Broil

(Thai Eggplant Salad) Thai dishes known as yams are often translated into English as "salads", perhaps for lack of a better word. Like salads, yams are often served at room temperature and include fresh herbs and raw vegetables. Unlike salads, however, which Westerners often eat to refresh their palates, yams are anything but shy in flavor. In Thailand they are often served when people get together for a glass of beer and want something to nibble on. In this yam, Asian eggplants - long and narrow and ranging from deep purple to pale violet - are broiled and tossed with shallots, Vietnamese coriander, and a dressing that is at once salty, sour, spicy, and slightly sweet. After you have made the salad once, you may want to experiment with the balance of seasonings, perhaps increasing the chili heat. Vietnamese coriander is known in Vietnam as rau ram and in Thailand as pak chi wietnam. It is usually sold in open bunches or in cellophane and can be found at Vietnamese and Thai markets.

This frittata-like preparation, called maakouda, can be made with meat, chicken, fish or vegetables. Served hot or cold, it is a standard Tunisian hors d'oeuvre, but is also great for brunch, lunch or supper. The eggplant is broiled, not fried, so it does not absorb a lot of oil.

Although most of the molasses imported by the Colonies in the seventeenth century was used to make rum, some found its way into the kitchen. Can be prepared in 45 minutes or less.

The warm goat cheese toasts make delicious croutons for the salad, but they would also be an easy hors d'oeuvre.

Can be prepared in 45 minutes or less.

Buttered steamed broccoli and carrots are great with this ultimate comfort food; end with grapes and cookies.

Active time: 1 hr Start to finish: 1 1/2 hr

This recipe can be prepared in 45 minutes or less.

"At the Charleston Grill in Charleston, South Carolina, we were overwhelmed by how delicious the grits were," write Neil and Judy Kleinman of Pasadena, California. "This spectacular side dish was made with goat cheese and sun-dried tomatoes, and was served in a small skillet."

Begin making this one day ahead. To soften the ice cream uniformly, place the container (lid removed) in the microwave and heat for ten-second intervals on medium power.

This bright, piquant sauce is also delicious spooned over sautéed chicken, fish, or steak. This recipe is an accompaniment for Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce.

This is exactly the kind of dish that conjures up visions of Greeks spit-roasting lamb on rocky hills above the sea, and basting it with branches of thyme dipped in olive oil. (Which is not a bad recipe itself, especially if you have the rocky hills and sea.)

Adrienne Herman of Rancho Palos Verdes, California, writes: "I recently enjoyed a terrific meal at the Eiffel Tower restaurant at Paris Las Vegas. The highlight was the crème brûlée, which I would love to re-create at home."

Roasted green chilies add spice to this do-ahead dish, which happens to be a great way to use up leftover chicken.

Coquilles St.-Jacques Active time: 30 min Start to finish: 1 hr