Saffron

This elegant dish would be lovely for lunch. What to drink: Something light and fruity, like Sancerre or rosé.

Healthy bonus: Vitamin A from the pumpkin, fiber from the peas

Healthy bonus: Fiber from tomatoes; calcium from basil and fennel

Goes great with: Stir-fried snow peas, green beans, sliced zucchini, and fresh basil. What to drink: New Zealand or Oregon Pinot Noir.

This variation on paella uses Israeli couscous in place of rice.

If you're also making the slow-cooked onion salad , you can cook the cauliflower for this recipe while your onions finish roasting. Steam the mussels and cod after the onions are done, just before assembling your salad.

At Mo Mo, chef Greg Malouf serves his b'stilla in individual portions, but we've opted to make a large pie designed to be served in wedges.

This bouillabaisse-style chowder has a delicate broth and whole fish fillets.

A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.

This recipe can be prepared in 45 minutes or less.

This recipe was created to accompany Crown Roast of Lamb . Can be prepared in 45 minutes or less.

Use any variety of young, small potatoes at the market — such as fingerlings, baby reds, or small Yukon Golds or yellow Finns.

Store-bought mayonnaise just doesn't compare to the flavor of homemade aïoli. However, if you're short on time or concerned about using raw egg (see cooks' note, below), you could substitute prepared mayo: Just omit the egg yolk and oil, and stir together with remaining ingredients until combined well. This recipe is an accompaniment for Poached Halibut with Saffron Orange Aïoli. Active time: 15 min Start to finish: 15 min

Marge Dawson of Ivoryton, Connecticut, writes: "My daughter and I went to Thali, an Indian restaurant in New Canaan, Connecticut, and had a superb meal. I have never been a fan of rice pudding, but their version was out of this world. Is there any chance you could get the recipe?"