Parsley

A one-pot Moroccan meal from Lotfi's in New York. Serve the stew with couscous or flat bread.

This salad was inspired by a classic Salade Niçoise with its fresh anchovies, potatoes and green beans, and one offered to me by Alice Waters, owner of Chez Panisse, who comes to France every year to avail herself of, among other things, the fine green beans of summer.

The extra-virgin olive oil from Countess Lisa-Contini Bonacossi's estate is a favorite of mine and an important element in Lisa 's great cooking. She has an easy going style, changing recipes according to what's in the garden and larder, and is hard to pin down about quantities. Lisa slices her zucchini with an electric meat slicer. I use the 3-mm. blade of my food processor to slice by hand, not with the machine. Can be prepared in 45 minutes or less.

Lemon juice is an integral part of this classic dish. Choose the smallest clams possible, and make sure not to overcook them.

Probably the Shakers' greatest gift to American cookery was their knowledge and liberal use of herbs, which were relied upon to vary and enliven standard dishes. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

Serve the Chunky Tomato and Black Olive Salad and some white wine with this crisp-crusted pizza. A nice ending would be coffee gelato-or regular coffee ice cream-and chocolate biscotti.

Delicious with orzo or rice.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

This recipe can be prepared in 45 minutes or less. Start with a romaine salad tossed with Dijon vinaigrette, and pass rolls for dipping into the mussel broth. Lemon tarts from the bakery would be a nice finale.

This rich, slightly smoky sauce is cooked for only ten minutes.

A growing interest in Middle Eastern food, spurred most likely by the vegetarian movement, brought tabbouleh to the attention of many Americans. It was often served as a side dish at health food restaurants.

This recipe can be prepared in 45 minutes or less. Some varieties of fresh thyme are stronger than others, so we've given a range. Try starting with 2 teaspoons and adding a third if you need more flavor. And, whatever you do, don't stint on the salt!

It's worth the extra effort to make this rich stock; the slow-simmered taste produces a sauce that far exceeds any made with canned beef broth. This recipe is an accompaniment for Standing Rib Roast with Rosemary-Thyme Crust .

Can be prepared in 45 minutes or less.