Scallion

For this simple—yet boldly flavored—entrée, tuna or sea bass can be substituted. Chilies in the sauce add nice heat.

For this salsa, we prefer the tang of a regular pineapple — not too ripe and not "extra sweet." Active time: 25 min Start to finish: 1 hr

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.

Here's the traditional southern way to bake and serve corn bread: right in the skillet. Using shortening to grease the pan produces a nice, brown crust.

There's no alternative to Chinese sausage—it's slightly sweet and very flavorful.

A charcoal grill will give the best flavor.

Serve with: Spinach salad topped with toasted almonds, and sesame breadsticks.

Oysters were very much a part of American life in Colonial days, and were cooked in every conceivable manner — boiled, scalloped or steamed; turned into pies and fritters; or, in the winter in Savannah, roasted over an open fire. Here they're presented on the half shell, with shallots, green onions and vinegar.

Quinoa, an ancient grain eaten by the Incas, is naturally coated with a bitter-tasting substance called saponin. But once the residue is rinsed away, you have a versatile, nutty-tasting grain that makes a fine alternative to rice and barley. For convenience, grill the bell peppers in this dish at the same time as the vegetables and beef for the main-course kebabs.