Garlic

Once roasted, the peppers are gently simmered with Sherry wine vinegar and garlic.

Clams in an oil and garlic sauce are found all over Spain but are especially good in Andalusia, where tiny bean clams are used. Cockles, Manila clams, and small littlenecks work well, too. Serve plenty of crusty bread to soak up the sauce.

A great dish from Dalvay By The Sea.

Active time: 1 1/4 hr Start to finish: 1 1/4 hr

This dish, flavored with achiote seeds, garlic, and spices, is based on chicken pibil, from Mexico's Yucatán Peninsula. Traditionally, the chicken is baked in banana leaves, but here we've used collard leaves because they are more readily available. They add moisture and a bit of flavor but do not get tender enough to eat.

For a picnic, transport the soup in a thermos.

This Asian-inspired vinaigrette is a lively dressing for seafood salads as well as simple greens. Can be prepared in 45 minutes or less.

Skordalia is often made with mashed potatoes or bread soaked in water, but we feel the yogurt gives it more flavor. Skordalia is also good with grilled fish or chicken breasts.

This parsley-based pesto is a nice alternative to the classic basil one--and it's especially handy for December, when there might not be fresh basil at the market. The recipe yields about 1 1/3 cups of sauce.

Even better over rice. Top it with sour cream and grated cheddar cheese.

The slight sweetness of the pomegranate jus complements the peppery spice rub on the veal. The chef likes to serve these with a mélange of vegetables such as pearl onions, baby beets, and asparagus.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.