Lemon

Can be prepared in 45 minutes or less.

One summer this was the recipe of the season. I had a guest and we ate this beautifully simple pasta for dinner three nights in a row. I could have gone for a fourth, but we went out to dinner instead. What could possibly be bad about the trio of fresh golden pasta, lemons from the tree, and rosemary from right outside the kitchen door? A touch of Parmesan, a sip of wine, and the celebration has begun!

Can be prepared in 45 minutes or less.

Known as salade méchouia, this is the most popular salad in Tunisia. Although it is lovely as a first course, it also makes a good light lunch. Serve it with bread.

This take on classic Caesar salad uses nonfat yogurt in place of oil and egg (or oil and mayonnaise) for a lean but creamy dressing that is enhanced by grated Parmesan.

We think bowls made of ice are the perfect vessel for this soup, but if space is tight in your freezer, regular soup bowls will work just fine. Active time: 30 min Start to finish: 8 1/2 hr (includes chilling)

For this recipe we created a lemon-pepper seasoning that also tastes great on steak, fish, and vegetables such as broccoli or green beans.

This condiment goes well with Stilton cheese or smoked meats. It also makes a great dessert when topped with yogurt or crème fraîche. Active time: 10 min Start to finish: 1 3/4 hr

This colorful couscous can be prepared in about 15 minutes. To cut that down to 10 minutes, mince the carrots in a processor.

Active time: 25 min Start to finish: 25 min

Using sweet soda pop in dessert recipes is a southern tradition.