Garlic

Robert Colombi of Paris, France, writes: "My mother was Sicilian and my father, Corsican, but I was born in Morocco and lived there for many years. I learned how to cook mostly from my mother (which is why pasta often turns up at dinnertime), but also from my many travels throughout Morocco (which is why my favorite spices are coriander, thyme, and cumin). As I became older, I developed a stronger interest in cooking, especially after I moved to France and got married. I guess I started to feel very nostalgic about the country of my childhood, and it became more important for me to remember and re-create those tastes for my French friends and family." This intriguingly flavored dish comes together in minutes.

Vermouth-roasted garlic and Yukon Gold potatoes are terrific in this mellow dish.

Such flavor from only a few ingredients — the tarragon and vermouth play off each other beautifully. Red or white wine will work with this meal; depending on your preference, serve a dry Sémillon or a fruity Pinot Noir.

Active time: 10 min Start to finish: 10 min

It's best to serve this lobster salad right after you make it, rather than preparing it in advance. If the salad stands for more than half an hour, pineapple enzymes will alter the texture of the lobster meat. Active time: 30 min Start to finish: 30 min

Happily, this fish dish can be made a day ahead. Simply remove it from the refrigerator and arrange 2 hours before serving. Even better, the sauce also can be made 2 days ahead and kept, well covered, in the refrigerator. It's from Mexico, One Plate at a Time (Scribner), by Rick Bayless, the celebrated Chicago chef and cookbook author.

This may not sound like traditional teriyaki, but we love the combination of coriander and cilantro with the soy marinade. Serve the steak with hot-and-sour cabbage salad .

Pour a Chardonnay with the meal; if there are kids at the table, offer them apple cider.

Mole Poblano Mole is very time-consuming to make, but you can begin up to three days ahead. The results are well worth the effort. In Mexico, this is served with rice or unfilled tamales.

The peppers can be roasted and the broccoli blanched a day ahead, leaving just the sautéing to do before serving. This dish is equally delicious served right off the stove or at room temperature.

As pork is bred very lean these days, searing the meat holds in the juices. It is therefore a very important step.

You can buy jars of tapenade at some specialty markets, but Jody Adams prefers the taste of homemade.

The flavors of gremolata — the garnish of finely chopped lemon peel, parsley, and garlic that traditionally tops osso buco — are terrific with asparagus. The asparagus can be blanched and chilled one day ahead.

Those with Texas-size appetites will require an entire steak; for most others — even the heartiest of meat lovers — half of one of these rib steaks is probably plenty.

This recipe is an accompaniment for Yellow Tomato Gazpacho with Cilantro Oil and Avocado.

"Your readers would love the food at Stella's," writes Annoria Tohrm of Richmond, Virginia. "This Greek cafe in Richmond serves all the standards — moussaka, taramasalata, and baklava. But I can't get enough of the baba ghanouj, and I want to make it at home." This Middle Eastern eggplant spread is also a delicious dip for raw vegetables.