Scallion

Slices of Manchego drizzled with fruity olive oil are a mainstay of tapas bars, and this recipe takes that delicious tradition one step further. Begin making this one day before you plan to serve it.

The green onion oil that is brushed on the custard cups becomes a topping once the eggs are turned out.

The wasabi powder, which can be found in the spice aisle or Asian foods section of most supermarkets, gives the crust a spicy kick. Serve with: Packaged Asian rice pilaf enlivened with a bit of lemon peel, and green beans sprinkled with sesame seeds. Dessert: Tapioca pudding.

Shredded iceberg lettuce topped with ranch dressing is the perfect side dish. End with scoops of lime sorbet drizzled with tequila and sprinkled with lime peel. Canned chipotle chilies are available at Latin American markets, specialty foods stores, and some supermarkets.

Carey Paquette of Arlington, Virginia, writes: "When it comes to cooking, I make an effort to prepare healthful meals, but wouldn't call myself a fanatic. I believe that olive oil goes in everything and wine goes with everything; I just use them in moderation."

Add cooked shrimp to transform this salad into a light main course.

For best results, make this stuffing with day-old Buttermilk Corn Bread.

(Chipotle-Marinated Grilled Pork Ribs) The Caribe Indians on the island of Hispaniola taught the Spanish how to use green wood lattices to make barbacoa — or what we now know as barbecue. A staple of the islanders' diet was the wild hog. The locals called the animals boucan, and that French word eventually came to be applied to many of the wild seafaring island men: buccaneers. Barbecue has become one of the world's favorite foods; few culinary subjects stir such rabid debate, from Texas to Memphis to South Carolina and on down to the Caribbean and South America. Barbecue as we have come to love it — using marinades and/or sauces and carefully slow-cooking — was perfected in the Caribbean. But some food scholars theorize that barbecue may have originated by accident in China many centuries ago, when a devastating fire burned down a barn, and the pig farmers, who had previously never cooked meat in a fiery fashion, smelled solace in their loss and as a consequence ate well that night. No less an authority on food than Waverly Root stated that cooking in this fashion was "so natural under primitive circumstances that it would practically invent itself everywhere, especially in societies accustomed to living outdoors most of the time." If you aren't familiar with country ribs, this recipe will introduce you to the cut, also known as split blade chops. You'll love them for all manner of dishes calling for pork ribs, barbecued or otherwise. This is a very easy recipe, though you need to allow the ribs to marinate overnight.

The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving.