Garlic

This recipe can be prepared in 45 minutes or less.

The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.

Oysters were very much a part of American life in Colonial days, and were cooked in every conceivable manner — boiled, scalloped or steamed; turned into pies and fritters; or, in the winter in Savannah, roasted over an open fire. Here they're presented on the half shell, with shallots, green onions and vinegar.

Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with mashed potatoes or bread soaked in water, but we feel the yogurt gives it more flavor. Skordalia is also good with grilled fish or chicken breasts.

Chef Lisa Ahier likes the flavor of Key limes or Mexican limes, which she can buy locally and year-round, for the marinade below. But even if you use regular lime juice, you'll love this chicken, which is as delicious at room temperature as it is hot. In fact, Gourmet's food editors couldn't get enough of it.

The texture of this spicy Brazilian dish falls in between a soup and a stew. Cook it down if you prefer it thicker.

"My wife and I had some great fish dishes at the Alpine Bistro in Steamboat Springs, Colorado, "says Sanford M. Skalka, New Providence, New Jersey. "I would like the recipe for the sesame-crusted tuna steak, which came with a flavorful Asian-style sauce."

A popular entrée in Tuscany, and throughout Italy. Our quick version would go well with tagliatelle with herbed tomato sauce and steamed baby zucchini. Offer biscotti and Vin Santo (Tuscan dessert wine) afterward.

Good as a side dish or meatless entráe.

Leaving a bit of skin on the eggplant adds to the pesto's texture and color. Pour a Pinot Noir or Provençal rosé with the meal.

Active time: 15 min Start to finish: 40 min

For this robust and easy entrée, chicken is baked with a barbecue-style glaze. Removing the skin cuts back on fat.

Tamarind seasoning paste Smoky, earthy, and with a sweet-and-sour tang, this recado is also delicious on pork, beef, and venison.