Garlic

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.

This recipe can be prepared in 45 minutes or less. Dried mixed salad herbs, found in the spice section of the supermarket, can substitute for herbes de Provence, the French seasoning.

"During my first trip west of the Mississippi, I had dinner at an extraordinary restaurant called The Fort, in Morrison, Colorado," says Marcia Walsh of Westford, Massachusetts. "I enjoyed both the ambience and the food, especially the rib roast." The vegetable-herb coating gives the roast extra flavor. This is an easy holiday entrée.

Ask the butcher to bone, skin and butterfly the turkey breast. You will also need some cheesecloth (available in most supermarkets) for wrapping the roulade before cooking.

Fermented soybean paste-called miso-is the key ingredient here.

A typical chili of the depression years consisted of cheap meat stretched by even cheaper beans. Chili remained modestly popular even when the hard times waned, until Lyndon Johnson boosted its national profile during the 1960s. Now chili is back and bigger than ever. Even with the modern addition of smoked jalapeños (chipotles), the inclusion of black beans and beer, and a stylish drizzle of lime crema, this recipe is a classic-hot, hearty and filling.

Roasted whole garlic got its start at Chez Panisse. Here, it’s added to the decade’s ultimate comfort food, smooth and creamy mashed potatoes.

The veal shanks are extremely tender and have lots of great-tasting sauce. Serve them with the butternut polenta and steamed rapini (also called broccoli rabe), and offer Pinot Noir with dinner.

This is a satisfying vegetarian main course that takes full advantage of the flavor possibilities of garlic, here cooked until soft for sweetness and body, sautéed until golden for depth, and added raw for brightness.