Parsley

Parsley and thyme replace the usual basil in this sauce. Try it on cooked vegetables.

Bettina says that this recipe is one of her delicious and dependable standbys.

A typical Israeli breakfast selection would include this salad (either already prepared or with the vegetables available), the pita bread, and Za'atar along with fresh goat's — or cow's — milk cheeses, yogurt, hummus, hard-boiled eggs, olives, and avocados (in season).

Begin with chicken soup enriched with tiny pasta and fresh spinach leaves. Thick slices of country bread are perfect with the tuna salad, and tiramisù is the dessert of choice.

Serve this with the Crispy Potato Galette, buttered green beans and a red Côtes du Rhône or white Burgundy.

Serve this rustic tomato mixture over pasta or as part of an antipasto platter.

A blend of cumin, chili powder, and cinnamon gives this dish its Moroccan flair.

Chermoula Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular recently with North American restaurant chefs as a quick and easy (and cheap!) way to add lots of flavor to bland fish. Many old-fashioned recipes don't call for cilantro and parsley at all, but the fresh flavor of the green herbs adds a great deal to the preparation. Instead of shad, which is hard to find even when it's in season, and very difficult to bone, I use salmon steaks or fillets. You could substitute many other kinds of fish, including swordfish, halibut, haddock, and even fresh-water fish, such as catfish and perch.

Active time: 15 min Start to finish: 20 min

Here is a colorful dressing that is baked alongside—rather than inside—the turkey.

"Last summer I attended an event at the Three Clock Inn in South Londonderry, Vermont. The chef prepared a lovely luncheon, and it included delicious crab cakes," Bill Brett of Bondville, Vermont. "When I went home, I came up with my own version." The crab cakes are loaded with fresh crabmeat and are accented by a tangy sauce.

Chimichurri is a thick herb sauce that in Argentina is typically served with steak.

This recipe makes lots of stock. Freeze any that's left over for another use.

"I got the inspiration for this recipe from a dish we made in a cooking class I took recently," says Tracy McGillis of San Francisco, California. "I added a few twists and came up with my own tasty version."