Cilantro

When pesto - that pungent combination of basil, garlic, pine nuts, Parmesan cheese and olive oil - was introduced, fresh basil was about as common as a rare steak. Cooks in the know had herb gardens where they grew enough basil to supply half the world's Italian restaurants, and everyone else was envious. Now basil is available year-round in most supermarkets. (It must even have replaced the African violet as the most popular house plant by now.) So to put a fresh slant on what's become a summer perennial, substitute cilantro for basil in the usual pesto recipe.

In my 25 years in the food business, I have seen a huge change of public opinion on cilantro, the green, lacy leaves and stems of the coriander plant. At one time, I couldn't serve it because customers had extreme aversions to this odiferous plant. Thanks to the area's immigrants from places such as China, Korea, Vietnam, Thailand, Mexico, Central America, Puerto Rico, Haiti and India, we're all getting into cilantro big time. It may be an acquired taste, but once acquired, you can expect regular cravings for this funky favorite.

Thailand is a country of amazing diversity. No single phrase quite conjures up the melange of big-city bustle, the beauty of the countryside, the warmth and gentleness of the people, the magnificence of the palaces and temples - and the intense excitement of the food. Like most countries, Thailand has two levels of cookery - elegant and everyday. The different regions also have their own distinctive cuisines, though all have a common thread. Bangkok is one of the great eating cities of the world.

Cilantro is to Mexican food what fuel is to a race car. It has become the factor I use to grade Mexican restaurants, and woe to the grocery store that fails to stock fresh cilantro for my own fajitas and pico de gallo. As a further testament to the zest cilantro provides, it is also known as Chinese parsley and is used in Middle Eastern and Asian cuisine. The mildly narcotic seed, known as coriander, is popular in pickles, liqueurs, curries, and ratatouille. The root is added to curries, and the stems go in beans and soups.

Makes 6-8 servings For the pickle: 3 cups Champagne    vinegar or white    balsamic vinegar 1/2 cup granulated sugar 2 tablespoons coriander    seeds 2 tablespoons mustard    seeds 1 medium shallot, sliced 4 whole garlic cloves 4 springs cilantro 2 pounds feta, diced or    crumbled For the salad: ...

Baba Ghanoush . . . 4 Chicken With Lime and Cilantro . . . 4 Fennel and Radiccio Salad . . . 2 French Potato Salad . . . 2 Steak and Portobello Sandwich . . . 3

Makes 6 servings 2 pounds beef          chuck, cut into    1/2-inch cubes 1 tablespoon             cumin 1 tablespoon             coriander 2 teaspoon chili          powder 1 teaspoon             cinnamon 4 tablespoons          olive oil 1 large yellow          onion, diced 2 carrots, large          dice ...

The secret to Puerto Rican cuisine is the distinctive sofrito . The Puerto Rican version is made with culantro (saw-leaf coriander, a relative of cilantro) and ajies dulces , sweet cooking peppers. This recipe is adapted from from Joel Rodriguez, executive chef at San Juan's Ajili Mojili, celebrated for serving authentic Puerto Rican cuisine, " cocina criolla . " Puerto Rican-Style Chicken and Rice Makes 2 servings. 1. Place bell pepper, garlic, onion, tomato, 1/2 cup cilantro and cubanelle pepper in a blender or food processor; blend until mixed.

A samosa is a fried dumpling filled with meat or veggies (or both) that in India is traditionally sold by street vendors. At Mirchi, a Mexican and Indian restaurant at 236 South St., tradition mixes with nontradition as owner Satish "Sherman" Sharma incorporates the potato samosa into his specially designed sandwich. Served on freshly baked Indian bread known as Tandoori naan, this sandwich is stuffed with veggies, potatoes, spices and herbs such as cumin, cilantro and fenugreek leaves.

Rice, beans and chorizo usually add up to a delicious, long-simmering stew or soup. However, the mix is also excellent when served cold as a salad. The base of this salad is chorizo, the spicy Mexican sausage. Other uncooked spicy sausage, crumbled into small pieces, can be substituted. The key to success when using sausage is to cook it thoroughly and drain it completely before mixing it into the other ingredients. Otherwise, it will be greasy and unpalatable. Complete the Tex-Mex accent of this entree by adding cilantro, scallions and sweet red peppers.

Makes 6-8 servings For the pickle: 3 cups Champagne    vinegar or white    balsamic vinegar 1/2 cup granulated sugar 2 tablespoons coriander    seeds 2 tablespoons mustard    seeds 1 medium shallot, sliced 4 whole garlic cloves 4 springs cilantro 2 pounds feta, diced or    crumbled For the salad: ...

Makes 6 servings 2 pounds beef          chuck, cut into    1/2-inch cubes 1 tablespoon             cumin 1 tablespoon             coriander 2 teaspoon chili          powder 1 teaspoon             cinnamon 4 tablespoons          olive oil 1 large yellow          onion, diced 2 carrots, large          dice ...

It's easy to be smitten with the green sauces of summer. Practically every savory meal or snack my family has consumed for the last few weeks has been a delivery vehicle for these uncooked mixtures based on cilantro or parsley harvested from a deck garden or the local farmer's market. Those arepas and empanadas we get take-out from a Venezuelan restaurant? They're merely scoops for a spectacular vegetable puree called guasacaca that accompanies them in a much-too-small take-out tub. The food at a certain Mexican place nearby is very good, but many customers are more in love with the bright, grass-colored blend that is a simple, no-recipe mash of pickled jalapeño juice, cilantro, and garlic.

BILLY GRANT Bio: 42, dating; has three kids. Grew up in South Philadelphia, now lives in West Philadelphia. What's new? Whole roast pig and pig sliders on the menu at his restaurant Le Cochon Noir (5070 Parkside Ave., 215-879-1011, lecochonnoir.com), which serves upscale barbecue with sides of live jazz and blues. Philly restaurant connections: Le Bec-Fin (internship), Philadelphia hotels the Ritz-Carlton, Hilton Airport, Hyatt Regency and Sofitel. Starting out: At 15, as a prep cook at Culinary Concepts.

Cilantro is to Mexican food what fuel is to a race car. It has become the factor I use to grade Mexican restaurants, and woe to the grocery store that fails to stock fresh cilantro for my own fajitas and pico de gallo. As a further testament to the zest cilantro provides, it is also known as Chinese parsley and is used in Middle Eastern and Asian cuisine. The mildly narcotic seed, known as coriander, is popular in pickles, liqueurs, curries, and ratatouille. The root is added to curries, and the stems go in beans and soups.

Baba Ghanoush . . . 4 Chicken With Lime and Cilantro . . . 4 Fennel and Radiccio Salad . . . 2 French Potato Salad . . . 2 Steak and Portobello Sandwich . . . 3

The ever-improving Sidecar Bar, a pioneering gastropub in Graduate Hospital, took another step forward this fall with the addition of chef Brian Lofink. Formerly co-chef at Matyson off Rittenhouse Square, Lofink hasn't upscaled Sidecar's inventive bar fare so much as tweaked it with better ingredients. His nachos - usually a dish I dread - were an irresistible example. The gooey jack cheese has been replaced with a genuine Mexican melter - asadero. The salsa, a green tomatillo zinger studded with pineapple, jalapeño, and cilantro, was inspired by Lofink's brief stint with Bobby Flay.

"Stay-cation" is the new vocabulary substitute for "the economy ate my real vacation travel. " Still, there is something to be said for the illusion of getting away from it all, and if good food is involved, well, you can't complain too much. San Lucas Mexican Restaurant, on the 2600 block of Federal St. in Camden, is just such a destination. Chef/owners Abela and Hugo Trinidad have been in business for nearly nine years cooking authentic cuisine from Puebla. The restaurant is set along a stretch from about 23rd Street to 35th that feels like a border town.

The secret to Puerto Rican cuisine is the distinctive sofrito . The Puerto Rican version is made with culantro (saw-leaf coriander, a relative of cilantro) and ajies dulces , sweet cooking peppers. This recipe is adapted from from Joel Rodriguez, executive chef at San Juan's Ajili Mojili, celebrated for serving authentic Puerto Rican cuisine, " cocina criolla . " Puerto Rican-Style Chicken and Rice Makes 2 servings. 1. Place bell pepper, garlic, onion, tomato, 1/2 cup cilantro and cubanelle pepper in a blender or food processor; blend until mixed.