Garlic

This zesty soup is based on a chicken and curry stew popular in the South. The origin of its name is unclear, but according to one account, it was brought to Savannah in the early 1800s by a sea captain who traveled the spice route from India.

Cava, Spain's sparkling wine, is readily available at supermarkets and liquor stores.

This sophisticated soup and salad combination makes a cozy winter lunch for friends.

A nice hors d'oeuvre teaming fresh vegetables with a simplified version of rouille, the spicy red pepper and garlic sauce that typically accompanies French fish soups.

From Jane Butel's cooking school in Albuquerque, New Mexico.

Debbie uses whatever cheese she has on hand, and she's always happy with the results. This could be a meatless main course or a rich side dish.

A crisp white wine, such as Sauvignon Blanc, would be nice with this dish.

This is a terrific version of osso buco alla Milanese. To bring out the flavors, the veal is sprinkled with gremolata, a snappy mixture of chopped parsley, garlic and grated lemon peel. Uncork a bottle of Nebbiolo d'Alba or Nebbiolo delle Langhe to go with this classic do-ahead entrée.

Here we've adapted the classic Chinese dish "squab in jade," in which the meat is minced, stir-fried, and served in "cups" of lettuce.

Offer some crusty bread with this lovely main-course salad.