Garlic

Shredding the kale allows you to cook it for a shorter period of time, so it retains an appealingly bright color and is gentler in flavor than if it had been slow-cooked.

This slightly unusual side dish takes the place of your standard green beans, lending a light and crunchy contrast to the heavier, puréed dishes in this menu. (Most people don't think of cooking jicama, but we love its crisp water-chestnut-like texture, raw or sautéed.)

These satisfying tarts may incite "vegetarian envy" in your meat-eating guests. The recipe makes 4 sizable main-course portions, but the tarts could be halved (or even quartered) to serve as a side dish. Either way, they are delicious with the roasted mushroom and barley gravy.

This quick dish has all the deep, exciting flavors of Southeast Asia. The curry paste already has lemongrass in it, so don't worry if you can't find fresh: It will still be delicious without it.

Boeuf à la Mode This old-fashioned pot roast recipe was given to food editor Ruth Cousineau by her late mother-in-law, Mary Cousineau, who learned it from her own French-Canadian mother-in-law. Ruth has substituted allspice for the more difficult-to-find quatre épices, which Mary used to flavor the meat. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over steamed potatoes or serve the sliced meat over noodles.

The flavor combinations in this creamy yet light soup are complex, but making it is very easy. Like the best appetizers, the soup wakes up the palate and is not too filling.

Farro is often said to be the Italian word for "spelt," but it is actually a different strain of wheat.

This recipe is an adaptation of the wonderful smash of vegetable served on the sliced-pork sandwiches at Philadelphia's Tony Lukes. Liberated from the bread, the dish has a slight bitterness that makes a great foil for the richness of Broiled Duck Breasts with Orange Chipotle Sauce .

Helene Cypress of Franklin Square, New York, writes: "My grandson loves this family favorite and always asks for it. I usually end up making extra to share with other guests and neighbors."

Called thiebou djenne, this national dish of Senegal is traditionally eaten from a communal platter. The hostess divides the fish and vegetables onto a portion of rice for each person. In Senegal, the cook would most likely use whatever fresh whole fish was available, so any 1-pound (12-inch-long) white-fleshed fish you can find will do. If you live in an area where there are African markets and you like funkier flavors, look for dried fish such as stockfish to add as well — it lends an authentic smokiness. Be forewarned, however, that many find dried fish (distinct from salt cod) a decidedly acquired taste.

This recipe was inspired by a dish that Italian chef Alessandro Giuntoli made when he was at Osteria del Circo, in New York City.

Since lima and fava beans have a shorter growing season than most local tomatoes, we've given frozen edamame, available year-round, as an alternative to make this recipe more versatile.

We like this butter on grilled steak.

If your chicken breast halves are large, halve them crosswise. Marinating the chicken keeps the meat moist and imparts extra flavor. Though the recipe says to keep the fried chicken warm, it's equally good served at room temperature. In fact, if you're making this entire menu using a single oven, you'll need to let the chicken stand at room temperature while the squash casserole bakes.