Shallot

The cod is topped with housemade mayonnaise at Hugo's. We offer a simplified version.

Savory and full of flavor, this quiche makes a great meal anytime. Serve with smoked salmon and fruit for brunch, or with a salad for supper.

Root vegetables and mushrooms are enriched by the meat's pan juices.

The slight bitterness of the greens cuts through the richness of the meat and potatoes in this menu. Feel free to use any variety of kale (or a mix of varieties) in this dish. Green, red, or Tuscan kale (sometimes called lacinato or dinosaur kale) would all be delicious. 3 pounds kale (about 4 large bunches), thick bottom stems and center stems cut away and discarded

These addictive and deeply flavored ribs make a great starter as part of a larger Thai meal, or they can be served as a main course accompanied by jasmine rice and a sautéed or braised leafy or bitter green vegetable. On the other hand, they make a terrific snack to go along with a cold beer.

At Palate Food + Wine, chef Octavio Becerra makes his own potted duck, whitefish, Berkshire pork, and chicken, our favorite. It's herby, homey, and sophisticated. And it makes a great lunch with a salad on the side. A timing note: The chicken needs to marinate overnight before it's braised.

This salty, savory nibble is perfect with the sparkling cocktail. A garnish of crispy shallots adds just the right amount of crunch.

The lamb (grass-fed, ideally) needs to marinate overnight, so be sure to begin one day ahead. Ask the butcher to bone and butterfly the lamb for you.

The fact that Algeria shares culinary traditions with Spain, Italy, and France is evident in many of its dishes, like this skabetch (which is quite similar in spirit to Spanish escabeche). The shrimp is pickled in a gently tangy spice mixture for a subtle play of flavors. Charmoula refers to the North African combination of ingredients in the marinade—though every country, town, and even family that makes charmoula creates its own special blend.

This salsa verde, which balances a meal full of spiced dishes, would also complement anything from grilled steak to steamed vegetables.

The terms spring onions and green onions aren't synonymous, but the two vegetables are often interchangeable. Spring onions have a larger, rounder bulb end, and they’re slightly stronger in flavor. Look for them at farmers' markets and specialty foods stores.

Gremolata is usually made with parsley, garlic, and lemon peel. Here, shallot replaces garlic, and tarragon and orange peel are added.

Roasting already-roasted cashews seems counterintuitive, but it deepens their rich flavor as the green beans cook alongside.

Editor's note: Oysters Bienville is usually served as an appetizer. Created at Antoine's Restaurant in New Orleans, it is also found on many menus throughout the city and there are several versions. This one by the late Leon E. Soniat, Jr., is easy to prepare and quite authentic.

Adding Sherry wine vinegar and herbs at the end of cooking this vegetable stew makes the pure flavors shine even brighter.

Chimichurri, the traditional accompaniment for steak in Argentina, is an olive oil-based sauce with vinegar, parsley, and other seasonings. In Argentina, cattle are grass-fed, and the vinegary relish complements the herbal beef beautifully. The meat is very lean, so it's best rare.