Garlic

Horseradish, which is found on the traditional seder plate, is used here with terrific results.

Braised pork shoulder, spicy Italian sausage, and pancetta enrich the tomato sauce. Dried crushed red pepper kicks up the heat.

Serve with grilled chicken or fish. Also great with light goat cheese and French bread as an appetizer.

We've substituted the florets of regular broccoli for broccoli rabe, since they are more readily available. Use rabe if you can find it at your market; it will lend a stronger, more authentic flavor to the dish.

This recipe is needed to prepare Minted Lamb and Sugar Snap Pea Salad .

This recipe can be prepared in 45 minutes or less.

Active time: 1 3/4 hr Start to finish: 4 1/4 hr (includes making stock and rouille)

Cook and refrigerate the rice ahead of time. This meal needs only a bottle of Chardonnay.

This recipe makes more charmoula — a Moroccan herb and spice paste — than you'll need. You can use the leftover to rub on chicken or salmon before grilling. Active time: 30 min Start to finish: 1 hr

"At the restaurant Mimosa, the food, service, and ambiance transform a night in Los Angeles into an evening in Paris," says Michele Winkler of Sherman Oaks, California. "There, we had a delectable roast pork that was succulent on the inside, with a marvelous crust. We would love to prepare it at home." You can order the inexpensive "Boston" roast called for in this recipe from your butcher. In late-18th-century New England, some pork cuts were packed into casks or barrels, known as "butts," for storage and shipment. The way the pork shoulder was cut in the Boston area became known in some regions as "Boston butt," a moniker still used today almost everywhere in the United States, except Boston.

Bacalao (salt cod) has been popular in Spain for centuries, especially among the Basques (they brought it back from whaling voyages to northern Europe) and the Catalans (the southern French shared it with them). Although Spain is surrounded by water, in days gone by fresh fish never made it to the interior and sometimes wasn't available - or any good - on the coasts. So, in this strict Catholic country where meat and poultry were not allowed on Fridays, or during Lent, Bacalao became an integral part of the staple diet. Bradade - salt cod pureed with potatoes, olive oil and sometimes milk - is a specialty of France's Provence area that has made its way into the Catalan culinary repertoire as Brandada. If you've never tried salt cod, this is a good initiation. Start soaking the dried fish a day ahead.

Grapes marinated in Port with rosemary and them combined with the mild garlic and the creamy cheese lead to an inventive appetizer. Use both red and green grapes for a pretty presentation.

The extra marinade keeps up to three weeks in the refrigerator and is delicious used with chicken, lamb or beef, too.