Garlic

We ordered our lamb chops ahead to allow time for the butcher to french them to the eye (to trim them of all fat and scrape the rib bone clean). This not only makes for a nice presentation but also makes it much easier for guests to pick them up. Our chops, purchased from a fancy Manhattan butcher, cost $400 and were by far the most expensive part of this wedding menu. Sounds like a lot, we know, but just think what a caterer would charge. Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.

The original recipe for oysters Rockefeller, created at the New Orleans restaurant Antoine's in 1899, remains a secret to this day. The appetizer, oysters topped with a mixture of finely chopped greens and copious amounts of butter and then baked in their shells, was considered so rich that it had to be named after the richest man of the day, John D. Rockefeller. A few years later, no self-respecting restaurateur would be without his own version on the menu. This lighter take features spinach, watercress, green onions and grated Parmesan.

The manly art of grilling reached its first peak in this decade, as dads stood by their Webers, stoking the fire and pulling dinner from its clutches while moms did the shopping and cleanup. Besides burgers and wienies, people loved to make shish kebab. Today, grilling knows no gender, and skewers remain a handy way to prepare small foods. Experience has taught us that the vegetables are best cooked separately, or not at all—as this hot-cold, tender-crunchy wonder of a sandwich illustrates.

Nixon's re-establishment of relations with China led Americans to discover, among other things, that there was more to Chinese cooking than the Cantonese dishes we had all grown up with.

This recipe is a yummy one-pot entrée from The Elements of Taste, by Gray Kunz and Peter Kaminsky. The secret here is browning the meat.

Lighter in flavor and texture, this is the perfect sauce for ravioli.

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.

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

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.

Pae Thee Thoke Chinese long beans, also known as yard-long beans, really are long — about 18 inches.

Can be prepared in less than 45 minutes.

Bruschetta — a rustic Italian canapé — is the perfect vehicle for the robust flavors of late summer. Serve these topped toasts as a first course or, with a salad and a glass of wine, as a light supper.

If you can't get fresh oregano to sprinkle on the peppers, fresh basil or parsley is just fine.

Halibut is the largest member of the flatfish family, which also includes flounder. It should be cooked with some liquid, such as wine or broth, so the fish stays moist.

Can be prepared in 45 minutes or less.

(Emilia-Romagna Flatbread with Broccoli Rabe) A piadina is baked on a griddle, folded in half, and filled. In Emilia-Romagna, the fillings might include sautéed greens; cold meats such as prosciutto or salami; and semisoft or soft cheeses such as Fontina Valle d'Aosta. Piadine are usually eaten like sandwiches but can be cut into small wedges to serve as a first course.