Garlic

Adobo — a paste made with chiles, spices, and vinegar or sometimes citrus juice — is a flavoring agent found throughout the Spanish-speaking world. This variation with paprika and rosemary serves as the seasoning rub for the meat.

Steve Katz of Potomac, Maryland, writes: "I would like to share a recipe for the most finger-licking baby back ribs you'll ever cook on your stovetop. The secret ingredient is Lapsang souchong tea, used in the braising liquid to give the ribs a smoky flavor. Active time: 45 min Start to finish: 2 1/4 hr

Pa Amb Tomàquet Rustic and assertive, pa amb tomàquet is a quick and easy hors d'oeuvre or accompaniment, best grilled (and served) in batches. Active time: 15 min Start to finish: 30 min

This recipe can be prepared in 45 minutes or less.

A drizzle of chipotle-accented cream boosts the flavors in this refreshing summer soup.

The sauce for this dish can also be served over chicken, or even shrimp or scallops.

A versatile dish for the family or for casual entertaining. The chili is also good without the cornmeal topping, served with corn bread alongside.

This soup is particularly delicious when made with sweet white corn. Serve it as an appetizer or with an avocado and orange salad for a luncheon or a light dinner.

Here's the real thing — far more vividly colored, textured and flavored than the stuff that comes out of a can, and far more comforting. A drizzle of lemon-rosemary cream gives this classic American soup an Italian touch.

This soup is also wonderful hot.

This salsa from Jane Butel's cooking school in Albuquerque, New Mexico is great with fajitas or as a dip for chips.

Neapolitan in origin, this make-ahead savory pie is delicious either warm or at room temperature.