Garlic

Bacalao (salt cod) has been popular in Spain for centuries, especially among the Basques (they brought it back from whaling voyages to northern Europe) and the Catalans (the southern French shared it with them). Although Spain is surrounded by water, in days gone by fresh fish never made it to the interior and sometimes wasn't available - or any good - on the coasts. So, in this strict Catholic country where meat and poultry were not allowed on Fridays, or during Lent, Bacalao became an integral part of the staple diet. Bradade - salt cod pureed with potatoes, olive oil and sometimes milk - is a specialty of France's Provence area that has made its way into the Catalan culinary repertoire as Brandada. If you've never tried salt cod, this is a good initiation. Start soaking the dried fish a day ahead.

Grapes marinated in Port with rosemary and them combined with the mild garlic and the creamy cheese lead to an inventive appetizer. Use both red and green grapes for a pretty presentation.

The extra marinade keeps up to three weeks in the refrigerator and is delicious used with chicken, lamb or beef, too.

Be sure to serve this with thick slices of good bread to soak up the dressing.

Because these crab cakes are made with lots of crab meat and not much filler, they require gentle handling during cooking, but the results are well worth the extra effort. At the restaurant '21' the chef makes decorative squiggles with the chili mayonnaise using a plastic squeeze-bottle of the type used for ketchup at hot dog stands.

Can be prepared in 45 minutes or less.

If you can't find fresh sea scallops, use peeled large shrimp, leaving the tails on. Rice pilaf or orzo would be a good accompaniment.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.