Parsley

Malloreddus, the saffron-flavored pasta shaped like gnocchi, is a Sardinian specialty. For convenience, we used dried pasta of a similar shape and added saffron to the pasta cooking water.

Active time: 15 min
Start to finish: 15 min

This recipe can be prepared in 45 minutes or less. Some varieties of fresh thyme are stronger than others, so we've given a range. Try starting with 2 teaspoons and adding a third if you need more flavor. And, whatever you do, don't stint on the salt!

The cumin really enhances this dish. Cook this spice with the onions to bring out its aroma. Lemon juice brightens the flavors while honey softens them.

This celery looks very much like the variety found in most supermarkets, but its stems are thinner and it has an abundance of leaves that resemble Italian parsley. Cooking mellows Chinese celery's pronounced flavor — for a stir-fry, it's often blanched first. Active time: 30 min Start to finish: 1 1/2 hr

There are many different versions of this traditional island dish, which is known as sopas mallorquínas. Spanish smoked paprika (pimentón) is distinctive and worth seeking out for its unique flavor.

Chinese bean thread noodles (also called cellophane noodles) are often used in Moroccan dishes, like this starter. Their use stems from the influence of a small Vietnamese community in North Africa.

Alice Marcus Solovy of Skokie, Illinois, writes: "When I was 12 years old, my mother taught me how to make my first pie crust. My father said it tasted just like his grandmother's, and I was very flattered. That's basically the story of how I started cooking. After almost a lifetime in the kitchen, I still enjoy playing around with recipes. I've even been known to go out to dinner, taste a certain dish, and then re-create it at home in a few tries."

Elegant batons of carrots, parsnips, and rutabagas make a pretty presentation. Serve this alongside roast pork, beef, or lamb. Market tip: If carrots still have the tops attached, make sure they are bright green and fresh-looking. Choose cream-colored parsnips that taper gently; this makes it easier to cut uniform pieces. Medium-size rutabagas (about the size of a yellow onion) are best; larger ones can be woody.

This thick, spicy sauce is typically used in Moroccan dishes. Use it as an accompaniment for Shrimp Phyllo Purses with Tomato Chermoula Sauce.

The green onion oil that is brushed on the custard cups becomes a topping once the eggs are turned out.

We used smoked bocconcini (small mozzarella balls) for this recipe, but you may substitute unsmoked bocconcini or smoked or unsmoked regular mozzarella, cut into slices and quartered.

Halibut is the largest member of the flatfish family, which also includes flounder. It should be cooked with some liquid, such as wine or broth, so the fish stays moist.

Lemon juice is an integral part of this classic dish. Choose the smallest clams possible, and make sure not to overcook them.

This recipe differs slightly from classic mojo in that it uses red onion instead of garlic. It's best to make this mojo a bit ahead of time so that the color of the red onion "bleeds" into the sour orange. The traditional accompaniment is grilled pork, but it's also wonderful with well-roasted chicken — charring its skin brings out the full flavors of the mojo.

Serve with: Buttered noodles and steamed Swiss chard. Dessert: A bakery Linzertorte.

The two-step method of searing and then roasting this thick fillet is what keeps the fish succulent.

"I was in Boston on a business trip when I discovered the city's North End and its many old Italian restaurants," writes Jennifer Fassman of Westport, Connecticut. "After wandering around the small, quaint streets, I was surprised to find a bright, modern restaurant — Marcuccio's. I took the waiter's advice and ordered the sea bass with parsley sauce. It was incredible." At the restaurant, this entrée is served with sautéed broccoli rabe (also known as rapini). It would be great with spinach, too.