Garlic

This aristocrat of the salad family is usually considered to belong properly to dinner, accompanying the main entrèe, or even better, as a separate course to refresh the palate. But why not, on a hot summer day, feature the big bowl of cool greens for itself? The accompaniment can be hearty - cheese muffins or sandwiches - but let the salad have the center of the stage.

The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.

Here's a simple and versatile pesto: It can be stored in the refrigerator for up to two weeks, and a spoonful of it enhances everything from soup to chili. Add three cups of diced cooked chicken to the pasta to make a satisfying main course that serves four.

Can be prepared in 45 minutes or less.

This rich, silky soup has a touch of spice.

Yams are blended with regular russets in a nice rendition of mashed potatoes. If you decide to double the recipe, use a 13x9x2-inch glass baking dish.

These rolls are baked instead of deep-fried, making them a healthful, satisfying alternative to traditional egg rolls.

Two New Orleans favorites — catfish and pecans — team up in this terrific dish from Upperline Restaurant.

We make this rich, intensely flavored stock for our mushroom soups, sauces, and ragouts. The dried shiitake mushrooms give the stock depth and tremendous flavor. They're readily available in the Asian section of most grocery stores, but if you can't find them, substitute another variety of dried mushrooms — fresh mushrooms alone will make a weak stock. This stock freezes well.

Can be prepared in 45 minutes or less.

Tomato time is the best time to put this do-ahead soup on the menu.

The robust flavor of Grey Celtic salt complements the greens perfectly.

Classic French tapenade is a spread of black olives, capers and anchovies, among other ingredients. This version has green olives instead of black.

(Gumbo with Mixed Greens and Red Beans) Louisiana's "gumbo z'herbes", from the French gumbo aux herbes, was developed in Roman Catholic communities as a meatless dish for Lent. Traditionally, the number of guests determines how many types of greens go into the pot, but, if you wish to use only a few greens, just increase their amounts to equal the total quantity called for. Red beans are added to make this gumbo a more complete vegetarian main course.

The fire's smoky heat — and some luscious garlic mayonnaise — turn simple grilled tomatoes into a spectacular dish.

This one is delicious made with shrimp and/or scallops, too. If using lobster, garnish the plates with the empty shells.

This traditional, regional vegetable side dish is utterly simple and absolutely delicious. The addition of raisins and pine nuts is distinctively Catalan.

In New Mexico, chili verde is prepared with lots of meat — and no beans. This recipe uses chicken, and you can make it spicier by adding jalapeño chilies. Serve it with the Layered Rice Salad and the Toasted Jalapeño Corn Bread .