Aioli is a classic, mayonnaise-style dip, rich with flavors of mustard, garlic and lemon. Whole-grain mustard gives it texture as well as flavor. It can be stirred together in one bowl in just a few minutes and if covered well, it will keep refrigerated for at least a week. Make it now, have it ready in a decorative bowl, pick up some prepped crudités from the supermarket and you are good to go. It is equally delectable with a bit of leftover roast beef or boiled potatoes.

Here are some tips: Start with a great purchased whole-grain mustard (which keeps for a long time in refrigerator so you can have it around as pantry staple). Also, this recipe can be mixed right in serving dish very quickly.

Greek cuisine is hot right now and Kalamata olives are easy to find in most supermarkets, they keep well, and add tons of taste. They pack a wallop of flavor and you can even find olive bars in many supermarkets these days. Look for them already pitted.

Here we suggest combining them with a lemon confit, which is an easy-to-make preserved lemon condiment. It simmers for 1 hour, but takes only minutes to assemble. Mixed together, the confit and olives make an elegant and unexpected topping for freshly grilled bread, or even purchased croutons and pita crisps. Confit means “preserved,” and the term can be applied to potted meats, such as duck confit, as well as this lemon confit. It’s very easy to assemble, less than 10 minutes, then simmers for 1 hour, but you can cover the pot and leave it alone to work its magic.

This old-fashioned beloved beverage can be made from scratch or there are some very good prepared versions. Look for local dairies at greenmarkets; they sometimes have a wonderfully fresh version. And if you want to conserve calories, look for light versions. Keep some family-friendly for the kids with no alcohol. Add a shot of rum, brandy and bourbon for those so inclined. Always use freshly grated nutmeg for the most fragrant addition. So, for example, you can buy McCormick whole nutmeg and then just grate it as the final touch.