Garlic

"I'm hoping to get the recipe for a terrific appetizer I tried at Hamiltons' at First & Main in Charlottesville, Virginia," says Sue Carter of Murieta, California. "The seafood fritters came with lettuce leaves (to wrap around the fritters) and a spicy sauce."

This salad-in-a-sandwich can also be made with individual sourdough rolls. There can be many variations on this theme, so use your imagination. You might replace the tuna with grilled leftover chicken or tuck in a bit of salami, mortadella or roast beef. The sandwich is best if made at least two hours before serving.

For this robust and easy entrée, chicken is baked with a barbecue-style glaze. Removing the skin cuts back on fat.

Tamarind seasoning paste Smoky, earthy, and with a sweet-and-sour tang, this recado is also delicious on pork, beef, and venison.

You can add some diced red bell pepper to give this full-flavored dish a splash of color.

Gremolata, a mixture of minced lemon peel, garlic and parsley, is the classic topping for osso buco. This version also features rosemary. The chicken (opposite) is roasted under a baking sheet with a skillet on top; the weight ensures that the chicken will be cooked evenly. Sauted broccoli rabe is a nice go-with, as is a Pinot Noir, a Pinot Blanc or a Chianti. Cheese, figs and bread make a European-style finale.

Orzo pilaf and stewed tomatoes simmered with sliced fennel bulb are nice side dishes. Classic chocolate mousse is the perfect finish.

If you'd like to make the jalapeño-lime butter one day ahead, use a broiler or gas burner to char the chiles and save the grill prep for the corn.

The cilantro lime topping in this recipe is a Southeast Asian variation on the classic Italian gremolata, which is made with parsley, lemon zest, and garlic. Active time: 15 min Start to finish: 20 min