Lime

You may have had pappadams — light, crisp wafers made of lentil flour — at Indian restaurants. Here we use them as a stand-in for croutons.

If you prefer, use honeydew melon for an equally good salsa. Offer buttered new potatoes and sautéed spinach with the fish. Afterward, serve slices of pound cake with rum-soaked raisins and store-bought caramel sauce. Can be prepared in 45 minutes or less.

A drizzle of chipotle-accented cream boosts the flavors in this refreshing summer soup.

This recipe can be prepared in 45 minutes or less.

Made with reduced-fat cream cheese and light sour cream, this cheesecake is irresistible — just like its namesake cocktail.

Can be prepared in 45 minutes or less.

You can select any type of bottle you like for this citrus-scented spirit, but choosing a wide-neck one makes it a snap to place the citrus peel into the vodka. For easy gift wrapping, tie ribbons around the neck to match the colors of the peels. Tell the recipient to use the vodka in orange juice or lemonade, or shaken or stirred in a Martini, or to serve it ice-cold and straight up.

Yuuan Yaki The meaty flavor of oily fish such as Spanish mackerel, pompano, or swordfish stands up nicely to this marinade. If you prefer milder-flavored fish, try cod or bass.

This is one of my favorite sauces: Its deep, purpley, cranberry color is reason enough for that designation, but then again so is the bright strawberry/kiwi/watermelon flavor, with its hints of the unbridled tropics. And the fact that you can tell your guests you're serving them cactus fruit (and that it is delicious) gives you a decidedly exotic edge. The puree is very watery, like watermelon juice, so in order to give the sauce some body but not take away all the fruit's freshness, I've directed you to rapidly boil down part of the puree with sugar, then cool it and add the remaining uncooked puree. This method works well with watermelon puree, too, should you not be able to find prickly pears. You will need about 3 cups seeded, pureed watermelon pulp.

Active time: 15 min Start to finish: 15 min

Salsa Mexicana Variations of this fresh tomato-based salsa show up on restaurant tables all over Mexico, where it is called pico de gallo, salsa fresca, or salsa mexicana. The bright flavor of the salsa adds sparkle to anything it touches — quesadillas; grilled chicken, fish or steak; tamales; tacos; and, of course, tortilla chips. This recipe is an accompaniment for Crispy Pork with Avocado Salsa and Tomato Salsa .

"About a year ago, I discovered a new restaurant in town called Babalu's," writes Richard Shipman of St. Louis, Missouri. "It serves terrific Caribbean food, including a flavorful chili-coated salmon."

The flavors of this salad go well with honey-glazed grilled chicken or pork chops.

Salsa de Tomatillos y Lima This tart, mildly spicy, and bright green salsa is so delicious that you might want to double the recipe to have extra on hand. It's great mixed into guacamole or veggie sautés (for a little tangy kick). Or try it as a topping for anything from nachos to scrambled eggs to baked potatoes. This recipe is an accompaniment for Oval Masa Cakes with Goat Cheese Filling .

This slaw would pair nicely with grilled chicken breasts or roasted chicken.