Mint

This recipe was created to accompany Crudités and Grilled Sausages with Sweet and Hot Chutneys.

Raita is a fresh yogurt sauce that typically accompanies curries and other Indian dishes. This raita also acts as a marinade.

Active time: 10 min Start to finish: 30 min

The deep garnet glaze, made with pomegranate molasses, adds a richly piquant, sweet-tart depth of flavor to the turkey.

Having the lamb boned makes it easier to serve at the table — you won't have to struggle with trying to slice around the bone.

The sauce is a twist on raita, the cooling yogurt side dish served with spicy foods. Like all the best buffet dishes, the eggplant is equally good warm or at room temperature.

If the grill is large enough, cook the artichokes alongside the steaks; otherwise, grill these first and serve at room temperature.

Active time: 20 min Start to finish: 25 min

Check out your local farmers' market for the best selection of heirloom tomatoes and use them within a few days.

Active time: 15 min Start to finish: 25 min

This distinctive fat-free drink is a great change of pace from coffee or tea.

Rosemary sprigs double as flavoring agents and skewers in this beautiful hors d'oeuvre. Only half of the pesto is used for this recipe; toss the remainder with pasta or spread thinly on crostini or grilled chicken breasts. What to drink: Pinot Grigio.

(Frittata di Funghi con menta) The frittata is a popular appetizer, lunch or light supper in Tuscany, and making it is an art. Tuscans like their frittatas golden on the outside and creamy on the inside. Frittatas usually feature seasonal vegetables like artichokes, asparagus or the wild mushrooms here. Porcini and cantarelli (chanterelles) are the most common wild Tuscan mushrooms, but others can occasionally be found at markets or in secret spots in the woods.