Broil

This is a dish you might be served in a café in the Middle East. It's simple and flavorful and makes a quick dinner; it's also great for a picnic.

At Geronimo, located on eclectic Canyon Road in Santa Fe, this is served with a mixed green salad and roasted corn on the cob. The idea here is to dip the lobster meat into the spicy vinaigrette.

This frittata makes a perfect brunch or lunch — it works especially well for a picnic. And on a steamy summer night, it may be all you need for dinner. Adding a green salad and a nice piece of bread is an easy way to round out the plate.

Couscous is frequently thought of as a grain, but it's actually a pasta. This is more apparent in rounds of toasted Israeli couscous, which are larger and chewier than the familiar Moroccan kind. Try this dish with chicken or fish.

Offer a plum-tomato salad with the sandwiches. Round out the meal with sliced strawberries drizzled with crème de cassis.

When choosing a steak, look for meat with good marbling (fat that runs throughout). This keeps the meat from shrinking and drying as it cooks.

Roasted bell peppers, prosciutto, and olives are added to the classic Italian trio of tomatoes, mozzarella, and basil. Serve with plenty of crusty country bread.

Look for red curry paste in the Asian section of the supermarket. Serve with: Lentil and rice pilaf and sautéed mixed vegetables. Dessert: Sliced papaya and mango.

Here's our version of Barba Yianni's grilled lamb. The marinade works equally well with lamb chops, kebabs, or butterflied leg of lamb. You can also use it on pork or chicken. Skordalia is often made with mashed potatoes or bread soaked in water, but we feel the yogurt gives it more flavor. Skordalia is also good with grilled fish or chicken breasts.

This recipe can be prepared in 45 minutes or less. Thai cooking frequently makes use of the roots of cilantro; their flavor is more pronounced than that of the leaves.

This recipe is used to prepare Roasted Peppers Stuffed with Chick-Pea and Eggplant Purée and Mushrooms. Can be prepared in 45 minutes or less, but requires additional unattended time.

Green peppercorns can be found packed in brine in the specialty foods section of most large supermarkets.

Of course, you must have toasted bagels with this. Spinach salad with apple cider dressing would be nice on the side, and warm cherry strudel is a fine finish.

"My family has subscribed to Gourmet since 1942 or 1943," says Hope Mihalap of Norfolk, Virginia. "This uncomplicated hors d'oeuvre was first served to me at a cocktail party in Chapel Hill, North Carolina, some 35 years ago." "Since then I have discovered other people who make it. Some thinly slice the onion and top it with the mayonnaise and cheese, while others chop the onion and mix it into the mayonnaise. Either way, it's delicious." This is one retro recipe we're glad to revisit. Of the two preparation methods Hope Mihalap describes, we preferred chopping up the onions — the toasts are a bit easier to eat that way. Active time: 5 min Start to finish: 15 min

Leaving a bit of skin on the eggplant adds to the pesto's texture and color. Pour a Pinot Noir or Provençal rosé with the meal.

Serve with: Roast leg of lamb. Combine with: Crusty bread spread with goat cheese. Use as: A seasoning for roast chicken (spread tapenade under the skin before cooking).

Melted butter laced with thyme, fennel seeds and lemon peel is drizzled over the chicken for terrific flavor. The fennel bulbs and bell peppers, both of which are also broiled, add a lot of color and taste. Pour a Sauvignon Blanc to accompany this dish.