Olive

You can buy jars of tapenade at some specialty markets, but Jody Adams prefers the taste of homemade.

(Churrasco de Sao Paulo a la Parilla con Chimichurri Rojo) Churrasco is a very primitive form of cooking meat. The gauchos, or cowboys, of Brazil would kill and butcher the animals out on the pampas, build a big fire, and barbecue the meat on a spit of some sort, basting it with a vinegary liquid. As cities developed, however, this recipe too became more civilized — I do ask you to prepare it the way they do in many Brazilian steak houses, with cebollas fritas (otherwise known as onion rings).

Foster's variation on a simple Tuscan classic might be considered heresy to purists, but our customers are crazy about the addition of olives, sun-dried tomatoes, and spinach. It's a great dish for summer buffets. The salad can be made a day in advance; serve it lightly chilled or at room temperature.

These are nice as part of a barbecue buffet.

Serve with: Grilled asparagus and pasta tossed with Parmesan and chopped mint.

An ode to New York City's Greek populace, this modern rendition of a classic was inspired by a dish we enjoyed at the Manhattan taverna Snack.

A colorful salad that is refreshing alongside the lamb chops. Green or red bell peppers can be added to the salad, if you like.

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

A sophisticated, Spanish-style salad.

(Chicken with Preserved Lemons and Olives)

Mint, orange peel, cinnamon and raisins give this dish the distinctive flair of North African cooking, which has become so popular. Couscous with minced green onions would be a delicious accompaniment.

Some of the ingredients need to marinate overnight in the Dijon-red wine vinaigrette, so plan accordingly.

The sweetness of the pomegranate molasses is great with the salty olives. (If you can't find the molasses, the olives are also good without it.) Dip warm pita wedges into the sauce.

Parmesan goes a long way on this meatless entrée, so use sparingly. Pour some Chianti.

Tapenade, a puree of olives and herbs that's enjoyed in France, gets a boost from tangy sun-dried tomatoes.