Garlic

This is a nice appetizer; serve it with toasted pita wedges or Italian bread.

Soupe au Pistou During Marion Cunningham’s last visit with Richard Olney, he made a version of this recipe, which comes from Simple French Food. As he made it, he told her that he thought the trick to cooking is tasting — in the case of the soup that day, adding the right amount of salt and pepper, then cheese, then a little olive oil, and finally some macaroni. After making the soup in our own kitchens, following the recipe from the book (it's highly adaptable to seasonal produce or the contents of your larder), we can understand why this recipe is so loved among Olney’s fans.

For crunchy greens (escarole and romaine), try this all-purpose dressing.

These lamb chops—an easier version of recipes you may have made before—go nicely with sugar snap peas with ginger and garlic and couscous with apricots .

Can be prepared in 45 minutes or less.

Arrachera con Ajo y Limon a la Parrilla Can be prepared in 45 minutes or less, but requires additional unattended time.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

This recipe was created to accompany Roasted Salmon with Salsa Verde .

Other herbs — such as tarragon, thyme or basil — would also work well in this recipe.

Can be prepared in 45 minutes or less.

To most Americans, Ischia, off the coast of Naples, is relatively unknown. That's a shame, because for centuries this island's thermal springs have been luring savvy travelers for restorative dips; plus, the locals produce some of the best wine in the region. At La Pergola, a family-run inn located on a hill just outside of Forio, guests enjoy some of that homemade wine, along with artisanal jams and olive oil. La Pergola also serves one of the island's most popular dishes, rabbit cacciatore, or hunter's rabbit. Chicken may be substituted for rabbit in this hearty dish.

Traditionally, this flavorful sauté would be composed entirely of fresh cèpes (we know them better by their Italian name, porcini) gathered from the forests around Bordeaux. In this recipe, dried porcini mushrooms are supplemented with fresh large button mushrooms.

Steve Silverman of South Burlington, Vermont, writes: "In my cooking I tend to be very quick and health-conscious. During the summer, my wife, Mary, and I usually grill chicken or fish and make salads. I'll use whatever fresh vegetables and ingredients I have on hand and come up with a wonderful meal for the two of us." Serve this party appetizer with the toasted-baguette rounds or your favorite crackers. You can also double the tomato topping for a great pasta salad.

Active time: 35 min Start to finish: 35 min

Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty foods store.