Garlic

Marinating the lamb for one day in a thick mixture of yogurt, lime juice, and spices intensifies the Indian tastes.

Active time: 30 min Start to finish: 40 min

Strong beef broth and garlic, not sugar, make a true Ukrainian borscht delicious. Fresh root vegetables and roasted beets provide plenty of sweetness which is balanced by an acid edge of lemon.

Although bisques tend to be thick and creamy, the following intensely flavorful version is light, with very little cream added.

A sophisticated party dish.

Perfect before grilled fish or roast chicken.

An appetizer that is simple to make, delicious and very appealing.

This attractive and flavorful main course is perfect for weeknight entertaining.

This recipe was inspired by Aunt Gladys's beef, from Laurie Colwin (Gourmet, January 1992), and Nathalie Waag's leg of lamb with tomatoes and garlic (Gourmet, September 1986). The best chuck roasts for this recipe come from the supermarket—fancy butcher shops' meat is too lean and often becomes dry when cooked.

(Cacciucco) This seafood soup, called cacciucco (meaning "mixture"), is a specialty of Livorno, a fishing port that is Tuscany's second-largest city. It has been made for hundreds of years, and variations of it appear all along the Tuscan coast. Traditionally, at least five types of fish and shellfish are included (one for each "c" in the name). If you like, do as the Italians do, and place a slice of toasted bread in each bowl before ladling the soup over.

Crown roasts are often done with pork, but lamb also makes for a festive presentation—and it's a delicious change of pace. Request the roasts from the butcher ahead of time, since they are usually prepared to order. Pour a Syrah with dinner if you've chosen this main course.

Active time: 25 min Start to finish: 30 min Peas, noodles, beef—everything you need for dinner in one dish.

"Andaluca restaurant in Seattle offers a delicious—and beautiful—green gazpacho served with a crabmeat topping," says Elida D. Wilson of Olympia, Washington. "Would chef Wayne Johnson be willing to share his recipe?"