Garlic

Here's a simple, richly flavored recipe from Josefina Howard, owner of Rosa Mexicano restaurant in New York.

Teamed with pita bread triangles and a variety of raw vegetables, this Middle Eastern dip makes a great snack or hors d'oeuvre for a dinner party. Tahini is available at natural foods stores and some supermarkets.

Can be prepared in 45 minutes or less.

If you're feeling extravagant, try replacing the scallops with half a pound of lobster. Or substitute a pound of cubed chicken for the seafood and chicken broth for the clam juice.

Use this snappy seasoning on pork, lamb and beef as well.

Called fattoush in Lebanon, this colorful dish is offered as a first course at Al-Amir restaurant in Portland, Oregon.

A full-flavored Italian blue cheese adds pizzazz to this pasta. Serve the dish with a salad, bread and a glass of white wine for a lovely weekday dinner.

An elegant but easy first course. Frozen artichoke hearts are used for the filling, and purchased gyoza or wonton wrappers replace homemade pasta.

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.

Thirty-six garlic cloves may sound like a lot, but they're cooked until mellow in flavor. This recipe was created to accompany Spiced Beef Tenderloin Steaks with Mango Salsa.

Polenta is often made at the last minute on the stove. Since this version is baked, it's a great do-ahead dish.

Can be prepared in 45 minutes or less.

Serve this flavorful roast with its rich mushroom gravy, the mashed potatoes here and sautéed carrots. A fruity Zinfandel would make a good wine choice.

Another all-around favorite: These mushrooms can be spooned over toast for a light supper on their own, but they also make a nice accompaniment to steak or lamb.