Garlic

Chicharrones are cracklings — the flavorful solids that are left over from making lard; the resemblance these little morsels of chicken bear to them accounts for the name "chicken cracklings." Chicharrones de pollo is a typically South American dish, variations of which can be found all over that continent and up into the Central American peninsula. The chicken is chpped up Chinese-style — bones, skin and all — into small pieces. Then it is usually marinated, rolled in wheat or corn flour, and deep fried — although sometimes it is not marinated, and sometimes it is fried without any breading at all.

Great served with grilled lamb, steak or any Mediterranean-style menu.

Can be prepared in 45 minutes or less.

Great on their own or in pastas and salads.

Cooking the fish en papillote, in parchment paper or foil, keeps it moist.

Camarones al mojo de ajo is a favorite Mexican dish. Here, instead of swimming in butter, it swims in a flavorful sauce.

Instead of white cubes of tofu bobbing in this African-style soup, where they look decidedly odd, I purée the tofu with a portion of the finished soup until everything is smooth. The tofu is there, but it doesn't intrude. And this is a method you can use with virtually any puréed soup. If you wish, you can purée the entire soup or leave it textured, with bits of sweet potatoes and peppers.

Any leftovers are great added to the Tuscan Rice Salad or for sandwiches.

The Provençal specialty known as brandade is typically made with salt cod. Serve this vegetarian version as a main course topped with a poached egg. It's also great as a side dish or spread on toasts for an appetizer.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

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

Perfect for a picnic, this roasted chicken is as flavorful cold as it is hot - and it even tastes good at home.