Garlic

For a different take on onion soup, a traditional beef-broth base is here spiked with beer and fortified with garlic. Rye-bread croutons top this simple soup, which, with the addition of a salad, makes a fine fall supper.

A main-dish salad that's perfect for a casual summer dinner. Using purchased roasted chicken or leftover cooked chicken makes it even easier.

Can be prepared in 45 minutes or less.

Garlic is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.

Freshly picked greens and herbs are essential to cooking in the Apulia region of Italy. Their assertive, often bitter flavor enriches many a modest dish. Here, a just-cooked tomato sauce is enlivened with the peppery taste of arugula.

Serve the Chunky Tomato and Black Olive Salad and some white wine with this crisp-crusted pizza. A nice ending would be coffee gelato-or regular coffee ice cream-and chocolate biscotti.

Here is our adaptation of aigo bouido, the restorative Provençal garlic soup. Simmering the garlic tames its bite. A green salad and crusty bread round out the meal.

Top with sour cream and chopped cilantro.

Can be prepared in 45 minutes or less.

"Here is a simple dish I came up with that is especially good during the cold months, as the chipotle chiles can be pretty fiery," says B. Fairbrother of Chicago, Illinois. "My Mexican neighbors were the inspiration."

This recipe can be prepared in 45 minutes or less. This peperonata would also be delicious tossed with pasta and the small balls of mozzarella called bocconcini—and as a condiment on sandwiches.

This rich, slightly smoky sauce is cooked for only ten minutes.

In Egypt, eggplant was roasted over hot coals until the skin was charred. At home, I char the eggplant directly over the gas flame, turning frequently with tongs until the juices begin to ooze out. It can also be baked in a 425°F oven for 30 minutes.

Dijon mustard, brown sugar, marjoram, garlic and orange juice make a flavorful coating for this simple-to-prepare ham. The pan juices become a delicious sauce. Pour a Merlot with the meal.

Serve the curry with steamed white rice and Indian beer, and make a stop at an Indian restaurant to get some samosas — savory filled pastries — to pass as appetizers, and the flatbread called naan to sop up the curry sauce. For dessert, how about assorted teas and a carrot cake?