Starter

Mushrooms and cashews give a slight seventies flavor to this terrific salad.

This soup stands on its own as a main course when paired with a green salad and some crusty bread.

Parmesan isn't usually served with seafood pasta, but the cheese adds a nice richness to this linguine.

Active time: 30 min Start to finish: 40 min

These mussels, flavored with garlic-herb butter and baked instead of steamed, beg for some crusty bread to sop up the wonderful sauce. Try them over pasta, too. Active time: 20 min Start to finish: 35 min

Puréeing the corn with low-fat milk gives the soup a creamy texture. Serve it as a starter or as a light main course with a green salad and crusty bread.

If you can't get cotija cheese, you can substitute feta — it's stronger in flavor and a bit saltier than cotija, but it works fine. Archibald also makes a version of this salad topped with shavings of Manchego cheese.

A hearty soup that's a snap to prepare.

The myzithra cheese often used to stuff zucchini blossoms in Greece comes in two forms: soft (like fresh ricotta) and dried salted (similar to ricotta salata). We wanted to combine the soft and the salted in this recipe, but because the soft variety turned out to be especially difficult to find, we substituted fresh ricotta with very good results. We've also given ricotta salata as an alternative for the salted myzithra.

Once roasted, the peppers are gently simmered with Sherry wine vinegar and garlic.

Clams in an oil and garlic sauce are found all over Spain but are especially good in Andalusia, where tiny bean clams are used. Cockles, Manila clams, and small littlenecks work well, too. Serve plenty of crusty bread to soak up the sauce.

Active time: 1 1/4 hr Start to finish: 1 1/4 hr

Pozole Blanco con Salsa de Chile de Árbol This dish is similar to the original white pozole that was created in the 18th century. Some regions now specialize in red and green versions. If you don't have a Mexican market nearby, you may have to order the pigs' feet and pork neck bones from your butcher up to one week before you plan to make this (ask the butcher to split the pigs' feet). If substituting pork neck bones for pigs' feet, you'll need a total of 4 1/2 pounds of neck bones for the soup.

Once the soup is processed, the addition of extra yogurt adds a creamy texture. The diced cucumber and radishes add a crunchy texture. If hothouse cucumbers are not available, substitute the firm garden variety and double the amount called for. Peel cucumbers and halve lengthwise, then seed.

To clean leeks, trim off 3 inches of the green and then slice them in half lengthwise. Run under cold water to remove sand, then continue with the recipe.

Active time: 30 min Start to finish: 30 min