Although we prefer the taste and texture of sheep's-milk ricotta, this recipe can be made using (whole-milk) cow's-milk ricotta, which should first be drained overnight in a cheesecloth-lined sieve set over a bowl. The grapevine leaves make for a beautiful presentation, but, because they haven't been softened in water, they should not be eaten.

A lovely side dish with big flavors‑and only a single teaspoon of oil.

Can be prepared in 45 minutes or less.

Prepare this one day ahead to allow the flavors to blend. Can be prepared in 45 minutes or less.

This pie uses pizza toppings as a filling. Serve it with a tossed green salad.

Can be prepared in 45 minutes or less.

Currants, roasted peppers, chick-peas, olives, green onions and cilantro add color and flavor to this portable salad. To start, dip wedges of pita bread into store-bought hummus (a creamy puree of chick-peas and sesame paste, available at Middle Eastern markets). A slightly chilled Beaujolais or lemonade is a refreshing beverage choice.

This meatless salad combines couscous with roasted eggplant, zucchini, red bell pepper and leeks. Cooked sausage may be added to make it heartier. Serve with rolls or baguette slices and iced tea or white wine.

The olives used in this traditional recipe are fresh, black, uncured, ripe olives, but wrinkled, salt- cured black olives will do just as well. If you do have ripe black olives from an olive tree in your backyard, drop a handful in rapidly boiling water for about 20 minutes, then drain and use in the reicpe. This is often served with soft polenta.