Garlic

Cioppino is San Francisco's answer to bouillabaisse and, like that famous Provencal seafood soup, is made with a variety of the freshest fish possible. In San Francisco the mixture included Dungeness crab, which adds a unique flavor, but any regional crab will do. If crab is not available, substitute another shellfish. No clams? Try mussels. The point is to treat the following recipe as a guide and use whatever looks best in the market the day you make the soup.

Can be prepared in 45 minutes or less. =

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