The pungency of garlic has the capacity to add vitality to plain foods and perk up their tastes. This may be because garlic acts as a flavor catalyst. One of its functions in a recipe is to blend with different tastes and ignite changes.

There are other ways to consume spinach than the often overcooked, army- green preparation that some people may remember. Fresh baby spinach is bright green, crisp, just slightly bitter and provides a nice accompaniment to creamy, full-flavored salad dressings like this Spinach Salad with Chunky Garlic Salad Dressing.

Sangria is a beverage that originated in Portugal and Spain. It commonly contains alcohol, such as red or white wine, brandy or flavored liqueur, with or without orange juice or sparkling water, and chopped fruit, such as apples, berries, cherries, lemons, melon, nectarines, oranges, peaches or pineapple.

Contrary to popular opinion, couscous is neither a grain nor pasta. Couscous is a type of wheat that is steamed, not boiled and ready to serve in a few minutes. Simply add instant couscous to boiling water; remove from heat, then let swell and fluff. Couscous blends well with mushrooms and onions, aromatic spices such as ginger or garlic, or dried fruits, nuts, and pungent onions, as in this recipe for Convenient Couscous or Quinoa.

Eating small amounts of fatty fish, such as salmon, sardines or trout, may decrease the risk of heart disease, prolong the lifespan of people who have had heart attacks and help arthritis—thanks in part to omega-3 fatty acids that are found in fish fat.

Starchy potato salad, thick with mayonnaise or salad dressing, has been a perennial sandwich accompaniment since the mid-20th century. It may have originated in Germany, yet German potato salad is typically served warm with a vinegar and herb dressing. European settlers and soldiers may have contributed their version to the United States, and then Americans added creaminess and chopped vegetables, such as pickles and pimentos.