Parsley

Extra-virgin olive oil takes the place of cream and butter in these decadent, golden mashed potatoes.

M'Eloise Waters of Yakima, Washington, writes: "Throughout the years, I have enjoyed so many 'R.S.V.P.' recipes, and now I have a request of my own: the chicken pasta from Spazzo Mediterranean Grill in Bellevue, Washington. It has fresh herbs, walnuts, almonds, and caramelized onions."

This garlicky sauce from Argentina is great spooned over beef or chicken.

This quick side dish goes well with fish, such as arctic char, or grilled chicken.

North African spices combine with a touch of honey and lemon in a refreshing summer soup.

Robert Colombi of Paris, France, writes: "My mother was Sicilian and my father, Corsican, but I was born in Morocco and lived there for many years. I learned how to cook mostly from my mother (which is why pasta often turns up at dinnertime), but also from my many travels throughout Morocco (which is why my favorite spices are coriander, thyme, and cumin). As I became older, I developed a stronger interest in cooking, especially after I moved to France and got married. I guess I started to feel very nostalgic about the country of my childhood, and it became more important for me to remember and re-create those tastes for my French friends and family." This intriguingly flavored dish comes together in minutes.

Fine bulgur might seem like a specialty ingredient, but it is actually in most supermarkets under the name Near East Taboule Wheat Salad Mix — just toss away the seasoning packet.

Mary deMuth of Rowlett, Texas, writes: "Because my husband is in a graduate program, we've been able to meet people from all over the world. It has been a great experience for our three children — and a chance for me to add to my recipe collection. We frequently have other students over for dinner, so I'm always learning new dishes. Next year our family will be moving to southern France, and we're very excited about the food we'll have there. We hope to make many new friends who will share their Provençal specialties. " Try these on grilled buns for a "burger" variation. Panko is available in the Asian foods section of most supermarkets.

If you can't find fresh lobsters, frozen lobster meat can be used.

In a traditional Seder meal, bitter herbs — sometimes including parsley — represent the bitter experience of slavery. Active time: 15 min Start to finish: 15 min

Pasta with shellfish is an old Italian tradition. Have crusty bread on hand to serve.

You can use small manila clams or cherrystones if you can't get cockles. You can also use mussels, but the cooking time will be slightly shorter.

The flavors of gremolata — the garnish of finely chopped lemon peel, parsley, and garlic that traditionally tops osso buco — are terrific with asparagus. The asparagus can be blanched and chilled one day ahead.

Traditional fish cakes are made with salt cod and potatoes. To create a lighter, more delicate cake, we used fresh cod and left out the potatoes. Active time: 30 min Start to finish: 40 min

These birds are one of many excellent grilling ideas from Steven Raichlen, author of The Barbecue! Bible (Workman, 1998) and How To Grill, in bookstores later this month.

Serve this sauce with roasted meat, fish, or chicken. Active time: 20 min Start to finish: 20 min

Decadent and inimitably French, this recipe was inspired by Jacques Drouot, manager of Le Dôme in Paris. Any leftover fresh truffle can be shaved over scrambled eggs, pasta, or risotto. Jarred truffles are an option, too, but don't have the same intensity of flavor. Or the truffles can be omitted altogether.

Start with Belgian endive spears filled with caviar of red salmon, golden whitefish or black lumpfish. Serve with your favorite Champagne or Chardonnay.