Garlic

This may not sound like traditional teriyaki, but we love the combination of coriander and cilantro with the soy marinade. Serve the steak with hot-and-sour cabbage salad .

Pour a Chardonnay with the meal; if there are kids at the table, offer them apple cider.

Mole Poblano Mole is very time-consuming to make, but you can begin up to three days ahead. The results are well worth the effort. In Mexico, this is served with rice or unfilled tamales.

The peppers can be roasted and the broccoli blanched a day ahead, leaving just the sautéing to do before serving. This dish is equally delicious served right off the stove or at room temperature.

As pork is bred very lean these days, searing the meat holds in the juices. It is therefore a very important step.

You can buy jars of tapenade at some specialty markets, but Jody Adams prefers the taste of homemade.

The flavors of gremolata — the garnish of finely chopped lemon peel, parsley, and garlic that traditionally tops osso buco — are terrific with asparagus. The asparagus can be blanched and chilled one day ahead.

Those with Texas-size appetites will require an entire steak; for most others — even the heartiest of meat lovers — half of one of these rib steaks is probably plenty.

This recipe is an accompaniment for Yellow Tomato Gazpacho with Cilantro Oil and Avocado.

"Your readers would love the food at Stella's," writes Annoria Tohrm of Richmond, Virginia. "This Greek cafe in Richmond serves all the standards — moussaka, taramasalata, and baklava. But I can't get enough of the baba ghanouj, and I want to make it at home." This Middle Eastern eggplant spread is also a delicious dip for raw vegetables.

Marinating the lamb for one day in a thick mixture of yogurt, lime juice, and spices intensifies the Indian tastes.

Active time: 30 min Start to finish: 40 min

Strong beef broth and garlic, not sugar, make a true Ukrainian borscht delicious. Fresh root vegetables and roasted beets provide plenty of sweetness which is balanced by an acid edge of lemon.

Although bisques tend to be thick and creamy, the following intensely flavorful version is light, with very little cream added.