Garlic

A simple but very flavorful main course that can be served with equal ease for a sit-down or buffet dinner.

Have some roasted potatoes and broccoli on the side, then finish with decadent slices of chocolate layer cake.

Gamberi Aragonati Big shrimp crusted with garlic and crunchy bread crumbs were always a part of our family's Christmas Eve celebration. My father would peel and stuff pans full of fresh sweet shrimp, which would disappear faster than you can say Buon Natale! Easy to do, they are a pleasure to enjoy any time of the year. Don't forget the last squeeze of fresh lemon juice; it really brings out the flavor of the shrimp. Aragonati appears to be a dialect word for gratinati, meaning food that is baked under a browned crust. It has nothing to do with the herb oregano, though it is often misspelled oreganati.

This recipe for potatoes cooked with whole, unpeeled garlic cloves has been a favorite of Tante Marie's students ever since it was taught to us by Judith Olney. The secret is to cook the potatoes and garlic in plenty of olive oil so the garlic doesn't burn. Serve this dish with roasted chicken or a chicken sauté.

Slightly sweet, fresh ricotta, which can be found in many Italian markets, makes this starter especially delicious. Regular ricotta also works well.

"I recently took out-of-town guests to Zarela in Manhattan for an authentic Mexican meal," writes Kelly Sfarra of Hawthorne, New York. "Everything was fantastic, but the shrimp with chipotle chilies was especially memorable. Can you please get the recipe?" After a trip to Veracruz, Mexico, chef Zarela Martínez came up with this dish, which is called camarones enchipotlados at the restaurant. A bowl of rice and some warm corn tortillas would be great with the spicy, smoky shrimp.

Cooking Time: 6 hours on HIGH plus another 6 hours on LOW
Slow Cooker Size: 5 quart There will be no leftovers. This recipe will make you fall in love with your slow cooker. Your house will be perfumed with the aromas of southern France. Enjoy!

Offer crusty bread to dip into the wonderful broth. What to drink: A crisp, citrusy Sauvignon Blanc from California or ice-cold pale ale.

For those who've found the consistency of okra unappealing, there are secrets to keeping it crisp and toothsome: Don't cut into the pod when trimming the stems and don't overcook it.

Bettina says that this recipe is one of her delicious and dependable standbys.

Ask your butcher to bone and butterfly the leg of lamb. Begin marinating one day ahead.

Marinate the tri-tip for at least two hours.

Active time: 15 min Start to finish: 20 min

Buy a heavy coconut that has no cracks and that sounds full of liquid when shaken.

Round out the main course with leaves of romaine lettuce topped with purchased guacamole and salsa; also offer rice pilaf. For dessert, spoon Kahlùa and chocolate sauce over coffee ice cream.

Our take on this soup is faithful to the classic flavors. Assorted marinated vegetables from the local Italian deli are nice to start, and wedges of almond cake with espresso are a great finish.