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Here is our adaptation of aigo bouido, the restorative Provençal garlic soup. Simmering the garlic tames its bite. A green salad and crusty bread round out the meal.

This easy—to—make soup is a terrific Saturday lunch, especially when accompanied by crusty bread, a salad and beer or apple cider. If you're serving people who don't like spicy foods, eliminate the cayenne pepper.

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

Top with sour cream and chopped cilantro.

A bed of rock salt helps keep the cooked clams in place on the platter.

Risotto de Bulgour aux Pois et Asperges At the restaurant, this is made with spelt, a chewy grain that requires much longer cooking than does the more readily available bulgur called for here.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Crème de Courgettes à l'anis Serve this soup either hot or cold.

These get a lift from allspice, too.