Garlic

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. This tangy salad is an interesting departure from baba ghanoush, and makes a terrific Passover starter when served with matzoh. You'll want to begin preparing it a day ahead, since it has to marinate overnight.

This recipe was created by Govind Armstrong, chef and co-owner of Table 8 restaurants in Los Angeles and Miami. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. If lamb is not brought to room temperature before being placed in oven, roasting may take up to 45 minutes.

Editor's note: The recipe below is from The Best Recipes in the World by Mark Bittman. For Bittman's tips on preparing a modern Passover meal, click here. Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I'm not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good.

A long marinade in a mixture of Korean ingredients infuses these short ribs with spicy-sweet heat. Braising the ribs locks in the fiery, garlicky flavor and results in incredibly tender meat that pulls easily away from the bone.

This is a fantastic preparation for bone-in pork shoulder, which is loaded with flavor but needs braising to tenderize. A blend of ingredients commonly used in Eurasia's culinarily diverse Caucasus region (comprising Georgia, Armenia, Azerbaijan, and parts of Russia) brings together elements of heat, garlic, and spices like coriander and fenugreek.

In this luxurious dish, the marrow from slow-simmered beef shanks combines with pan juices and aromatic vegetables, creating a silky gravy perfect for serving with potatoes. Tender roasted garlic adds a deep, caramelized background note.

If four people eat a mix of light and dark skinless meat, you'll have enough leftovers for two more meals. Bonus: Your oven does all but 10 minutes of the work.

Editor's note: The recipe and introductory text below are from The Shun Lee Cookbook by Michael Tong. This Sichuan dish features a regional sauce, sometimes called "fish-fragrant flavor," that combines hot chili paste, garlic, ginger, scallions, vinegar, sugar, and soy sauce—but no fish!

This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

This recipe makes more than enough pesto for Chef Ryan Hardy's Artichoke and green garlic soup . Leftovers, which freeze wonderfully, are great with pasta.

This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Pea tendrils or shoots are available at Asian markets. Or substitute baby bok choy cut into thin strips.

Serve as a side dish for roast chicken.

This recipe originally accompanied shrimp and scallop posole .

Dinner rolls work well as buns for these mini burgers. Allow three burgers per person and top with tomato, red onion, and cucumber slices.

Look for malanga at Latin markets or online at melissas.com.

Nuevo cubano: This is Rodriguez's riff on vaca frita, slow-cooked shredded meat that's then sautéed with onions. Rodriguez likes to serve the steak whole, with an onion mojo on the side. (Mojo usually refers to a marinade made with citrus, olive oil, and onions, but here the mixture has been transformed into a condiment.) What to drink: A selection of Latin beers like Corona Extra, Hatuey, Negra Modelo, Dos Equis, and Tecate.

Improv: Thai green curry paste would be great in place of the wasabi. Start with 1/2 teaspoon and add more to taste. Finish the sauce by stirring in a little chopped fresh cilantro.