Garlic

This dip was inspired by a recipe for bissara, a garlicky purée from Egypt made from dried broad beans, in Claudia Roden's Mediterranean Cookery.

These can be made one day before serving.

"In your September 1997 issue, page 146, you answered a reader's inquiry about why pesto discolors," says Al Herron of Prescott, Arizona. "You offered a traditional solution, but I believe there is a better one: Mix fresh pesto with yogurt, and the pesto will not turn brown over time as it ordinarily does. (For many years I used the olive-oil-on-top trick with limited success.) I have kept leftover pesto mixed with yogurt in the refrigerator for several days with no discernible change in color or flavor. The proportion can vary — as little as one part yogurt to eight parts pesto, or as much as you like for flavor."

Active time: 10 min Start to finish: 10 min

Talk about simple stews! You don't have to brown the meat — and the stew cooks in an easy hour.

Play off the Provençal flavors by passing an arugula salad tossed with red wine vinaigrette. Sliced peaches topped with honey and sour cream would make a great finale.

If you're using whole-milk plain yogurt instead of lebneh, you'll have to allow extra time (at least 8 hours) for draining. Active time: 20 min Start to finish: 50 min

The long noodles in this soup — representing longevity — are meant to be slurped up. In Chinese culture, cutting them would symbolize cutting one's life short. This recipe requires a whole chicken for its rich broth and makes double the quantity necessary. Reserve 1/2 cup stock for the Broccoli Spears in Garlic Sauce and freeze the remainder. After setting aside the breast meat for the soup, save the rest of the chicken for another dish. The reserved cilantro leaves can be used for the Steamed Striped Bass with Ginger and Scallions. Active time: 30 min Start to finish: 3 3/4 hr

A healthful version of meatloaf that doesn't sacrifice taste for a lower fat content. Put leftovers on onion rolls with lettuce and tomato for a great sandwich treat.

A one-dish meal with all the earthy flavors of the Southwest.

A persillade is a mixture of chopped parsley - persil in French - and garlic that is added to dishes as a flavoring or garnish.

Skillet-toasted fresh breadcrumbs tossed with Parmesan cheese add crunch to this terrific side dish.

Active time: 15 min Start to finish: 45 min

Catalan chicory, or puntarelle, is the green of choice for this salad dressing, although Belgian endive can also he substituted. Arugula and most other full-flavored salad greens also pair well with the dressing. As regards anchovies, whole ones packed in suit are more work to cook with but taste best; bottled anchovies are a good second choice; canned (and therefore hidden from inspection) are the last decent option. Anchovy paste is made from leftovers and not really worth buying. Can be prepared in 45 minutes or less but requires additional unattended time.