Herbs & Spices

This zesty condiment is a wonderful addition to sandwiches. It also makes a great dip for raw vegetables and a superb sauce for fish.

Great with grilled chicken or meats, or as an addition to hamburgers and other sandwiches. If available, use Vidalia or Maui onions for this delicious condiment.

Chervil's delicate anise flavor enhances the season's baby vegetables. If you don't have chervil, substitute fresh dill.

The name Indian pudding comes from the addition of cornmeal here — early colonists called most everything made with corn "Indian." Originally the pudding was cooked in a pot over the open hearth and was very dense. This is a lighter version baked in a modern oven, but we kept the traditional step of pouring milk or cream over the top of the pudding before cooking it.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Although four mini-muffin pans are called for, each containing twelve 1 3/4-by-1 inch cups, you could also make these tartlets in batches using two pans. When making the dough, work quickly to prevent the phyllo from drying out and the butter from hardening.

This hearty entrée is made with rabbit, which can be found in the frozen foods section of some supermarkets or ordered from your butcher. You can also substitute chicken thighs. The "little ear" shape of the pasta is perfect for trapping the sauce.

Chef Jody Adams of Rialto at The Charles Hotel in Cambridge is famous for this type of rustic dish. At the restaurant she serves the stew on mashed potatoes.

A cup or so of the linguine cooking water is the secret to a properly made pasta with pesto.

Active time: 1 1/2 hr Start to finish: 3 hr (plus 1 day for flavors to develop)

Can be prepared in 45 minutes or less.

Pasta chi Civa is traditionally served during Carnilivari (Mardi Gras) in Polizzi Generosa to fortify the revelers.