Root Vegetable

Nothing could be more simple and down to earth than this tapa, but its appeal is universal. It originated in Catalunya, but can now be found all over Spain. In fact, I will never forget a breakfast of exceptional pan con tomate and steaming café con leche at an outdoor café overlooking the mountains of Granada in Galera, a town of cave dwellings. The recipe that follows has the advantage of last-minute assemblage, so the bread doesn't get soggy. Since ingredients are few, it goes without saying that the very best tomatoes, extra virgin olive oil, and anchovies are essential. If last-minute preparation is not a problem, I suggest the even simpler traditional method of toasting the bread, rubbing it with a cut clove of garlic, then rubbing with a cut tomato, squeezing the tomato gently as you rub. Drizzle with oil and sprinkle with salt.

This is a great marinade for chicken fajitas, fish, or shrimp. I seal everything in a Ziploc bag, place it in the refrigerator, and marinate for 2 to 4 hours, to ensure that the flavor soaks in. Remove from the refrigerator 30 minutes to 1 hour before grilling.

Traditionally, an aioli should be made with lots of garlic and extra virgin olive oil. If you find the flavor too strong, you can use half olive oil and half vegetable oil (and a little less garlic if you must).

Without the grated onion, matzo meal latkes are a little on the bland side. However, you can always take a different, more Sephardic, approach: omit the onion; sprinkle the cooked latkes with a mixture of confectioners' sugar, cinnamon, and finely chopped nuts; and serve them with honey.

My idea of party perfection is a backyard fajita fest. I have the guys roast the peppers until blistery and browned, then I send them into the kitchen to seed and slice them. Next they grill up the steaks and cut them into nice, thin strips. Meanwhile I've already set out bowls of guacamole, sour cream, salsa, and chips. We all gather around my outdoor table, each of us making our dream fajita with just the right balance of steak and peppers, sour cream and guacamole.

This dish tastes like an entire New England clambake all folded into a luxurious frittata. Budget enough time to bake the potato and to steam the lobster. Though this is a little more work than most brunch dishes, it’s worth the extra time when you really want to pamper some guests, and yourself. Serve with Spicy Zucchini with Mint (page 218).

Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I’m not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good.

These individual lasagnas are perfect for a dinner party.

Bagna cauda is a warm, garlicky dip traditionally served with raw vegetables. It hails from northwestern Italy's Piedmont region. In this version, the sauce is served with cooked artichokes. And don’t be scared off by the three heads of garlic called for in this recipe. Simmering the garlic mellows its flavor significantly.

Any fat from the consommé can be used to make the matzo balls. If you need to purchase chicken fat, it's available in the freezer section of some supermarkets. Look for fresh lemongrass in supermarkets and Asian markets.

Crème fraîche or sour cream gives the scrambled eggs a rich, creamy texture. Toasted breadcrumbs and a grating of cheese are delicious finishing touches.

Small, tender baby artichokes are easier to prepare than their larger counterparts. The lightness of the artichokes is delicious with the rich pork.

Thinly shaving the asparagus gives the familiar vegetable a new look—and a delicate taste. Because the asparagus is shaved so thinly, there is no need to cook it.

What makes this entrée so flavorful? Tucking garlic slices into the lamb and covering the meat with a puree made of garlic, Dijon mustard, rosemary, and lemon.

Summer at the beach is unthinkable without coleslaw, but sometimes I hanker for something a bit out of the ordinary. I combined napa cabbage, a more delicate cousin to regular cabbage, with crunchy jicama, dressed it with white balsamic vinegar and mayo, and sprinkled on fennel seed to create what has become my new summer fave. This sturdy salad travels with ease, whether you're taking it to the beach or to a summer party with friends. Another plus: you can make it up to 24 hours in advance.